Crispy Homemade Cheese Crackers - New Snack

Forget those cardboard-tasting boxed snacks! Get ready to bake the most irresistible, homemade cheese crackers that taste just like your favorite store-bought ones, but with real cheddar flavor you can actually feel good about. This recipe is a game-changer for anyone craving crispy, savory cheese crackers that are unbelievably easy to make right in your own kitchen. Whether you’re looking for quick snack ideas for hungry kids, a sophisticated addition to your next cheese board, or simply a healthier homemade recipe option for movie night, these crackers tick all the boxes. With simple pantry ingredients and a food processor, you'll whip up a batch of perfectly crunchy, cheesy goodness in minutes. Say goodbye to artificial flavors and preservatives, and hello to your new go-to cheese crackers recipe that's sure to become a family favorite!

Ingredients

• Sharp Cheddar Cheese: 8 oz (about 2 cups), freshly grated. Pro-tip: Using sharp or extra-sharp cheddar delivers a much bolder, more authentic cheese flavor compared to mild cheddar. Avoid pre-shredded cheese if possible, as it often contains anti-caking agents that can affect texture.
• All-Purpose Flour: 1 cup. This provides the classic light and crispy texture akin to Cheez-Its.
• Unsalted Butter: 6 tablespoons (3/4 stick), very cold and cut into small cubes.
• Fine Salt: 1/2 teaspoon.
• Optional Spices: Pinch of paprika or cayenne pepper for a mild kick.
• Ice Water: 2-4 tablespoons, as needed.

Directions

1. Make the Dough: In the bowl of a food processor, combine the freshly grated sharp cheddar cheese, all-purpose flour, fine salt, and optional pinch of paprika or cayenne. Pulse several times until the cheese is finely ground and well combined with the flour. Add the cold, cubed unsalted butter to the mixture. Pulse again in short bursts until the butter is fully incorporated and the mixture resembles coarse crumbs. With the food processor running, slowly drizzle in the ice water, one tablespoon at a time, just until the dough comes together and forms a ball, or holds together easily when pinched. Be careful not to add too much water; the dough should not be sticky.
2. Chill the Dough: Remove the dough from the food processor and gently press it into a flat disc or rectangle. Wrap it tightly in plastic wrap. Transfer the wrapped dough to the refrigerator and chill for a minimum of 30-45 minutes. Chilling is crucial here! It helps prevent the crackers from spreading too much during baking and ensures a crisper, more tender final texture.
3. Roll and Cut: Once chilled, lightly flour a piece of parchment paper. Unwrap the dough and place it on the floured parchment. Place another piece of parchment on top of the dough. Using a rolling pin, roll the dough evenly to about 1/8 inch thick. Remove the top parchment. Using a sharp knife or a pizza cutter, trim the edges to create a neat rectangle. Then, cut the dough into small, approximately 1-inch squares. For that classic Cheez-It look and to promote more even baking, use a toothpick or a small skewer to poke a single hole in the center of each cracker.
4. Bake to Your Perfect Crunch: Carefully transfer the cut crackers, still on the parchment paper, to a baking sheet. Make sure they are not overcrowded, allowing for even air circulation. Bake in a preheated oven at 350°F (175°C) for 15-20 minutes.
   1. For slightly lighter, softer crackers (perfect for toddlers or those who prefer a less aggressive crunch), bake for the shorter end of the time, around 15 minutes.
   2. For darker, extra-crunchy crackers, much like the boxed versions, bake for 18-20 minutes, or until deeply golden brown around the edges.
   3. Rotate the baking sheet halfway through baking to ensure even browning. Keep a close eye on them, especially towards the end, as they can go from perfectly golden to burnt quickly!
5. Cool Completely: Once baked to your desired crispness, remove the baking sheet from the oven. Let the crackers cool completely on the pan. They will continue to crisp up significantly as they cool, so don't be alarmed if they feel a bit soft straight out of the oven.