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Preheat oven to 400
Slice the onions into ¼ inch thin rounds. Using a mandoline is easier but I didn’t have one. Depending on the size of your pan, you may have some onion left over. I made two separate batches.
Line a baking sheet with parchment paper and spread the Parmesan cheese evenly over the pan.
Place the onion slices on top of the Parmesan, leaving a little space between each one.
Lightly spray or brush the top with olive oil and add your seasonings to taste.
Bake for 18 minutes or until golden brown and crispy. Mine were in closer to 25 minutes, so keep an eye on them toward the end. 20 minutes is probably perfect depending on your oven.
Let cool for about 5-10 minutes before breaking apart to serve with your favorite dipping sauce.