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Close up of the essential ingredients for Cottage Cheese Chips including black poppy seeds, white sesame seeds, dried garlic, and full fat cottage cheese.

Crispy Baked Cottage Cheese Chips

Transform everyday cottage cheese into incredibly crispy, perfectly blistered chips. Featuring gorgeous golden brown lacy edges and a savory everything-bagel-inspired seed topping, these high-protein, low-carb snacks are highly addictive and easy to make.
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Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings: 4 people
Course: Appetizer, Snack
Cuisine: American
Calories: 110
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 2 cups full-fat cottage cheese 4% milkfat minimum required for crisping (450g)
  • 1 tbsp black poppy seeds (9g)
  • 1 tbsp white sesame seeds (9g)
  • 1 tbsp dried minced garlic (8g)
  • 1 tbsp dried minced onion (8g)
  • 1 tsp coarse flake salt (6g)

Equipment

  • 1 Dark metallic baking sheet Crucial for conducting high heat and creating perfectly crispy lacy edges.
  • 1 White Parchment Paper Prevents sticking without insulating the heat like silicone mats do.

Method
 

Preparation and Baking Instructions
  1. Preheat your oven to 375°F (190°C). Line a dark metallic baking sheet edge-to-edge with white parchment paper to ensure proper heat conduction.
  2. In a small bowl, thoroughly mix the black poppy seeds, white sesame seeds, dried minced garlic, dried minced onion, and coarse flake salt.
  3. Scoop exactly 1 tbsp (15g) portions of the full-fat cottage cheese onto the parchment paper. Gently pat them into circles, leaving at least 2 inches (5cm) of space between each mound.
  4. Generously sprinkle the savory seed and salt mixture over the top of each cottage cheese circle, pressing slightly so the spices embed into the curds.
  5. Bake on the center rack for 15 to 20 minutes. Watch for the chips to become thin, bubbly, and slightly blistered across the top.
  6. Remove from the oven the moment the outer perimeters form dark golden brown, crispy lacy edges. Do not let them burn.
  7. Allow the chips to rest on the baking sheet for at least 10 minutes. They must cool completely to room temperature to achieve their final crispy snap before peeling them off the parchment.

Notes

Tip 1: Always use 4% milkfat full-fat cottage cheese; lower fat percentages contain too much water and will yield soggy chips.
Tip 2: Do not use a silicone baking mat as it will prevent the bottom of the chips from blistering properly. Always use white parchment paper.