In a food processor, pulse flour, salt, butter and cheeses until the mixture resembles a coarse meal. Pulse in 3 to 4 tablespoons of water, one tablespoon at a time, until the dough forms into a ball, approximately 1-2 minutes. Cover dough with plastic wrap and chill in the refrigerator for 1 hour (can be stored up to 24 hours).
Place chilled dough on a clean surface and roll out a rectangle about 1/8th of an inch thick. ;Use a pizza cutter or small knife to cut dough into small squares, or use mini cookie cutters in your kids’ favorite shapes. Place crisps on cookie sheets lined with parchment paper and chill for an hour before baking.
Bake in a 350°F oven for 15-20 minutes or until golden brown. Makes approximately 40 crisps.
Approximate Nutrient Analysis per crisp (not including salt to taste):
45 calories, 3 g fat, 2 g saturated fat, 10 mg cholesterol, 70 mg sodium, 2 g carbohydrate, 0 g fiber, 0 g sugar, 2 g protein