1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper. Lightly grease the parchment with cooking spray or a thin brush of olive oil to prevent sticking.
2. In a medium bowl, combine the cottage cheese, grated Parmesan, almond flour, and egg white. Stir gently until the mixture is uniform but still slightly lumpy—this texture helps the chips crisp up beautifully.
3. Add the garlic powder, dried herbs, smoked paprika, salt, and pepper. Mix just until the spices are evenly distributed. I often pause here to sneak a little taste, remembering how Mama Lou always said seasoning is where the soul of the dish lies.
4. Using a teaspoon or small cookie scoop, drop dollops of the mixture onto the prepared baking sheet. Flatten each dollop gently with the back of the spoon to form thin rounds about 2 inches wide. The thinner you spread, the crispier your chips will be.
5. Bake the chips in the preheated oven for 15-18 minutes, or until they turn a golden brown around the edges and feel firm to the touch. Halfway through baking, rotate the tray for even cooking.
6. Remove from the oven and let the chips cool on the baking sheet for at least 10 minutes. They’ll crisp up even more as they cool, transforming from tender to delightfully crunchy.
7. Transfer the chips gently to a wire rack or serving dish. If you’re anything like me and Ouma, you’ll find yourself reaching for these chips again and again as they vanish quickly from the kitchen counter.

The first time I baked these with Ouma, we were surprised at how fast the chips disappeared. It was a moment full of smiles and teasing, just like every time Mama Lou’s kitchen filled with the smell of something magical. These chips carry that same warmth.