Preheat your oven to 375 degrees F. Line a baking sheet with parchment paper.
Divide the shredded cheese into six fairly equal mounds on the prepared baking sheet, spacing them 2 inches apart. Gently flatten them with your hands.
Evenly sprinkle the cheese mounds with garlic powder, oregano, and red pepper flakes.
Bake until the edges are browned, around 15 minutes.
Remove the pan from the oven. Let the chips cool and crisp up, still on the cookie sheet, for about 5 minutes before serving.
I like to bake these chips until they are very crisp and their edges are deep brown. How dark you want them is up to you, so it's a good idea to start checking after 10 minutes.It's best to make only as many chops as you can eat right away. They lose their crispiness fast. What to do with leftover bagged shredded cheese? Freeze it! Shredded cheese freezes well and you can use it in recipes straight from the freezer.