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Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper.
Blend cottage cheese until completely smooth.
Spread blended cottage cheese into a thin, even rectangle (about ⅛-inch thick) on the parchment.
Sprinkle mozzarella evenly over the cottage cheese layer. Add parmesan if using.
Arrange pepperoni slices on top in slightly overlapping rows until the surface is fully covered.
Sprinkle Italian seasoning and garlic powder on top if using.
Bake 18–24 minutes until deeply golden and crisp around the edges. Add 2–4 minutes if the center still looks soft.
Cool on the baking sheet for 10 minutes to set the crunch.
Lift the sheet with parchment, then break or slice into chip pieces.
Serve immediately with marinara, ranch, or spicy mayo. Re-crisp leftovers in a 350°F (175°C) oven for 4–6 minutes if needed.