Sprinkle cheese evenly in one large or several small circles on the plate.
Microwave for 45 seconds, then in 15-20 second intervals until done.
Crisp is done when an even golden tone is reached. Usually, the majority of the fat is rendered from the cheese, and the surface is evenly pockmarked.
Remove crisps from plate with spatula or butter knife. Drain on paper towels.
Crisps become crispier as they cool.
They are pliable when warm and be shaped over objects to create small bowls or even taco shells. Simply remove from plate and drape over an appropriately-shaped bowl, spice jar, etc. Again, they crisp up while cooling.