Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or a silicone baking mat to prevent sticking.

If your cottage cheese is watery, place it in a fine mesh strainer and let it drain for 10–15 minutes. This step is optional but highly recommended for crispier chips.

In a mixing bowl, combine the cottage cheese, shredded cheese, garlic powder, onion powder, salt, and black pepper. Mix gently until evenly combined.

Scoop small spoonfuls (about 1 tablespoon each) of the mixture onto the prepared baking sheet. Space them at least 2 inches apart.

Use the back of a spoon to gently flatten each mound into a thin circle. Thinner chips will become crispier.

Sprinkle sesame seeds, chili flakes, or herbs on top if desired.

Bake for 25–30 minutes, rotating the pan halfway through. The chips should be golden brown with darker edges.

Remove the baking sheet from the oven and allow the chips to cool on the pan for 5 minutes, then transfer to a cooling rack. They will continue to crisp as they cool.