Dill Pickle Protein Chips

• portions: half tablespoon portions
• temps total: 52 minutes

Ingrédients

1 cup cottage cheese

1/4 cup finely grated Parmesan cheese (I used pre-grated)

1 teaspoon pickle juice

1/2 teaspoon garlic powder

1/2 teaspoon dried dill

1/4 teaspoon onion powder

Pinch of citric acid (optional but gives very nice flavor)

Instructions

Preheat oven to 350 degrees and line a baking sheet with parchment paper. Add all the ingredients to a food processor and blend until completely smooth. Use the smallest cookie scoop or small spoon to drop half tablespoon portions onto the baking tray and spread each one to slightly thinner than a poker chip - not paper thin.

An extra large sheet pan fits about 24 at a time with a little batter left over.

Bake for 20 minutes then watch carefully. You want a deep golden brown all over and the brownie they get the crispy they will be, but you don’t want them to burn.

Total bake time is usually 20–25 minutes. Pull them the moment they hit deep golden. Sprinkle with ranch seasoning while still warm then let them sit on the pan for at least 10 minutes before peeling them off.

They feel soft when hot but crisp up completely as they cool.

These are Best eaten fresh although my whole family devoured them even a couple of hours later! Air draws in moisture quickly and they will soften. If storing, keep in an airtight container at room temperature — don’t refrigerate.