Preheat the air fryer: Set to 375°F (190°C) for 3–5 minutes. A hot basket helps the cheese set and crisp evenly.

Prep the basket: Line the bottom with perforated air fryer parchment or a silicone liner. Avoid solid parchment that blocks airflow.

Form the chips: Spoon 1 tablespoon of shredded cheese per chip onto the liner. Leave at least 1 inch of space between mounds. Gently pat to a thin, even layer for consistent crunch.

Season lightly: Sprinkle a tiny pinch of your chosen spices. Start small—cheese is salty, and spices can intensify as they crisp.

Air fry: Cook for 5–7 minutes, watching closely from minute 4. They’re done when the edges are deep golden and the centers are mostly set.

Cool to crisp: Let chips rest in the basket 1–2 minutes, then transfer to a wire rack. They will firm up as they cool.

Repeat as needed: Continue with remaining cheese. If your air fryer runs hot, reduce time by 30–60 seconds for later batches.

Serve: Enjoy plain, or pair with sour cream, guacamole, salsa, or a creamy keto dip.