3. Then, spoon 1- 1 ½ tbsp of the mixture onto the silicone mat to make the cheese chips. They should be about 2 inches wide and not too thick, so they get crispy when cold. Left at least 1 inch in between so they don’t stick to each other.
4. Bake your chips for four to five minutes, or until the edges are golden brown. The center will be bubbly and melt, but it’ll harden after a few minutes out of the oven. Be careful; these cheese chips burn easily and fast. Let your chips cool to room temperature before serving.