I make these quite often. I can turn a 12-slice package of cheese into crisps in less than 10 minutes in the microwave (4 batches, 2 minutes per batch, 3 slices of cheese per batch). The trick is to use silicon molds. I've used 12 individual cupcake molds (quarter slice per mold) and a 3-well mold (one slice per mold) and a 6-well mold (half-slice per mold). I've also done corresponding amounts of shredded cheese or slices off blocks of cheese. All work well. And you can use your favorite flavors of cheese and add your favorite spices.

I stopped using the cupcake molds because after a few batches, both the cupcakes molds and my microwave turntable got too hot to handle. The 3-well and 6-well molds worked much better.

I used to do my cheese crisps on parchment paper or silicon mats, but the cheese would spread out too much. By using the molds, the cheese stays in a consistent shape when molten, so they're a consistent texture when the cheese cools and crisps up (which only takes a few seconds).

Here are two Imgur albums of making them with cupcake molds and the 6-well mold.

My favorite cheese crisps are from slices of Havarti or Pepper Jack cheese. I wasn't fond of Gruyere.