Instructions:

Preheat oven to 500 degrees. Arrange crackers (about 40) in rows on a 10 by 15 inch jellyroll pan (with sides) so that crackers are touching each other. One sleeve of crackers fits almost perfectly in this size pan, and you will have about 3 sleeves left over. Sprinkle seasoning over crackers, then sprinkle with as many pepperflakes as you dare. Finally, top evenly with shredded cheese. Place pan on center shelf of oven, close door and turn oven off. Leave in oven overnight or at least about 4 hours. Hot oven melts and browns cheese, producing an even coating of crisp brown. Fat from the cheese soaks in the crackers and puffs them slightly. Leaving them in the oven dries them out well so that they are super crunchy Break apart and eat or store. They keep well for several weeks sealed in an airtight tin. Makes 1 sheet of crackers about 10 by 15 inches.