1. Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper to prevent sticking.
2. Drain the cottage cheese thoroughly by placing it in a fine mesh sieve over a bowl for 15-20 minutes. This step is crucial to avoid soggy dough.
3. In a mixing bowl, combine the drained cottage cheese, shredded cheese, and egg. Stir gently until evenly mixed.
4. Add the flour, garlic powder, dried Italian herbs, salt, black pepper, and red pepper flakes if using. Mix until a sticky dough forms.
5. Using a tablespoon or your hands, scoop small portions of the dough onto the prepared baking sheet, spacing them about 1 inch apart. Flatten each mound slightly with the back of a spoon or your fingers to form chip shapes.
6. Bake for 15-18 minutes or until the edges turn golden brown and the chips feel firm to the touch. Keep a close eye from the 12-minute mark—ovens vary!
7. Remove from the oven and transfer the chips to a wire rack to cool completely. This helps them crisp up further.

One tip from my own kitchen: when Olivia was little, she loved helping flatten the chips. It became our little ritual, just like when I used to knead dough with Nonna Rosa, flour dusting the air like magic. These moments make cooking more than just a task—they’re memories in the making.