Step 1

Preheat oven to 350°F (177°C). Line a large cookie sheet with parchment paper. See note section regarding parchment paper.

Step 2

Use a 1 tbsp cookie scoop to scoop the cottage cheese and release onto your prepared baking sheet. Space the scoops about 2 inches apart. Use the back of a metal spoon to flatten the cottage cheese (about 3/16 to 1/4 inch thick). If adding seasoning, sprinkle it on at this time.

Step 3

Bake cheese for about 40-50 minutes or until edges are dark brown and the surface is browned on the chips. Your baking time can vary depending on how thin you flatten the cottage cheese. I recommend to start checking around 20 minutes. Ideally you want the surface of the chips to be a golden to medium brown. The browner the chips are the crunchier they will be. Make sure to watch the chips closely during the last part of baking.

Step 4

When chips are done, remove them from the oven. Let them cool fully. Do not try to eat them before they are cooled as they will not yet be fully set. The chips will continue to get firmer as they cool and should be fully firm and set when they are cooled (about 20-30 minutes after baking). Enjoy them once they are fully set and cooled. If you are not eating them right away, store them in an airtight container or sealed bag and consume within a few hours (if you just leave them out, the moisture from the air can cause them to turn a little bit softer). Store any leftovers not consumed within a few hours in the fridge or freezer.