Heat the oven to 375°.

Shred the block of cheese lengthwise (longer shreds work better) using a box grater with holes about 1/4-inch wide.

Place in a medium bowl. Sprinkle with the flour; toss gently with a fork to coat the cheese. Sprinkle with the red pepper, toss again.

Place a silicone baking mat or a sheet of parchment paper on a 16 1/2-by-11 1/2-inch sheet pan.

Scatter half of the cheese evenly over the mat. Shake the pan gently to even the cheese out. Or, you can spread the cheese mixture into circles, any size you wish, from 3 inches to 10 inches in diameter.

Bake until the cheese is molten and golden brown, about 14-15 minutes. Remove from the oven; cool.

Blot up any grease with paper towels. Break the crisp into large pieces; arrange on a platter.

Wipe off the baking mat and repeating with the remaining cheese.