Crispy Cottage Cheese Chips with Oregano and Black Pepper
By Tomas Rivera
Prep
5 min
Cook
30 min
Total
35 min
Servings
2
Level
Easy
These cottage cheese chips are a 35-minute snack from on top of one baking sheet lined with parchment․ I create those particular snacks when I specifically desire a salty‚ high-protein crunch without having to open a bag of those potato chips․ The edges eventually take on a dark golden brown color while the centers toast to an amber hue‚ with the lacy edges being‚ without a doubt‚ my favorite aspect․
I use small-curd cheese with full fat content in my recipes․ Dried oregano‚ cracked black pepper‚ and fine sea salt get added before baking․ A scoop that holds about 1 tablespoon keeps the rounds close in size‚ plus I flatten each one to 1/4 inch because thick centers at the stay chewy while the edges have already browned․ Use a sturdy rimmed sheet with the rack positioned in the center․
The rounds spread out as their moisture gradually bakes off from the surface‚ leaving behind small holes across the top․ Near the end of the process‚ the bubbling nearly comes to a stop while the cheese changes in color from pale yellow to amber‚ then I carefully pull the tray from the oven once the edges have reached a dark golden brown‚ leaving the chips alone for a minimum of 10 minutes on the parchment․
I serve to those individuals a snack․ I also serve them with Greek tzatziki for a cold contrast with the warm oregano chips․ Peppercorn sauce effectively acts as a desirable choice․ Evenly scattered peppercorns are placed over the jalapeno slaw․
Why you'll love this recipe
- Two servings are obtained from one cup of cottage cheese‚ with no additional dough or coating needed for mixing in․
- One baking sheet holds the entire batch‚ while the rounds remain easy to divide when using a tablespoon․
- Four essential ingredients provide the chips with oregano flecks‚ in addition to a salty‚ peppery finish․
- No specialty cookware is necessary; you just require a rimmed baking sheet‚ a spoon‚ and either parchment or a silicone mat․
- Serve the chips alongside a chicken club sandwich at times when regular potato chips seem to appear as the same old side․
- The lacy rounds do indeed have a crisp snap after they fully cool on the tray inside․
Ingredients
- •1 cup small-curd cottage cheese (225 g, full-fat 4% milkfat recommended)
- •1 tsp dried oregano (fine flakes)
- •½ tsp black pepper (freshly cracked)
- •¼ tsp fine sea salt
Instructions
- 1
Preheat the oven to 375°F (190°C).
- 2
Set an oven rack in the center position.
- 3
Line a heavy-duty rimmed baking sheet with parchment paper, making sure it lies flat.
- 4
Scoop 1 tbsp (15g) mounds of cottage cheese onto the parchment.
- 5
Place the mounds at least 3 inches (7.5cm) apart.
- 6
Flatten each mound with the back of a spoon to about 1/4 inch (6mm) thick.
- 7
Sprinkle the oregano, black pepper, and sea salt evenly over the rounds.
- 8
Bake for 30–35 minutes.
- 9
Bake until the edges are dark golden brown, the centers are toasted amber, the small holes are visible, and the bubbling has almost stopped.
- 10
Remove the baking sheet from the oven.
- 11
Leave the chips on the tray for at least 10 minutes before lifting them from the parchment.
FAQ
Nutrition (per serving)
Calories
110
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