I know Kathleen mentioned this earlier somewhere but I have been working on my Parmesan crisps. Heres the basic deal. You need a silicon baking mat and a flatish pan (I use a half sheet jelly roll pan).
Put some of the cheese (I have been using that thin shredded stuff from BJs) on the mat. Pat it so it spreads. Ideally you would have no gaps and only a shred thick. You won't hit the ideal but strive for it. Too thick isn't good and too thin means it just shatters and crumbles.
I start the oven at 350F while getting the cheese spread out. Once you have the mat mostly covered stick it in the oven. At about 10 minutes I rotate since our oven is defiantly hotter in the back (left) corner. At about 20 minutes they are done. You want a uniform dull golden brown color. The top really shouldn't look wet.
Pull the pan out of the oven and let it be for 10 minutes or so. Then I just fold in half to break em in two. Store in the fridge in a bag.
The first few batches I made were good, but they didn't get crispy enough, then I made a batch and forgot about them for a but and they ended up at 20ish minutes.
These are a good cracker sub except they don't tolerate getting wet. Moist things (like the salmon dip) are fine, but they won't stay as sturdy as a saltine in soup for instance.