Ingredients
Scale
- 2 cups small curd cottage cheese (2% or 4% fat works best)
- 1 tablespoon dry ranch seasoning mix
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Optional: A pinch of dried dill for extra zest
- Optional: 1/4 cup grated Parmesan cheese for extra crispiness
Instructions
- Preheat your oven to 350°F (175°C). Line a large baking sheet with a high-quality piece of parchment paper; this is crucial as the chips will stick to anything else. Place the cottage cheese, ranch seasoning, garlic powder, and onion powder into a blender or food processor. Blend on high until the mixture is completely smooth and creamy. If you are using Parmesan cheese, stir it in by hand after blending.
- Pour the blended mixture onto the center of the parchment-lined baking sheet. Use an offset spatula or the back of a large spoon to spread the mixture into a very thin, even layer. Aim for a thickness of about 1/8 inch. The thinner you spread it, the crispier your chips will be. Make sure there are no thick patches in the middle, as these will stay chewy while the edges burn.
- Place the baking sheet in the center rack of the oven. Bake for 30 to 40 minutes. Keep a close eye on the chips after the 25-minute mark. You want the entire sheet to turn a deep golden brown. The edges will darken first; if they begin to look too dark, you can carefully rotate the pan. The chips are done when they feel firm to the touch and appear dry across the entire surface.
- Remove the pan from the oven and let it cool completely on the baking sheet for at least 10 minutes. As the “large chip” cools, it will continue to crisp up. Once cooled, carefully peel the sheet of baked cottage cheese off the parchment paper. Use your hands to break it into irregular, bite-sized chips. Serve immediately or store in an airtight container.
- Cook Time: 40 minutes