6. Wet your hands slightly with cold water, and form the paste into small boins about 3/4" in diameter. I found it easiest to bring the paste into a ball and divide it into equal pieces, first. You should get 24 crisps, so divide in half for a dozen for each pan, and then continue to divide until you get 24 equally sized portions. Round into balls and then slightly flatten to form a disc. Don't make them too thin, try to keep them 3/4" diameter.