Ingredients
Method
- Preheat the air fryer to 375°F for 3 to 5 minutes. Line the air fryer basket with parchment paper or lightly spray it with cooking spray.
- In a medium bowl, stir together the cottage cheese, garlic powder, onion powder, chili flakes, Italian seasoning, salt, and black pepper until evenly combined.
- Spoon the cottage cheese mixture onto the lined basket in small mounds and spread each into a thin, even circle about 1/4 inch thick, leaving space between each circle for air flow.
- Air fry at 375°F for 10 to 12 minutes, flipping each chip after 5 to 6 minutes, until the chips are golden brown and firm around the edges.
- Transfer the chips to a plate or wire rack and let them cool for 5 to 10 minutes to finish crisping before serving warm or at room temperature.
Notes
- Use full-fat cottage cheese for the best crisping; small curd spreads more evenly.
- If using large-curd cottage cheese, blend or mash it before adding the seasonings.
- Do not spread the mixture too thick; thin, even circles help the chips crisp instead of staying soft.
- Always use parchment paper or a light coating of oil in the basket to prevent sticking.
- For leftovers, store chips in an airtight container at room temperature for up to 2 days.
- To re-crisp, air fry at 350°F for 2 to 3 minutes until hot and crunchy again.
- If using large-curd cottage cheese, blend or mash it before adding the seasonings.
- Do not spread the mixture too thick; thin, even circles help the chips crisp instead of staying soft.
- Always use parchment paper or a light coating of oil in the basket to prevent sticking.
- For leftovers, store chips in an airtight container at room temperature for up to 2 days.
- To re-crisp, air fry at 350°F for 2 to 3 minutes until hot and crunchy again.