Crispy Homemade Cheez-Its: A Cheesy Snack Recipe (Print Version)

Easy Homemade Cheez-Its: Make crispy, cheesy crackers better than store-bought! This simple recipe brings back delicious childhood snack memories.

# Recipe Info:

Prep Time: 20 Minutes minutes
Cook Time: 15 Minutes minutes
Total Time: 35 minutes
Servings: 4-6 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Vegetarian

# Ingredients:

→ Cheesy Base

01 - 1 ½ cups (about 6 oz) sharp cheddar cheese, freshly grated
02 - 1 cup all-purpose flour
03 - 4 tablespoons unsalted butter, very cold and cubed

→ Flavor Boosters

04 - ½ teaspoon fine sea salt, plus more for sprinkling
05 - ¼ teaspoon paprika
06 - ¼ teaspoon garlic powder

→ Pantry Staples

07 - 2-4 tablespoons ice water

# Instructions:

01 - First things first, grate your sharp cheddar. Seriously, grate it yourself. Then, in a food processor, pulse together the flour, salt, paprika, and garlic powder until they're all combined. I always take a moment to smell that savory mix; it’s honestly so comforting. This is where the magic starts for your homemade Cheez-Its, making sure all those dry flavors are evenly distributed before the wet ingredients come in. Don't over-process, just a few quick pulses!
02 - Now, add your cold, cubed unsalted butter to the food processor. Pulse it until the mixture resembles coarse meal, with pea-sized pieces of butter throughout. This step is crucial for flaky crackers, so don't rush it! I once added slightly soft butter, and the dough was a sticky mess, making it hard to roll out. Keep that butter cold for the best crispy homemade Cheez-Its.
03 - Next, add the grated cheddar cheese to the food processor and pulse a few times to combine. With the machine running, slowly drizzle in the ice water, one tablespoon at a time, until the dough just comes together into a shaggy ball. You might not need all the water! It should feel slightly sticky but not wet. I often go by feel here, adding just enough until it starts to clump. You want a dough that holds together but isn't overly wet.
04 - Turn the dough out onto a lightly floured surface, gently form it into a disk, wrap it in plastic, and refrigerate for at least 30 minutes. This chill time is important; it lets the gluten relax and the butter firm up, making it easier to roll. I've definitely skipped this step in a rush before, only to have the dough tear and shrink back. Don't be like me! Once chilled, roll the dough out thinly, about 1/8 inch thick, between two pieces of parchment paper for the best homemade Cheez-Its.
05 - Using a pizza cutter or a sharp knife, cut the dough into 1-inch squares. This is the fun part, making them look like the real deal! Then, use a fork to prick a small hole in the center of each square. This prevents them from puffing up too much during baking. I once forgot this step entirely, and my crackers turned into little cheesy balloons – still tasty, but not the classic shape!
06 - Carefully transfer the squares to a baking sheet lined with parchment paper, spacing them slightly apart. Bake in a preheated oven at 350°F (175°C) for 12-15 minutes, or until golden brown and crispy. Keep a close eye on them, as they can go from perfectly golden to burnt in a flash! The smell that fills your kitchen at this point? Pure heaven, honestly. Let your easy homemade Cheez-Its cool completely on the baking sheet before devouring.

# Notes:

01 - Grate your own cheese! Seriously, it makes ALL the difference in texture and flavor.
02 - Store fully cooled crackers in an airtight container for 3-5 days to keep them crispy.
03 - Try adding a pinch of cayenne for a spicy kick – I love that variation sometimes!
04 - Serve these with a simple tomato soup for an amazing comfort food combo.

# Equipment Needed:

01 - Food processor
02 - rolling pin
03 - pizza cutter or sharp knife
04 - baking sheets
05 - parchment paper
06 - fork

# Nutrition (Per Serving):

Calories: 120
Total Fat: 8g
Total Carbohydrate: 9g
Protein: 4g

Back