-(About 3 cups) Preheat oven to 425oF. In large bowl, with hand, knead all ingredients until blended. Shape dough into 1 cm balls. On ungreased cookie sheet, place three dough balls in a cluster. With fingers, flatten cluster to 1 cm thickness. Repeat with remaining balls, placing clusters about 5 cm apart. Bake 10 to dozen 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. Good Housekeeping's HOLIDAY BEST '93 pg 118