Pre-heat the oven to 325° F.
Melt the butter in a glass bowl. Allow it to cool slightly
Add sourdough starter and paprika to the butter. Whisk together until well combined.
Grate the cheese, and stir it into the mixture.
Line a half sheet baking pan with parchment paper.
Spread the batter onto the baking sheet in an even thin layer.
Sprinkle the salt on top of the batter.
Bake for 20-50 minutes or until the top of the crackers are brown. The cooking time will vary.
After removing from the oven, allow the crackers to cool for around 10 minutes.
Cut the crackers into even rows with a serrated knife, then break up into bite size pieces.
Store in an airtight container for up to four days.
