• Preheat the oven to 350 degrees F. This recipe makes 12 crisps and you may need two batches or two cookie sheets.
• Add cottage cheese and nutritional yeast to a high speed blender (I used a Nutri-Bullet). Blend until almost smooth - doesn't have to be completely whipped just enough to create a flatter mixture on the sheet pan. Add about a tablespoon or two of water if the blender gets stuck.
• Using a tablespoon or small spoon, add a spoonful of the cottage cheese mixture on a cookie sheet lined with parchment paper. Spread out the mixture using the back of the spoon so it's about 1/8 inch thick - thin but not thin enough to see the parchment paper.
• Sprinkle on Everything but the Bagel Seasoning. Be careful not to add too much because the chips will be very salty.
• Bake for 30 minutes, then check for doneness. The crisps should be starting to turn golden around the edges. If they still look pale or wet, continue baking in 5–10 minute increments. If the tops are still soft after about 40 minutes, carefully flip and continue baking for another 10–15 minutes to help them dry out.

  Note: Bake time can vary quite a bit depending on the moisture in your cottage cheese and how thick they are. Some batches may take up to 45–55 minutes.
• They are done when the edges start to look golden brown/almost burnt. If some are done before others, remove them from the pan and continue baking the rest.
• Let them rest out of the oven for at least 10 minutes. They are best if eaten the day you made them. However, see details below.

  To store: place in an airtight container with a paper towel to absorb moisture. Store at room temperature for up to 5 days. To reheat: I recommend air frying for 2-4 minutes at 300 degrees F! stored in an airtight container for up to 5 days at room temperature.

Microwave Option

• Still complete the first 4 steps. Microwave on 50–70% power for 3–4 minutes. Then continue in 30-second increments until:edges look golden.centers look dry (not glossy). Let them sit (this is key). Rest for 2–5 minutes before touching—they crisp as they cool. Carefully peel off parchment and eat right away.