Cover a heatproof or paper plate and lay out pieces of cheese, leaving space for them to expand. Then microwave on high until they puff up. Let them harden into crisp crackers or chips.
Cheese crisps stay crunchy for up to one week.
Data are not available for longer time periods because of an insufficient supply of experimental material. If your cheese slices aren't large enough to make a satisfying taco shell, augment them with additional pieces laid so they touch. They are prettiest if folded so that the puffy top becomes the outside of the taco shell. The biggest trick is finding a material to which the cheese doesn't stick. However, greased waxed paper works.