Preheat your oven to 375° F.
Fry bacon to crispy and chop into bits. Chop the onion very fine. Assemble other toppings and spices as desired. If using jalapeno peppers, 1 tbsp of chopped jalapeno peppers is 1.6 calories. Grate the Parmesan cheese using the small holes for shredding. *see notes.
Line an 11 by 17 inch sheet pan with parchment paper and very lightly spray with cooking oil like Pam.
Place 2 tablespoon mounds of shredded cheese, using your fingers, onto the parchment leaving about 2 inches between mounds. You should have a total of 12 mounds of cheese, 3 across in a row and a total of 4 rows.
Next, add your desired toppings and remember that the cheese will spread when baked so allow for plenty.
Place the baking sheet into the oven and bake for 7 to 12 minutes. 7 minutes for a chewier texture and 12 minutes for a crunchy texture. Watch that they don't become burnt due to variations in temperature in different ovens.
Remove the sheet from the oven and allow to cool for 2 minutes. Then use your metal spatula to get under the parchment paper on the short side and pull the parchment off the baking sheet onto a smooth surface.
Let the cheese cool for 3 more minutes and then use the spatula to lift the chips onto a double layer of paper towels.
Serve the cheese crisps at room temperature with a tasty dip.