Pre-heat oven to 375F.
Spray a non-stick muffin tin with cooking spray (I like to use avocado oil spray for a mild flavor)
Mix the cheese, green onion, garlic powder, cumin, and onion salt (if using) in a large bowl.
Measure about 1-2 tbsp. of the cheese mixture and place in each muffin cavity. You don't want to overflow it, just really cover the bottom. The trick to making thin, crispy chips is to just cover the bottom of each muffin tin with a thin layer of cheese, otherwise it won't crisp up, it'll just be a blob. You can, however, use the cheese to place up the sides of the muffin pan to create a "nacho chip cup" that you can fill with toppings, so feel free to experiment with that.
Take a thinly sliced piece of jalapeno (or whatever pepper you want to use, Serrano would be good too, and remove the seeds and ribs for less heat), and place on the top of the cheese. Depending on the size of your muffin tin, you may have to make this in double batches. My toaster is my dairy "oven" so I can only make 6 at a time.
Bake for 10-12 minutes or until bubbling and crispy golden brown, but not burnt.
Let the chips cool for about 10-15 minutes until you can easily "pop" them out of the muffin tin and they're nice and crispy!
Serve on a platter sprinkled with chopped cilantro and enjoy with salsa, sour cream, guacamole, OR make a big pile of nachos using these as the chips!!