Description
Effortless yet elegant, these treats highlight a creamy cottage-cheese base paired with nutty Parmesan and finished with a sprinkle of flaky salt.
Ingredients
Scale
- 1 cup full‑fat cottage cheese, well drained
- 1 large egg, room temperature
- 1/3 cup finely grated Parmesan, packed
- 2 tablespoons almond flour (or fine panko)
- 1/4 teaspoon fine sea salt
- Pinch of white pepper
- 2 tablespoons crème fraîche or thick Greek yogurt, chilled
- 1 teaspoon Dijon mustard
- 1 teaspoon lemon zest, finely grated
- Pinch of sea salt
- 1 tablespoon fresh chives, finely chopped
- Flaky sea salt for sprinkling
- Optional: smoked paprika for a subtle warmth
Instructions
- Preheat the oven to 375°F (190°C). Line a baking sheet with parchment and lightly oil the paper.
- Pulse the drained cottage cheese in a food processor until almost smooth.
- Add the egg into the processor and pulse to combine.
- Transfer the mixture to a bowl and fold in the grated Parmesan, almond flour, salt, and white pepper until homogeneous.
- Drop spoonfuls onto the prepared sheet and gently flatten each to about 1/4–1/2 inch thickness.
- Bake for 12–15 minutes until edges begin to turn golden.
- Broil for 1–2 minutes for lacy edges.
- Remove from the oven and slide onto a cooling rack for 3–5 minutes.
- Whisk the sauce ingredients until smooth; serve a small quenelle alongside the crisps.
Notes
Drain the cottage cheese thoroughly to avoid a watery batter. Refrigerate the batter for 10 minutes if it seems too loose before baking.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 200
- Sugar: 2g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 10g
- Cholesterol: 80mg