Heat the oven to 400°F and cover a baking sheet with parchment paper. The parchment keeps the cheese rounds from sticking as they bake.

Stir the fresh grated Parmesan Cheese with the garlic powder, salt, and freshly ground black pepper in a small bowl. Mix until the seasoning is distributed through the cheese.

Spoon the Parmesan mixture onto the sheet with a tablespoon, leaving about 2 inches between mounds, then press each one flat with the back of a fork. Even, separated rounds brown more uniformly and do not melt together.

Bake for about 9 minutes, then leave the crisps on the pan until completely cool before lifting them away. They should be golden brown at the edges and feel firm rather than bendable once cooled.

Chop the romaine lettuce hearts and place them in a large bowl. Keep the leaves cold and dry for the cleanest crunch.

Pour in the Keto Caesar Dressing and toss until the leaves are lightly and evenly coated. The dressing should cling in a thin creamy layer without pooling at the bottom.

Fold in the Parmesan “croutons” and sliced Keto Grilled Chicken. Add the crisps gently so their brittle edges stay intact.

Finish with the grated Parmesan cheese and serve immediately. The finished salad should have crisp lettuce, creamy dressing, savory chicken, and a cheesy crunch.