Transfer dough to a large parchment-lined baking sheet, then top with a second sheet of parchment (feel free to reuse the parchment from the firststep). With a rolling pin, roll out dough to a thickness of about 3mm (1/8 inch). Bake for 30 minutes, then remove top layer of parchment and turn heat off, leaving crisps in oven for 8 hours. Cut or break crisps into pieces and store in an airtight tin or bag. These are especially delicious as part of a cheese course.