Crispy Cheddar Homemade Cheese Crackers: A Savory Snack (Print Version)

Whip up crispy Homemade Cheese Crackers from scratch! This savory, cheesy snack recipe is easy to make and utterly delicious. Perfect for any time!

# Recipe Info:

Prep Time: 20 Minutes minutes
Cook Time: 18 Minutes minutes
Total Time: 38 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 - 3-4 tablespoons cold water

→ Flavor Boosters

05 - ½ teaspoon salt
06 - ½ teaspoon smoked paprika

→ Optional Toppings

07 - Extra pinch of salt (for sprinkling)
08 - Garlic powder (for extra zing)

# Instructions:

01 - In a large bowl, whisk together the flour, salt, and smoked paprika. I usually do this step first, making sure everything is evenly distributed. You don't want a bite that's super salty and another that's bland, right? It's a simple start, but crucial for consistent flavor in your homemade cheese crackers. Make sure there are no lumps in the flour, nobody likes a floury surprise!
02 - Add the cold, cubed unsalted butter to the dry ingredients. Use a pastry blender, your fingertips, or even a food processor to cut the butter into the flour until it resembles coarse crumbs, with some pea-sized pieces remaining. This is where the magic of flakiness begins! I used my hands the first few times, and honestly, it works, but a pastry blender saves your fingertips and keeps the butter colder. Don't overmix!
03 - Stir in the grated sharp cheddar cheese. Then, gradually add the cold water, one tablespoon at a time, mixing until the dough just comes together. Be careful not to add too much water; you want a firm, slightly crumbly dough, not a sticky one. This step always makes me nervous; it’s a delicate balance. The dough should feel like it wants to hold together when you press it, but not be overly wet. This ensures tender homemade cheese crackers.
04 - Gather the dough into a ball, flatten it slightly into a disc, wrap it tightly in plastic wrap, and refrigerate for at least 30 minutes. Honestly, I’ve rushed this step before, and the dough was much harder to handle. Chilling helps the butter firm up, preventing the crackers from spreading too much and making them easier to roll. This waiting game is worth it for perfectly shaped homemade cheese crackers.
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 1/8-inch thickness. You can use a pizza cutter, a knife, or even small cookie cutters to cut the dough into desired shapes. I'm a fan of simple squares, but sometimes I get fancy with little stars! Poke a hole in the center of each cracker with a skewer or fork to prevent puffing. This is where my kitchen can get a bit messy, flour everywhere!
06 - Carefully transfer the cut homemade cheese crackers to the prepared baking sheet. Bake for 15-20 minutes, or until golden brown and crispy. Keep a close eye on them, especially towards the end, as they can go from perfectly golden to burnt in a flash! Let them cool completely on a wire rack. They'll crisp up even more as they cool, giving you that satisfying crunch we're aiming for. The smell alone is enough to make you want to eat them all!

# Notes:

01 - Don't overwork the dough; it'll make your crackers tough.
02 - For re-crisping, pop them in a low oven for a few minutes, never the microwave!
03 - Try adding a pinch of garlic powder to the dough for an extra flavor kick.
04 - Serve these warm from the oven with a bowl of your favorite soup for ultimate comfort.

# Equipment Needed:

01 - Large bowl
02 - whisk
03 - pastry blender (optional)
04 - rolling pin
05 - plastic wrap
06 - baking sheet
07 - parchment paper
08 - pizza cutter or knife
09 - wire rack

# Nutrition (Per Serving):

Calories: 150 kcal
Total Fat: 10g
Total Carbohydrate: 12g
Protein: 4g

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