Ingredients:

  • 2 cups Full-Fat Cottage Cheese
  • 1/4 cup Grill-Ready Parmesan Cheese
  • 1 Tbsp Nutritional Yeast (optional)
  • 1 tsp Garlic Powder
  • 1/2 tsp Onion Powder
  • 1/2 tsp Fine Sea Salt, plus extra for finishing
  • 1/4 tsp Black Pepper

Instructions:

  1. Preheat the oven to 400°F (200°C). Line two large baking sheets with parchment paper or silicone mats. Do not skip the lining—the chips will stick otherwise.
  2. Add the full-fat cottage cheese to the blender or food processor. Blend on high until the mixture is completely smooth, resembling a thick yoghurt or batter. Scrape down the sides once or twice to ensure no curds remain.
  3. Season the Batter: Add the grated Parmesan, nutritional yeast (if using), garlic powder, onion powder, salt, and pepper to the blended cottage cheese. Pulse or blend briefly until just combined. Do not overmix at this stage.
  4. Spread Thinly: Divide the batter evenly between the two prepared baking sheets. Using an offset spatula, carefully spread the mixture into a single, extremely thin layer, aiming for a thickness of about 1/8 inch (3 mm) or less. This is the key to crispness.
  5. Score the Chips: While the batter is still raw, gently score the surface with a pizza cutter or sharp knife into the desired chip shapes (squares, triangles, or rectangles). Sprinkle a tiny bit more fine salt or seasoning blend over the top.
  6. Initial High-Heat Bake: Place both baking sheets in the oven (swapping racks halfway through if necessary). Bake for 15 minutes at 400°F (200°C).
  7. Lower and Dry: Reduce the oven temperature to 325°F (160°C). Continue baking for another 20–30 minutes, or until the chips are deeply golden brown around the edges and visibly dry in the center. They should pull away from the parchment paper without sticking.
  8. The Cooling Crunch: Remove the sheets from the oven and transfer them to a wire cooling rack. Allow the chips to cool completely (about 15 minutes). The chips will crisp up dramatically as they cool.
  9. Break and Serve: Once fully cooled, break the scored chips apart. If any areas are still slightly flexible, pop them back into the switched-off but still warm oven for 10 minutes to finish drying out. Store in an airtight container.