Equipment Needed
- High-speed blender or food processor
- Parchment paper or a silicone baking mat
- Baking sheet
- Small cookie scoop or teaspoon
- Spatula
Step-by-Step Instructions
My process starts with transforming the cottage cheese from lumpy to luxuriously smooth. I dump the full cup of cottage cheese into my blender or food processor. I blend it on high for a full minute, scraping down the sides once, until it’s completely smooth, like a thick, spreadable ricotta. This step is absolutely non-negotiable. The first time I tried this, I skipped the blending, and my chips were lumpy and didn’t spread properly, baking unevenly. A smooth base is the foundation of a perfect chip.
Once my cottage cheese is silky, I transfer it to a small bowl. I add the shredded cheddar, garlic powder, smoked paprika (if using), and salt. I stir vigorously with a fork until it becomes a homogenous, thick paste. It will be sticky and somewhat stiff, which is exactly what you want. At this point, I preheat my oven to 350°F (175°C) and line my baking sheet with parchment paper. I don’t recommend skipping the parchment; these chips can stick, and the paper ensures a flawless release.
Now for the fun, slightly meticulous part: portioning. Using my small cookie scoop (about 1 teaspoon), I scoop the mixture and drop it onto the prepared baking sheet. I aim for about 16-20 mounds, spacing them at least 2 inches apart. Then, with slightly damp fingers (this prevents sticking!), I gently press and spread each mound into a very thin, flat circle, about the size of a quarter. Thickness is the enemy of crispiness here. I aim for wafer-thin, almost translucent edges. It’s okay if they aren’t perfect circles—rustic is charming!(See the next page below to continue…)
