Crispy Cottage Cheese Chips

Instructions:

1. Place the cottage cheese in a fine mesh strainer lined with cheesecloth or a paper towel. Let it sit for 15–30 minutes, pressing firmly with a spoon to expel as much liquid as possible until it reaches a thick, paste like consistency. Note: The more liquid you remove, the crunchier the chip.
2. Transfer the thickened cheese to a bowl. Fold in the garlic powder and salt, then stir in the Everything Bagel Seasoning, smoked paprika, and nutritional yeast until the mixture is a uniform orange gold color.
3. Preheat your oven to 300°F (150°C) and line a baking sheet with parchment paper. Note: Preheating ensures the chips start dehydrating immediately.
4. Drop rounded teaspoons of the mixture onto the sheet, spacing them 2 inches apart. This prevents them from merging into one giant cheese pancake.
5. Flatten each mound with the back of a spoon until they are roughly 1/4 inch thick. Consistency is key here so they all cook at the same rate.
6. Bake for 20–25 minutes until the edges are mahogany colored and the centers feel firm to the touch.
7. Remove from the oven and let the chips sit on the parchment for 5 minutes. This is the most important part, as they finish crisping up as they cool.
8. Gently peel them off the parchment once they've set. They should feel light and rigid.