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Shred 1 8oz block of sharp cheddar.
In a stand mixer add the cheese, 4 TBSP butter, 1 tsp salt. Mix until combined.
Add one cup of flour and mix. The dough will be separated and look like little white cheese balls.
Add 3 TBSP cold water and mix again. Once it’s all incorporated (will still likely be a bunch of little cheese balls) pack it together with your hands in a ball and wrap it.
Put it in the fridge for at least one hour.
Once your hour is up, roll it out as thin as you can. The thinner the better, otherwise they won’t get crispy.
Bake at 350° for 15ish minutes or until they are slightly golden.
Store in an air tight container for up to two weeks.