Pre-heat oven to 400F (200C). Line a cookie or 2 with parchment paper.
If you use spices be sure to mix well with whatever you cheese you wish, I mixed mine with the parmesan cheese.
Make small mounds of each cheese on the prepared cookie sheets, place a cube of pancetta (if using) in the middle of the mound. Bake approximately 7 minutes or until golden brown. Let cool 5-10 minutes on baking sheet before removing. Enjoy!
Notes
These crispy snacks can be stored at room temperature for up to a week! Make sure to cover them in an airtight container, otherwise, they’ll lose their crispiness.They freeze well. Make a double batch and once cooled, store whatever you’re not eating in an airtight freezer-friendly bag and keep frozen for up to 6 months.