1. Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper to prevent sticking.
2. Place the drained cottage cheese in a clean kitchen towel and gently press to remove excess moisture. This step is key to achieving crispiness, as too much moisture will lead to soggy chips.
3. In a medium bowl, combine the pressed cottage cheese, grated Parmesan, garlic powder, smoked paprika, black pepper, salt, and fresh herbs if using. Mix gently until all ingredients are evenly incorporated.
4. Using a tablespoon or small cookie scoop, drop small mounds of the mixture onto the parchment-lined baking sheet. Flatten each mound slightly with the back of a spoon to form thin rounds about 2 inches in diameter.
5. Brush each chip lightly with olive oil. This helps with browning and adds a beautiful golden finish.
6. Bake in the preheated oven for 20-25 minutes, or until the edges are golden brown and the chips feel firm to the touch. Keep an eye on them after 20 minutes to avoid burning.
7. Remove from the oven and let the chips cool on the baking sheet for at least 10 minutes. They will continue to crisp up as they cool.
8. Once cooled, gently peel the chips off the parchment and enjoy immediately, or store as directed below.

One little trick I learned from Mama Lou is to let the chips cool completely on the baking sheet before transferring them. She always said, “The magic of crisp is in patience,” and I’ve found her advice rings true every time.