Line a baking sheet (or two) with parchment paper.
Using a measuring spoon, drop 1 tablespoon piles of cheese about 2 inches apart (the cheese will spread so don't put them too close) on the baking sheet.
Sprinkle chili powder and garlic powder on each pile.
Bake for 5-8 minutes (may vary, keep a close eye on them).
Remove from oven and lift parchment paper and place on cooling racks.
Dab tops of crisps with a paper towel to remove some of the excess grease (this is optional but if you don't do it, your crisps may be soggy - still yummy, but soggy - if you didn't cook them long enough).
Store in an air-tight container or in the refrigerator.
Recipe Notes
Note: the video above is for reference only, please follow written recipe instructions.For a crisper 'chip' you will need to cook them long enough so they have crispy edges and the middle is darker than you what you see in these photos. It's a matter of preference how long you want them to cook.Makes approximately 10 crisps depending on size, nutrition is based on 5 servings for the whole recipe.