Nutrition
| Per 100 g | Per 1 oz (28 g) | |
|---|---|---|
| Energy | 575 kcal | 163 kcal |
| Protein | 32.6 g | 9.2 g |
| Fat | 47.1 g | 13.3 g |
| saturated | 30 g | 8.5 g |
| Carbohydrate | 4.7 g | 1.3 g |
| sugars | 0.9 g | 0.2 g |
| Fibre | 0.1 g | 0 g |
| Sodium | 884 mg | 250 mg |
Estimated from the ingredients, for the finished dried product. Actual values vary with the produce you use and how far you dry it.
Ingredients
Instructions
- Quarter the tomato and squeeze the seeds and jelly into the sink before it goes near the blender. That jelly is almost entirely water and it adds hours without adding flavour.
- Blend the cottage cheese, tomato, onion, cayenne and garlic until no curd is left whole. A surviving lump of curd stays wet inside while the sheet around it sets.
- Let the puree stand a few minutes and skim off the froth. Blending whips air in, and the bubbles dry into weak spots that break when you lift a chip.
- Drop spoonfuls onto a solid leather sheet, well spaced, and spread each one into a round of about 3.8 cm to 5 cm. Any wider and the middle will not crisp.
- Dry at 63 °C for 5 hours. The rounds shrink and their edges lift away from the sheet as they go, curling the way a crisp curls in a packet — that curl is the cue to start testing.
- Peel one off and let it sit for a minute. It should be rigid and snap cleanly; if it flops from the centre, there is whey still in it.
- Move the finished ones onto mesh and give the rest longer. These arrive at different times depending on how thickly each was spread, and a batch pulled all at once always has a few soft ones in it.
- Eat them the day they are made if you can. They hold for a week in an airtight tin, but dairy softens faster than anything else in this catalogue and a limp cheese chip is not worth keeping.
