Preheat the barbecue plancha.
When it’s good and hot, scatter some cheese on it in even-sized patches.
Season with a grind of pepper and a few sesame seeds.
When the crisps begin to turn brown, remove from plancha with a stainless-steel triangular palette knife, and set aside at room temperature.
😉 Tip: You can make the crisps with other cheeses such as Gruyère or Appenzeller and you can also sprinkle the crisps with your choice of spices.