Ingredients
Method
- Heat the oven to 350°F with a rack in the middle. Line a rimmed baking sheet with good-quality parchment paper.
- Drain the cottage cheese in a fine-mesh strainer, pressing gently, then spread it on paper towels and blot the top.
- Drop level tablespoons onto the parchment at least 1 inch apart and press each into a thin round with the back of a spoon. Sprinkle with the seasoning.
- Bake 30 to 40 minutes, rotating the pan halfway and checking from 25 minutes, until the edges are deep golden brown and the centres no longer look wet.
- Cool completely on the pan, 10 to 15 minutes, then peel off the parchment.
Notes
Storage: best eaten the day they are made; they soften as they absorb moisture.
Make ahead: drain and blot the cottage cheese up to a few hours ahead and keep it covered in the fridge.
Substitutions: 2% small-curd cottage cheese works if drained very well; swap the seasoning for garlic powder, smoked paprika or grated Parmesan.
No parchment: use a well-greased nonstick baking sheet or muffin-top pan and start checking sooner.
Nutrition (about 120 kcal and 12 g protein per serving) is an estimate calculated from standard ingredient values, not a laboratory analysis.