Parmiagiano Reggiano Rinds

For years I have saved my rinds from Parmiagiano Reggiano -- adding them to soups, particularly minestrone-like ones -- removing them when they were soft and either smearing them on toast or eating them as a "cook's treat". Today, however, I baked them at 400 degrees while I was baking something else, so it was maybe twenty minutes. (They were on silpat.) I turned them once, because the bottom was browning. I removed them, and cut them into crouton size squares. Absolutely delicious! Now I'm going to try to add them to soups. Or I might just eat them.