I've seen lots of low-carb cracker recipes, most of which involve a lengthy process of mixing a dough, rolling it out, cutting out individual crackers, and so forth. These are significantly easier: just bake grated cheese with seasonings until crisp. I baked grated Asiago and cracked rosemary in silicone mini-muffin trays so that they came out perfectly round. If you use mini-muffin trays, they MUST be silicone, otherwise they will stick. If you do not have one, you can mound up the cheese on a baking sheet lined with parchment paper. While cheese is somewhat calorically-dense, each crisp has only about a teaspoon of cheese. Thus, a small amount of cheese is stretched a long way.
ASIAGO-ROSEMARY CRISPS
Makes 24 crackers
INGREDIENTS

2 oz (weight) Asiago or other hard cheese such as Parmesan (about 1/2 cup grated)
1/4 tsp dried rosemary (I used Penzeys cracked rosemary) or a teaspoon of minced fresh rosemary
DIRECTIONS
Preheat oven to 350 F
If the Asiago is in a solid block, grate it on the small side of a box grater. Alternately, you can shred the cheese, freeze it on a plate for an hour, and then pulse it in a food processor until powdery.
Toss the cheese with the rosemary. Place a teaspoon (approximately) of the mixture in a mini-muffin cup. Repeat with all 24 cups.
Bake for about 20 minutes or until golden but not brown. Rotate the pan halfway through.
Let the crisps cool in the muffin tins, then peel them out. Store in the refrigerator. They will keep for about a week.