Combine all ingredients in a small bowl until well combined.
Divide evenly between 12 muffin moulds. (It was around a tablespoon of mixture for each cracker). We used silicon muffin moulds for ease of removal. You could also make small mounds on a lined baking sheet.
Place muffin moulds on a baking tray and place in oven and cook for 10-12 minutes or until all melted and just starting to turn golden brown. Try not to overcook them as they may turn bitter.
Remove from the oven and remove from the moulds. Place on a wire rack to cool completely. Once cooled store in an airtight container.
Makes 12 Crisps. A serving size is 3 crisps. NOTE: THIS IS BASED ON THE INGREDIENTS WE USED, NUTRITIONAL INFORMATION MAY VARY DEPENDING ON THE INGREDIENTS USED.