Crispy Homemade Cheez Its: A Cheesy Snack Dream (Print Version)
Homemade Cheez Its bring back nostalgic cheesy crunch! Make your own crispy, savory crackers with real cheddar for a snack that's better than the box.
# Recipe Info:
Prep Time: 20 Minutes minutes
Cook Time: 15 Minutes minutes
Total Time: 35 minutes
Servings: 5 Servings
Difficulty: Intermediate
Cuisine: American
Dietary: Vegetarian
# Ingredients:
→ Base Ingredients
01 -
1 ½ cups (180g) all-purpose flour
02 -
8 ounces (226g) sharp cheddar cheese, finely grated
03 -
6 tablespoons (85g) unsalted butter, very cold and cubed
→ Flavor Boosters
04 -
½ teaspoon salt, plus more for sprinkling
05 -
½ teaspoon garlic powder
06 -
¼ teaspoon onion powder
→ Finishing Touches
07 -
2-4 tablespoons ice-cold water
# Instructions:
01 -
First things first, grab your sharp cheddar and grate it finely. Honestly, this is where the magic starts. Toss it into a food processor with the flour, salt, garlic powder, and onion powder. Pulse a few times until everything looks like coarse crumbs. You want to make sure that cheese is really integrated with the dry ingredients; I've had batches where the cheese clumps, and it’s just not the same.
02 -
Now, add your cold, cubed unsalted butter to the food processor. Pulse again, in short bursts, until the mixture resembles coarse sand, with some pea-sized pieces of butter still visible. This is where the flakiness comes from, so don't overmix! I always worry about overworking the dough here, because that leads to tough crackers. It's a delicate balance, but you'll feel it.
03 -
Slowly drizzle in the ice-cold water, one tablespoon at a time, pulsing until the dough just starts to come together. You might not need all of it, or you might need a tiny bit more. It should form a shaggy ball that holds together when you pinch it. I used to add too much water and ended up with sticky dough – oops! Just add enough so it's not crumbly.
04 -
Turn the dough out onto a lightly floured surface and gently form it into a flat disc. Don't knead it too much; we want to keep that tender texture. Wrap it tightly in plastic wrap and pop it into the fridge for at least 30 minutes. This chilling step is crucial for easy rolling and preventing shrinkage. I've skipped this, and the dough was a nightmare to work with, honestly.
05 -
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. On a lightly floured surface, roll out the chilled dough to about 1/16-inch thick. This is thinner than you think, but it's key for that crispy texture. Use a fluted pastry wheel or a sharp knife to cut the dough into 1-inch squares. Don't forget to poke a tiny hole in the center of each square; this prevents them from puffing up too much.
06 -
Carefully transfer the squares to your prepared baking sheet. You can place them quite close together, as they won't spread much. Bake for 12-15 minutes, or until golden brown and crispy. Keep a close eye on them, because they can go from perfectly golden to burnt in a flash! The smell that fills your kitchen at this point is just incredible – pure cheesy heaven.
# Notes:
01 -
Grate your own cheese for the best flavor and texture, honestly.
02 -
Don't skip chilling the dough; it makes rolling so much easier.
03 -
Poke holes in each cracker to prevent puffing – I learned that the hard way!
04 -
Serve warm with tomato soup for a comforting snack.
# Tools You'll Need:
01 -
Food processor
02 -
rolling pin
03 -
baking sheet
04 -
parchment paper
05 -
fluted pastry wheel (optional)
# Nutrition Facts (Per Serving):
Calories: 165 kcal
Total Fat: 11 g
Total Carbohydrate: 13 g
Protein: 6 g