Crispy Homemade Cheez Its: Cheesy Crackers Recipe (Print Version)

Make crispy homemade Cheez Its! This easy recipe brings nostalgic cheesy goodness with a simple twist. Perfect for snacking, parties, or movie night.

# 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:

→ Base Ingredients

01 - 1 ½ cups (180g) all-purpose flour
02 - 1 ½ cups (170g) sharp cheddar cheese, finely grated
03 - ½ cup (113g) unsalted butter, very cold and cubed
04 - 3-5 tablespoons ice water

→ Flavor Boosters

05 - 1 teaspoon fine sea salt (plus more for sprinkling)
06 - ½ teaspoon garlic powder
07 - ¼ teaspoon paprika

→ Optional Add-ins

08 - Pinch of cayenne pepper (for a kick)
09 - ¼ teaspoon onion powder

# Instructions:

01 - First things first, grab a big bowl and whisk together your flour, salt, garlic powder, and paprika. Give it a good mix so everything is evenly distributed. Then, get to grating that beautiful block of sharp cheddar. I honestly love this part; the smell of fresh cheddar is just so inviting! Make sure your cheese is finely grated; it helps it melt into the dough perfectly. This is where I always get a little messy, but it’s part of the fun, right?
02 - Now for the butter. Take your super cold, unsalted butter and cut it into small cubes. Add these cubes to your flour mixture. Using your fingertips or a pastry blender, work the butter into the flour until it resembles coarse crumbs, with some pea-sized pieces remaining. This step is crucial for that signature flaky texture in your homemade Cheez Its! I've definitely overmixed here before, leading to tougher crackers, so try not to handle it too much.
03 - Next, slowly add the ice water, one tablespoon at a time. Mix until the dough just comes together. You might not need all of it, or you might need a tiny bit more – it really depends on your flour and humidity. The dough should be shaggy but hold together when squeezed. Don't overwork it, seriously! Just enough to form a ball. I always feel a little thrill when the dough starts to magically come together.
04 - Form the dough into a flat disc, wrap it tightly in plastic wrap, and pop it in the fridge for at least 30 minutes. Honestly, an hour is even better! This chilling time is non-negotiable for crispy homemade Cheez Its. It lets the gluten relax and the butter firm up, making the dough easier to roll and ensuring those perfect flaky layers. I once skipped this, thinking I was clever, and my dough was a sticky, crumbly mess!
05 - Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper. On a lightly floured surface, roll out your chilled dough as thin as you possibly can – we're talking about 1/16 to 1/8 inch thick. This is where a ruler can be your best friend if you're like me and struggle with evenness. I always end up with one side thinner than the other, but it all bakes out!
06 - Using a pizza cutter or a sharp knife, cut the dough into small, roughly 1-inch squares. For that iconic look, use a toothpick or skewer to prick a small hole in the center of each square. Carefully transfer them to your prepared baking sheet, leaving a little space between each. Bake for 12-15 minutes, or until golden brown and super crispy. The smell filling your kitchen is just incredible! Let them cool on the sheet for a few minutes; they crisp up even more as they cool. Enjoy your homemade Cheez Its!

# Notes:

01 - Always use very cold butter and ice water for the best flaky texture.
02 - Store cooled crackers in an airtight container to keep them crisp for longer.
03 - For a subtle kick, add a tiny pinch of cayenne pepper to the dry ingredients.
04 - These are fantastic with a creamy tomato soup or on a simple cheese board.

# Tools You'll Need:

01 - Mixing bowls
02 - grater
03 - pastry blender (optional)
04 - rolling pin
05 - pizza cutter or knife
06 - baking sheets
07 - parchment paper
08 - wire rack

# Nutrition Facts (Per Serving):

Calories: 180 kcal
Total Fat: 12g
Total Carbohydrate: 12g
Protein: 6g

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