Preheat a convection oven to 160°C / 325°F. Line a sheet pan with a nonstick rubber mat.
Slice the cheese as thinly as possible and cut into 7.5-cm / 3-in squares. Place on the sheet pan and bake until golden brown, about six minutes. Cool to room temperature.
Store in an airtight container at room temperature. Discard after service if they are no longer crisp. If they remain crisp, they can hold for up to 2 days. It is not a good idea to refresh them in the oven once they have softened, since they will lose much of their flavor during the process.