Drain cottage cheese in a cloth-lined fine sieve for 20 minutes, pressing gently once.
Combine drained cottage cheese, Parmesan, Italian seasoning and pepper; mash any large curds.
Place a manufacturer-approved flat silicone liner in the cold basket; do not preheat it empty.
Spoon six level tablespoons onto the liner and flatten into even 2 1/2-inch circles with 1-inch gaps.
Cook at 330°F for 13 minutes, then 2 to 5 minutes longer until golden across the centers and deeper at the edges.
Rest on the liner 2 minutes, move to a rack and cool 5 to 8 minutes before judging crispness.
Cook the remaining mixture, checking a fully heated second batch 1 to 2 minutes early.
