||Toss the grated cheese with the flour, thyme and pepper. Spread small circles of the mixture on a lightly-oiled baking sheet (or a Silpat on a baking sheet). The flour absorbs some oil and helps the cheese crisp up. Don’t mound the cheese; spread it out a bit or it will not be crispy. Bake at 350 degrees for about 10 minutes, or until crispy and browned (keep an eye on them). Move to a rack briefly to cool. Serve right away.
Cooks Note: Don’t grate the cheese too fine, or it won’t work. You can make the crisps as big or a small as you want, but 1 tablespoon will make a crisp about 2-inches diameter. A bit smaller is easier to eat. This would probably work with any hard, dry cheese, like dry, aged Jack. A soft cheese will not work, as it’s too oily and will not crisp up. These will not store well; they will get limp.