Shred the cheeses in a food processor or on a box grater (use the large holes)

Mix the rosemary, pepper, cayenne and smoked paprika with the cheeses

On a rimmed sheet pan lined with parchment paper place the cheese mixture in 2 tablespoon mounds one inch apart.- I used three separate sheet pans with six or seven cheese crisps on each

Bake the cheese rounds for 7-9 minutes, remove from the oven and let cool for 1 hour

Drain the cheese crisps om paper towels to remove excess oil

Serve or Store in an airtight container