Preheat oven to 400°F (200°C). Line a rimmed baking sheet with parchment paper.

In the work bowl of a food processor, pulse flour, salt, garlic powder, paprika, chipotle pepper, and black pepper until combined. Add butter and cheeses; pulse until a dough forms.

Turn out dough onto a clean surface, and gently knead until dough comes together.

On a lightly floured surface, roll dough to ¼-inch thickness. Using a fluted pastry wheel, cut into 1-inch squares. Place 1 inch apart on prepared pan. Using a fork, dock centers.

Bake until golden brown and crisp, 6 to 8 minutes. Let cool completely on pan on a wire rack. Store in an airtight container for up to 5 days.