In a small combine: parmesan cheese, chili powder, garlic powder, smoked paprika, sea salt, and tomato powder. Mix together to combine and set aside.
Place about 2 tbsp of the shredded cheese into the bottom of each cup of the silicon muffin pan (can also use a lightly greased muffin tin).
Bake for 8 to 10 minutes or until cheese is melted, bubbling and just starting to brown on the very edges.
Remove pan from oven and while the crisps are cooling, sprinkle each with the spice mixture but don’t remove crisps from muffin pan. Let cool until cheese crisps are solid and hardened (about 10 to 12 minutes).
Remove crisps from silicon pan by pushing underneath the bottom of each cup up to release the crisp. If using a regular muffin tin use a butter knife to gently loosen and lift each crisp out of the cup. Serve.
*all nutritional data are estimates based on the products I used*