For every twelve baked cheese crisps you want to bake, prepare a mixture of 1/8 teaspoon garlic powder, 1/8 teaspoon powdered cumin and 1/4 teaspoon Italian Seasoning.
Mix the seasonings to combine them.
Spread 1 Tablespoon of Mahon-Menorca semi-cured cheese on a baking sheet lined with a silicone mat or parchment paper.
Repeat this step, making sure to leave some space between each batch of cheese, until the baking sheet is covered. A standard size baking sheet will hold one dozen cheese crisps.
Sprinkle the unbaked cheese with 1/32 teaspoon the spices – or simply add a sprinkle of spices to the top of each cheese crisp making sure to equally divide the spices between the twelve cheese crisps.
Place the baking sheet onto the middle rack of the preheated oven and bake for five minutes.
Remove the Mahon-Menorca Baked Cheese Crisps from the oven and carefully remove the cheese crisps from the baking sheet.
Place the baked cheese crisps on paper towels to drain. Be sure to blot the top of the cheese crisps to remove the naturally occurring grease.
Allow the cheese crisps to cool and serve with marinara sauce, fresh fruit or meat.