Preheat the Oven:
Preheat your oven to 300°F (150°C). Line two large baking sheets with parchment paper and lightly grease with cooking spray or a small amount of olive oil.

Blend the Cottage Cheese:
Add the cottage cheese to a blender or food processor and blend until completely smooth. Set aside.

Separate the Eggs:
Carefully separate the egg whites from the yolks. Place the egg whites in a large bowl and the yolks in a smaller one.

Whip the Egg Whites:
Add the cream of tartar to the egg whites. Using an electric mixer, beat on high speed until stiff peaks form—this should take about 3–4 minutes.

Mix the Yolks:
To the egg yolks, add the blended cottage cheese, salt, and optional garlic powder and Parmesan. Mix until smooth and fully combined.

Fold Gently:
Gently fold the yolk mixture into the egg whites in 2–3 additions. Be careful not to deflate the egg whites; fold until just combined.

Shape the Chips:
Use a spoon to drop small dollops of the mixture onto the prepared baking sheets—about 2–3 inches wide and ½ inch thick. Flatten slightly with the back of the spoon to create a chip-like shape.

Bake Until Crispy:
Bake for 30–35 minutes, or until the chips are golden, dry to the touch, and slightly crispy around the edges. If you want them even crispier, turn off the oven and let them sit inside for another 10–15 minutes with the door ajar.

Cool and Serve:
Let the chips cool on a wire rack. They’ll continue to crisp up as they cool.