Crispy Homemade Cheez Its: Easy Cheese Crackers (Print Version)
Whip up these crispy homemade Cheez Its! A simple recipe for cheesy, crunchy crackers that taste just like the store-bought classic, but better.
# Recipe Info:
Prep Time: 20 Minutes minutes
Cook Time: 15 Minutes minutes
Total Time: 35 minutes
Servings: 6 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Vegetarian
# Ingredients:
→ Cracker Base
01 -
1 ½ cups (180g) all-purpose flour
02 -
1 cup (113g) sharp cheddar cheese, freshly grated
03 -
½ cup (113g) unsalted butter, very cold and cubed
04 -
4-6 tablespoons ice water
→ Flavor Boosters
05 -
½ teaspoon fine sea salt, plus more for sprinkling
06 -
¼ teaspoon smoked paprika
07 -
⅛ teaspoon garlic powder
→ Optional Sparkle
08 -
Extra flaky sea salt, for sprinkling (optional)
→ Garnish & Toppings
09 -
Nothing needed, they're perfect as is!
# Instructions:
01 -
First up, get that sharp cheddar grated. I usually do this while the butter is chilling, you know, multitask. The finer the grate, the easier it blends into the dough. I once tried using a food processor for this, and it turned into a weird cheese paste, so stick to a box grater for these homemade Cheez Its.
02 -
In a big bowl, whisk together your flour, salt, and smoked paprika. Make sure it's all combined evenly. I sometimes forget to do this thoroughly, and then I get little pockets of unseasoned dough. Not the end of the world, but not ideal for crispy cheese crackers.
03 -
Now, add your cold, cubed butter to the dry mix. You can use a pastry blender, two knives, or honestly, just your fingertips. Work quickly until the mixture resembles coarse crumbs with some pea-sized pieces of butter still visible. This step feels a bit messy, but it's where the magic for flaky homemade Cheez Its starts.
04 -
Gradually add the ice water, one tablespoon at a time, mixing until the dough just comes together. Don't overmix! You want it to be shaggy, not a smooth ball. I always add a little less than I think I need, then add more if it's too dry. It's easy to add more water, but you can't take it out, right?
05 -
Form the dough into a flat disc, wrap it in plastic, and pop it in the fridge for at least 30 minutes. This chilling time is super important; it lets the gluten relax and the butter firm up. I once skipped this step because I was impatient, and the dough was impossible to roll out evenly. Big oops.
06 -
On a lightly floured surface, roll out the chilled dough super thin, like 1/16th of an inch. Seriously thin! The thinner, the crispier your homemade Cheez Its will be. Use a pizza cutter or a ruler and knife to cut them into little squares. Don't forget to prick each cracker with a toothpick or fork—otherwise, they'll puff up like balloons! I've made that mistake more times than I care to admit.
07 -
Arrange your little squares on a baking sheet lined with parchment paper. Bake in a preheated oven until golden brown and crispy. Watch them like a hawk, because they go from perfectly golden to slightly burnt in a blink! The smell filling your kitchen at this point? Pure happiness, honestly. These crispy cheese crackers are worth it.
# Notes:
01 -
Don't overmix the dough; it makes tough crackers.
02 -
Roll your dough super thin for that signature crispiness.
03 -
Always prick each cracker to stop them puffing up like little balloons.
04 -
These are amazing with a simple tomato soup for dipping.
# Equipment Needed:
01 -
Box grater
02 -
large mixing bowl
03 -
pastry blender (optional)
04 -
rolling pin
05 -
pizza cutter or sharp knife
06 -
baking sheets
07 -
parchment paper
08 -
toothpick or fork
# Nutrition (Per Serving):
Calories: 150 kcal
Total Fat: 10g
Total Carbohydrate: 12g
Protein: 4g