Cheezit Recipe
I adapted this from Emeril's quiche crust recipe - so basically just a shortcrust dough + cheese and spices.

1.25 cups all purpose flour [I plan to try this again with GF flour since my sister is coming to visit]
1 stick cold unsalted butter, cut into pieces
1 tsp salt
1 cup (or more!) grated cheese - I used aged sharp white cheddar but bet others would be good
1 tsp cayenne
1 tsp paprika (I didn't really measure the cayenne or paprika, just dumped a bunch in - I like a kick, but could omit if you don't!)
pinch black pepper
2-4 tbsp cold water

In the bowl of a food processor combine the flour, the salt, the grated cheese, and spices and quickly pulse to combine. Add the butter and process until mixture resembles coarse crumbs. While the motor is running, add water in tablespoon increments until dough comes together to form a ball. Be careful not to add too much of the water. I found 2 tbsp and a little extra worked well. Transfer dough to a lightly floured surface and shape into a flat disk. Cover with plastic wrap and refrigerate overnight or at least for 1 hour.

When ready to bake, let the dough soften enough just until it can be rolled out on a floured surface into a thin (1/4-1/3 inch thick) square shape, and then cut into small squares. I did this totally freehand and it was fine but if you have a cookie cutter shape/size that would work, that could be good, too. For appearance, I also took a toothpick and made a small hole in the center of each square like Cheezits have - but this step probably isn't necessary if you don't care how they look. Lay out on a baking sheet - they don't spread in baking so fine to crowd a bit on the tray. Bake at 350F for 12-16min; my oven runs a bit hot so I set it to 325F-ish and kept close watch. My first batch (pictured below) was a little softer, less crunchy, and the last batch was maybe a little too crisp at 16min. They are nice when warm but I think the texture is best once they have cooled and get a little crunchy.