-(About 3 cups)
Preheat oven to 425oF. In large bowl, with hand, knead all ingredients until blended.
Shape dough into 1/2-inch balls. On ungreased cookie sheet, place three dough balls in a cluster. With fingers, flatten cluster to 1/4-inch thickness. Repeat with remaining balls, placing clusters about 2 inches apart.
Bake 10 to 12 minutes until lightly browned. With pancake turner, remove cheese crisps to wire racks; cool. Store cheese crisps in tightly covered container to use up within 3 days. Makes about 5 dozen.
Each crisp: About 45 calories, 3 g fat, 6 mg cholesterol, 65 mg sodium.