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Extra Crispy Homemade Cheddar Cheese Crackers

A close-up of a white plate piled high with golden, crispy, homemade cheese crackers.
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Make superior, crispy cheese crackers from scratch using sharp cheddar for intense flavor. This simple recipe yields buttery, savory snacks better than store-bought versions.

Ingredients

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  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon cayenne pepper (optional, for a kick)
  • 8 ounces sharp cheddar cheese, finely grated
  • 1/2 cup (1 stick) cold unsalted butter, cut into small pieces
  • 1/4 cup cold water

Instructions

  1. In a food processor, pulse the flour, salt, and cayenne pepper until combined.
  2. Add the grated cheddar cheese and pulse until the mixture resembles coarse crumbs.
  3. Add the cold butter pieces and pulse until the mixture looks like small peas.
  4. Drizzle in the cold water, one tablespoon at a time, pulsing until the dough just starts to come together. Do not overmix.
  5. Turn the dough out onto a lightly floured surface and quickly form it into a flat disk. Wrap the disk in plastic wrap and chill for at least 30 minutes.
  6. Preheat your oven to 375°F (190°C). Line two baking sheets with parchment paper.
  7. Divide the dough in half. On a lightly floured surface, roll one half of the dough out very thinly, aiming for about 1/16 to 1/8 inch thickness for maximum crispness.
  8. Use a pizza cutter or knife to cut the dough into small squares (about 1 inch). Prick each cracker twice with a fork.
  9. Transfer the crackers to the prepared baking sheets. If desired, sprinkle a tiny pinch of salt on top of each cracker.
  10. Bake for 10 to 14 minutes, rotating the sheets halfway through, until the crackers are golden brown and crisp. Baking time varies based on thickness.
  11. Let the crackers cool completely on the baking sheets; they will crisp up further as they cool.
  12. Store cooled crackers in an airtight container at room temperature.

Notes

  • For extra sharp flavor, use aged sharp cheddar cheese.
  • Roll the dough as thin as possible; this is key to achieving a store-bought cracker crunch.
  • If you skip chilling the dough, the butter will melt too quickly, resulting in less flaky crackers.
  • You can substitute half the flour with almond flour for a low-carb option, adjusting water slightly.

Nutrition

Find it online: https://devourdish.com/crispy-homemade-cheese-crackers-recipe/