Let the butter soften for a few hours on the counter.
Then put butter into a small bowl and mash with a fork.
Grate the sharp cheddar on the very smallest cheese grater you have.
Then add cheese to the bowl and mash together with the butter.
In a separate bowl stir together the blanched almond flour, salt, sweet paprika, and cayenne.
Chop the pecans.
Add the almond flour mixture and chopped pecans to the cheese/butter mixture and mash together.
Divide the dough into two balls; then roll each ball into a log that’s about 1 1/2 inches thick.
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).
When you’re ready to cook, preheat the oven to 350F/180C and cover a baking sheet with parchment paper.
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.
Bake about 13-15 minutes, or until the crisps are firm and barely starting to brown.
Let cool for 20 minutes or so before serving.
