Combine spices in a small bowl and set aside. Preheat oven to 350°F. Line two large baking sheets with parchment paper.
Using a 1 Tbsp measuring spoon, drop the cheese in small piles 2 inches apart. They will spread out, so be sure you don’t overcrowd them. Sprinkle a pinch of the spice mixture on each chip. Bake 5-8 minutes, keeping a close eye on the “chips” so they don’t burn.
Lift the parchment off the baking sheets and transfer to cooling racks. Take a paper towel and blot off any excess oil. This step is optional, but it will result in a crispier chip!
Once cooled, store up to one week in a refrigerated, air-tight container.