Ingredients

• 1 4-ounce jar diced pimentos, rinsed and drained
• 8 ounces sharp cheddar, grated
• 1/2 cup (1 stick) cold butter, grated
• 1 1/2 cups all-purpose flour
• 1 teaspoon Worcestershire Sauce
• 1/2 teaspoon garlic powder
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon sweet paprika
• Dash of cayenne pepper
• A generous pinch of salt
• A few grinds of black pepper
• 1/2 cup chopped pecans

Procedure

1. Spread the rinsed and drained pimentos on paper towels to pat dry, then let them air dry for 10-15 minutes for best texture.
2. Grate the cheese and cold butter together in a food processor for a smooth dough mix.
3. Switch to the metal blade in the processor, then add flour, Worcestershire sauce, garlic powder, smoked and sweet paprika, cayenne, salt, and pepper. Process until the dough starts to come together and looks moist and grainy.
4. Add pecans, processing until the dough pulls away from the sides and forms a ball.
5. Add the pimentos and pulse until they’re just incorporated and the dough forms a solid ball.
6. Place the dough on a piece of waxed paper, ensuring all pimento pieces are incorporated. Knead a few times, then divide into two portions. Roll each into a log on waxed paper, pressing firmly to form solid logs. Twist the ends of the paper to secure the shape, like a candy wrapper.
7. Refrigerate the logs for at least an hour to firm up the dough. You can also refrigerate for up to two days or freeze for up to 3 months if you’d like to make them ahead.
8. When ready to bake, preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
9. Remove the logs from the fridge and slice into 1/4-inch wafers. Arrange them on the baking sheets with a bit of space to spread.
10. Bake for 10-12 minutes, or until golden around the edges and firm on top. Let cool on the pans for a few minutes before transferring to wire racks to cool completely

Cooks Notes

For a spicier kick, add extra cayenne or try a pinch of crushed red pepper.
These crisps make a great appetizer with a side of jam or honey for a touch of sweetness.
If you prefer a milder flavor, reduce the smoked paprika and cayenne slightly to let the cheddar shine through.