Pulse the dry mix: In a food processor, add flour, cornstarch, salt, garlic powder, and paprika. Pulse a few times to combine. The cornstarch helps create a lighter, crisper texture.

Add cheese and butter: Add the shredded cheddar and cold butter cubes. Pulse until the mixture looks sandy and holds together when pinched.

Bring to a dough: Drizzle in 2 tablespoons of ice water and pulse. If it still looks dry, add up to 1 more tablespoon. Stop when the dough just comes together—don’t overwork it.

Chill briefly: Turn the dough onto a sheet of plastic wrap, press into a flat disk, and chill 10–15 minutes. This makes it easier to roll and helps the crackers hold their shape.

Preheat the air fryer: Set your air fryer to 325°F (163°C). Let it preheat while you cut the crackers.

Roll and cut: On a lightly floured surface, roll the dough to about 1/8 inch thick. Use a tiny fish-shaped cutter if you have one, or cut small squares with a knife or pastry wheel. Aim for bite-size pieces for even cooking.

Vent with a poke: Use a toothpick to poke a small eye or vent hole in each piece. This helps them crisp without puffing too much.

Load the basket: Lightly oil the air fryer basket or line it with a perforated parchment liner safe for air fryers. Arrange crackers in a single layer with a little space between. Sprinkle a pinch of flaky salt if you like.

Air fry: Cook for 4–6 minutes, shaking the basket halfway through. They’re ready when the edges are deep golden and the centers look set. Smaller shapes can finish in as little as 4 minutes; thicker cuts may need 7–8.

Cool to crisp: Transfer crackers to a wire rack. They will firm up as they cool. Repeat with remaining dough. Gather and reroll scraps once; too many rerolls can make them tough.

Taste and season: Once cool, taste and add a light dusting of fine salt, a pinch of paprika, or a squeeze of lemon zest for brightness if you want a twist.