Ingredients
Chips
- 225 g small-curd cottage cheese loose whey drained
- 25 g Parmesan finely grated
- 1/4 tsp smoked paprika
- 1/8 tsp black pepper
Equipment
- Two baking sheets
- Baking parchment
- Mixing bowl
- Thin spatula
Instructions
Spread and bake
- Heat the oven to 350°F (175°C). Line two baking sheets with good-quality nonstick baking parchment, not wax paper.
- Stir the drained cottage cheese, Parmesan, paprika and pepper together. Divide into about 24 small portions, roughly 2 scant teaspoons each, leaving at least 2 inches between them.
- Flatten each portion to a thin, even round about 2 inches across, avoiding a thick mound in the center. Bake for 35–45 minutes, rotating the trays halfway, until golden and dry-looking through the centers. Check frequently near the end to avoid burning.
- Cool on the parchment for 10 minutes before gently lifting with a thin spatula. If a test chip stays wet and flexible after cooling, return the tray to the oven for a few minutes, checking closely. Serve promptly; refrigerate saved portions within 2 hours.
Nutrition
Calories: 82kcalCarbohydrates: 3gProtein: 9gFat: 4g
Video
Notes
Estimated nutrition per one-quarter of the batch from representative cottage cheese and Parmesan values; water loss changes weight, not the batch's starting nutrient total. Contains milk.
Illustrative ingredient-portion budget: cottage cheese $2, Parmesan $0.70 and seasoning $0.10; energy excluded.
Video credit: Serious Keto (Steve). The demonstration blends full-fat cottage cheese and dries it at 225°F (107–110°C) for about 80 minutes, followed by 20 minutes in the switched-off oven. This card uses small-curd cheese with Parmesan, paprika and pepper at 350°F (175°C), so its thinner portions and shorter bake follow different browning cues. Use the card’s quantities and timing for this version.