Preheat oven to 400°F.

Line a large baking sheet with parchment paper. Spoon cheese by the tablespoonful, 2 inches apart, onto the prepared baking sheet. Spread each mound to a diameter of 2 inches, maintaining 1 inch of space between them. Sprinkle with pepper. Bake for 6–8 minutes or until crisp and golden. Cool completely on the baking sheet, then remove with a thin spatula to a wire rack.

Once completely cooled, store in an airtight container away from direct sunlight for up to 5 days. Do not refrigerate these; moisture will destroy their crisp texture.