Step 1

Let the butter soften for a few hours on the counter.

Step 2

Then put butter into a small bowl and mash with a fork.

Step 3

Grate the sharp cheddar on the very smallest cheese grater you have.

Step 4

Then add cheese to the bowl and mash together with the butter. (A pastry blender (affiliate link) would be good for this if you have one but we just used a fork.

Step 5

In a separate bowl stir together the blanched almond flour, salt, sweet paprika, and cayenne.

Step 6

Chop the pecans.

Step 7

Add the almond flour mixture and chopped pecans to the cheese/butter mixture and mash together. (You could probably do this in a food processor with the plastic blade, but it wasn’t too hard to get it mixed with a large fork.)

Step 8

Divide the dough into two balls; then roll each ball into a log that’s about 1 1/2 inches thick.

Step 9

Roll the logs in waxed paper and chill in the fridge overnight, or at least for 4-6 hours (until the dough is very firm.)

Step 10

When you’re ready to cook, preheat the oven to 350F/180C and cover a baking sheet with parchment paper (affiliate link).

Step 11

Cut the logs of dough into pieces that are about 1/4 inch thick and lay them out on the parchment paper, leaving some space in between for the dough to spread out.

Step 12

Bake about 13-15 minutes, or until the crisps are firm and barely starting to brown.

Step 13

Let cool for 20 minutes or so before serving. (We cooled them on paper towels.)