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.
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