Ingredients:

  • 1 cup Cottage Cheese (Full-Fat, 4%)
  • 1 Large Egg White
  • 1/2 teaspoon Baking Powder
  • 1/2 teaspoon Fine Sea Salt
  • 1/4 teaspoon Freshly Ground Black Pepper
  • 2 teaspoons Nutritional Yeast
  • 1 teaspoon Onion Powder
  • 1 tablespoon Dried Chives
  • 1/2 teaspoon Smoked Paprika (Optional)

Instructions:

  1. Preheat the oven to 375°F (190°C). Line two large baking trays with parchment paper.
  2. Blend the Base: Add the cottage cheese, egg white, baking powder, salt, and pepper to the food processor. Blend for 60–90 seconds until the mixture is completely smooth and creamy, with absolutely zero curds remaining.
  3. Season: Transfer the smooth mixture to a bowl. Fold in the nutritional yeast, onion powder, chives, and smoked paprika (if using).
  4. Divide and Spread Thinly: Divide the mixture evenly between the two prepared baking trays. Using an offset spatula or the back of a spoon, spread the batter across the parchment paper as thinly and evenly as possible. Aim for near transparency.
  5. Initial Bake: Place the trays in the preheated oven. Bake for 15 minutes. The mixture should be set and slightly rubbery.
  6. Score: Carefully remove the trays from the oven. While still warm and pliable, use a sharp knife or pizza cutter to gently score the mixture into chip-sized squares or triangles (about 2-inch pieces).
  7. Dehydrate (The Drying Phase): Reduce the oven temperature to 300°F (150°C). Return the trays to the oven and continue baking for another 20–30 minutes, or until the chips are completely dry, hardened, and have turned a deep golden-brown colour.
  8. Cool Completely and Serve: Remove the chips from the oven and let them cool completely on the tray. Once cool, snap them along the scored lines. Store any leftovers in an airtight container.