Add all the ingredients to a small bowl and whisk the mixture until smooth. Allow it to sit for 3-5 minutes.
Line 2 baking sheets with parchment paper. Scoop 1 tbsp of the mixture at a time, roll it into a ball, and place it onto the baking sheet. Press the balls down a bit with your hands, then use an additional piece of parchment paper to press them down very thin (about 1/16 of an inch). Continue with the rest of the mixture leaving 1-2 inches between crisps. You should have about 12 crisps per pan.
Bake at 400 degrees Fahrenheit for 14-16 minutes or until the crisps start to brown a bit.
Notes
1 Serving= 6 crisps
Be sure to press the crisps fairly thin- the thinner they are, the crispier they'll be. If they're not pressed super-thin, they'll just take a little longer to get crispy.
Make sure the crisps are very thin- I’m talking almost paper-thin (about 1/16 of an inch). This will allow them to get crispy.
These are best eaten the same day you make them. If you get them nice and crispy with very little moisture left in them, they’ll stay crispy for a couple of days but not much longer.
The crisps tend to brown a little unevenly for some reason. Some browning is great and tastes good; just don't let them get overly browned or they'll taste burnt. Getting them nice and thin and pressing them evenly helps them to cook a little more evenly. I just take them out of the oven when they're partially browned and they seem sufficiently dried out.