Preheat oven to 375 degrees F. Line a cookie sheet with parchment paper.
Drop a tablespoon of shredded cheese into eight mounds on the cookie sheet, spaced 2 inches apart. Gently flatten the cheese mounds.
Evenly sprinkle the cheese mounds with the garlic powder, oregano and red pepper flakes.
Bake until edges are browned, around 15 minutes. I like to bake them very crisp, until edges are deep brown. How dark you want these low carb cheese crisps is up to you, but start checking after 15 minutes.
Remove the pan from the oven. Let the cheese crackers cool and crisp up, still on the cookie sheet, for about 10 minutes before serving.