Ingredients
Chips
- 1 cup small-curd cottage cheese, 4% milk fat 225 g after pouring off any loose liquid
- 2 tablespoons finely grated Parmesan 10 g
- 1/4 teaspoon black pepper 0.5 g
- 1/2 teaspoon olive oil 2 g, for brushing parchment
Equipment
- 2 rimmed baking sheets
- 2 parchment sheets
- 1 teaspoon
- 1 Thin spatula
Instructions
Method
- Heat the oven to 350°F (175°C). Line two rimmed baking sheets with oven-safe parchment and brush the paper with the measured oil.
- Stir the cottage cheese. Divide into about 24 small spoonfuls across the trays, leaving about 2 inches between them. Flatten each to an even round about 1½ inches across. Sprinkle with Parmesan and pepper.
- Bake for about 18 to 24 minutes, rotating the trays and exchanging positions midway through. Begin checking closely at 16 minutes. Remove when the edges are golden-brown and the centers look dry; remove individual finished chips if needed.
- Cool on the trays for about 5 minutes, then lift carefully with a thin spatula. Serve promptly for the best texture; some chew in the centers is normal.
Nutrition
Serving: 1 serving (about 6 chips; 1/4 batch)Calories: 70kcalCarbohydrates: 2.3gProtein: 7gFat: 3.6gSaturated Fat: 1.4gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gCholesterol: 12mgSodium: 222mgPotassium: 65mgFiber: 0.03gSugar: 1.5gCalcium: 69mgIron: 0.07mg
Notes
Yield: about 24 small chips; one serving is one-quarter of the batch. Brand, moisture and round thickness affect timing. Contains milk. Refrigerate leftovers promptly and use within three days; they will soften. Nutrition is an ingredient-sum estimate using USDA SR Legacy cottage cheese (225 g), grated Parmesan (10 g), black pepper (0.5 g) and olive oil (2 g), divided by four, assuming all measured ingredients are eaten. Trans fat is omitted because complete ingredient data are unavailable; cooking-sensitive vitamins are not estimated.
