Lobster Man wrote:
> The biggest problem I have, skillet or oven (on a silicone baking
> sheet), is that the cheese just sort of spreads out. I'm thinking maybe
> some sort of round form to make the cheese hold it's shape?

It's crackers OR crisps. The beauty of the crisps is that they spread
out
into a thin lacy structure of fried or baked cheese. Not really a
cracker at all.

Confining the spread may produce a cracker, I don't know. Maybe you'd
need to add another ingredient to cracker-it-up.