Description
Growing up in a home where cheese was practically a love language, I remember my Nonna always sneaking spoonfuls of fresh ricotta and cottage cheese into everything
Ingredients
- 1 cup full-fat cottage cheese (small curds work best)
- 1/2 tsp garlic powder (optional)
- 1/4 tsp paprika (for color and warmth)
- Freshly ground black pepper, to taste
- Sea salt, to taste
Instructions
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper or a silicone baking mat.
Using a teaspoon, scoop small mounds of cottage cheese onto the baking sheet. Leave space between each for spreading. Flatten each scoop gently with the back of the spoon.
Sprinkle the tops with garlic powder, paprika, black pepper, and a pinch of sea salt. You can customize the seasoning to your taste—try Italian herbs or chili flakes!
Bake in the preheated oven for 35–45 minutes until the edges are deeply golden and the chips lift easily off the paper.
Remove from oven and let cool for 5–10 minutes. The chips will firm up more as they cool.
Notes
- Refrigerator: Store in an airtight container for up to 3 days. Re-crisp in the oven or air fryer.
- Freezer: Not recommended, as the texture can become rubbery upon thawing.
- Prep Time: 5
- Cook Time: 45
- Category: Breakfast
- Cuisine: American
Nutrition
- Serving Size: 2–4 servings
- Calories: 80–100
- Fat: 4g
- Carbohydrates: 1–2g
- Protein: 9g
Keywords: Crispy Cottage Cheese Treats