This is a riff on
Amy's foolproof recipe; I just swapped in the cheeses I had on hand -- which I imagine made these crisps a bit nuttier than their cheddar counterparts -- and bumped up the spice a bit. At her suggestion, I used clean hands to combine all the ingredients, and it took about 5 minutes of good working to get the butter and cheese incorporated through the dry ingredients; however, I did this on a relatively cool day, and my room temperature butter wasn't as soft as it could have been. If your butter is softer/smoother, your mixture may come together more smoothly and be less crumbly than mine.
Regarding the spice: I love the combo of both the hot paprika and the white pepper (it's a subtle, lingering heat without being in-your-face hot), but you can easily swap the hot paprika for sweet paprika if you're seeking a crisp with almost no heat at all.