ROOSTER'S FAMOUS FIRE CRACKERS

Steps:

• Arrange a rack in the center and preheat oven to 475ºF. (Updated -- I recommend 425 degrees F).
• Spray a 10x15-inch jelly-roll pan (not shiny - Shirley recommends non-stick heavy brown or grey) with nonstick cooking spray, and arrange crackers (about 40) in rows so that crackers are touching each other. I don't see why you couldn't line the pan with parchment rather than use the cooking spray. I actually used buttered foil, but Shirley warns against shiny pans.(Updated) I always use parchment.
• Sprinkle seasoning over crackers (if using), then sprinkle with pepper flakes. Shirley recommends about 5 flakes per cracker. Top evenly with the cheese.
• Bake for exactly 10 seconds and then turn the oven off.
• Leave in the oven for (at least) 2 hours with the door closed. The hot oven melts and browns the cheese, producing an even coating of crisp brown cheese. The fat from the cheese soaks into the crackers and puffs them slightly. The cheese should be kind of a dark, brownish-orange. If it's completely brown, the crackers are probably burnt.