Drain the cottage cheese in a fine-mesh sieve or colander lined with cheesecloth for at least 30 minutes to remove excess liquid.

Transfer the drained cottage cheese to a bowl and mix with garlic powder, onion powder, smoked paprika, cayenne pepper, salt, and pepper until well combined.

Preheat oven to 300°F (150°C) and line a baking sheet with parchment paper.

Drop small, thin dollops of seasoned cottage cheese onto the parchment paper, spreading each into a chip shape, about 1-2 inches in diameter.

Bake for 30-45 minutes, or until golden brown and crispy, watching closely to prevent burning.

Allow the chips to cool completely on the baking sheet to achieve maximum crispness.

Preheat your air fryer to 350°F (175°C) for 5 minutes and lightly spray the basket with non-stick spray if desired.

Arrange small, thin dollops of seasoned cottage cheese in the air fryer, ensuring they do not overlap; you may need to work in batches.

Air fry for 10-15 minutes, shaking the basket or flipping halfway through until golden brown and crispy, checking earlier as air fryers vary.

Remove from the air fryer and let cool completely on a wire rack.

Spread seasoned cottage cheese thinly and evenly onto dehydrator sheets, ensuring adequate space between each chip.

Set the dehydrator to 135°F (57°C) and dehydrate for 6-10 hours, or until the chips are completely dry and crispy.

Throughout the process, check for desired crispness, and if chips bend, continue dehydrating.

Once fully crisp, remove and let cool before storing.