Preheat your oven to 350°F (175°C). Line a large baking sheet with parchment paper and give it a light mist of nonstick spray. This step is essential — without parchment, your chips will stick and tear when you try to lift them.

Add the cottage cheese to a blender or food processor along with the garlic powder, onion powder, smoked paprika, salt, and pepper. Blend until completely smooth — about 30 to 45 seconds. The mixture should look like a thick, creamy batter with no visible curds. If you're adding Parmesan, stir it in now.

Drop teaspoon-sized scoops of the blended mixture onto your prepared baking sheet, spacing them at least 2 inches apart. Use the back of your spoon or a small offset spatula to spread each dollop into a thin, even circle roughly 2 to 3 inches wide. Thinner is better — the thinner the layer, the crispier the chip.

Slide the pan into your preheated oven and bake for 30 to 35 minutes. You're looking for edges that are deeply golden and centers that no longer look wet or glossy. Don't rush this step by cranking the heat; a lower, steady temperature pulls the moisture out gradually and creates that satisfying crunch.

Once baked, remove the pan from the oven and let the chips cool on the baking sheet for at least 5 to 10 minutes before touching them. They'll feel soft right out of the oven but firm up as they cool. Lift gently with a thin spatula.