Preheat your oven to 175 °C (350 °F). Line a baking sheet with parchment paper and give it a light spritz of oil.

Allow any excess liquid to drain from the quark cheese using a fine sieve or cheesecloth.

Drop small mounds of quark onto the prepared baking sheet, flattening them slightly with the back of a spoon until they form thin circles with space between each.

Bake for 20 to 25 minutes until the chips turn golden brown and crispy, watching closely to prevent burning.

Let the chips cool on the baking sheet for a few minutes to enhance crispiness, then transfer them to a plate.

Spread the drained quark on parchment paper and microwave on high for 2-3 minutes until golden and crispy. Let it cool before breaking into pieces.