so i got busy and cooked a bit. here's what i found...
the main problem is that the cheese melts with thick and thin parts, so i put the cheese in a muffin tin. worked great! now they are the same thickness and all are done at the same time. just small cubes of cheese are fine as they spread to fill the tin. the best temperature is 250 degrees. cooks them slow and kinda dries them out so they are more like "chips."
after trying many flavorings....my favorite is plain ol' hot sauce. i just sprinkle a few drops on before cooking. i use sharp chedder but other cheeses would work just fine. i plan on trying some different ones like blue cheese and will let you know about it.
in the meantime...get cookin'!

I also used a mini-muffin tin and used shredded cheddar/mozzarella at low heat. Problem is I ate the whole batch in one day! They are sooooo good!