In a small bowl, combine the cottage cheese with garlic powder, onion powder, salt, and smoked paprika. Stir thoroughly until the seasonings are evenly distributed throughout the cheese—this ensures every chip will have consistent flavor. I like to taste a tiny bit to make sure the seasoning balance feels right before moving to the next step, adjusting salt or paprika if needed.

Line a microwave-safe plate with parchment paper. Using a small spoon, drop individual spoonfuls of the seasoned cottage cheese mixture onto the parchment, spacing them about an inch apart so they don't merge during cooking. Gently flatten each spoonful with the back of your spoon to create thin, chip-like discs—thinner pieces will crisp up better and cook more evenly than thick clumps.

Microwave the plate at 50% power for 3 minutes. Half power prevents the edges from burning while the centers dry out, which is crucial for cottage cheese chips since they can scorch easily at full power. This gentle approach allows the moisture to evaporate gradually and creates crispy chips rather than rubbery ones.

Remove the plate and check if the chips are completely dry and crispy to the touch. If they still feel soft or moist, return them to the microwave at 50% power in 30-second intervals, checking after each round until they reach a satisfying crispness. I find that most batches need one or two additional 30-second bursts, but the exact time varies depending on how flat you made them and your microwave's power.

Allow the chips to sit on the parchment paper for 2 minutes to cool slightly and firm up completely—this resting period is essential as they'll continue to set and become even crispier as they cool. Then carefully peel them away from the parchment (they should come off easily once fully set) and serve immediately, or store in an airtight container for a few hours.