1. Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper and lightly spray it with olive oil to prevent sticking.

2. Place the cottage cheese in a fine-mesh strainer or on a double layer of paper towels and let it drain for 5 minutes, gently pressing to remove excess liquid.

3. Transfer the drained cottage cheese to a medium mixing bowl. Add the shredded mozzarella and grated Parmesan and stir until the cheeses are evenly combined.

4. Sprinkle in the cornstarch, garlic powder, onion powder, 1/2 teaspoon of the Italian seasoning, salt, and black pepper. Stir gently until the seasonings and cornstarch are fully incorporated and no dry spots remain.

5. Using a small cookie scoop or spoon, drop heaping tablespoon portions of the mixture onto the prepared baking sheet, leaving at least 1 1/2 inches between each mound.

6. Gently flatten each mound with the back of a spoon to form thin rounds; the thinner they are, the crispier the chips will be.

7. Lightly mist the tops with olive oil spray and sprinkle the remaining Italian seasoning over the chips for extra flavor and color.

8. Bake for 14–18 minutes, or until the edges are deep golden brown and the centers are bubbly and set. Rotate the pan halfway through baking if your oven browns unevenly.

9. Remove the baking sheet from the oven and allow the chips to cool on the pan for 5 minutes, then carefully lift them with a thin spatula and transfer to a wire rack to cool completely.

10. Serve warm or at room temperature with your favorite dip, or store once fully cooled.