Homemade Cheez-Its

Why You’ll Love This Recipe

These homemade Cheez-Its deliver the same addictive crunch and sharp cheddar flavor as the classic box but without preservatives or artificial ingredients. They’re fun to make, customizable with different cheeses or spices, and a great recipe to try with kids. Plus, they’re baked, not fried, making them a lighter snack option.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Sharp cheddar cheese, shredded

• All-purpose flour

• Unsalted butter, cold and cubed

• Salt

• Ice water

• Optional: garlic powder, paprika, or cayenne for extra flavor

Directions

1. In a food processor, combine shredded cheese, flour, butter, and salt. Pulse until crumbly.

2. Add ice water, 1 tablespoon at a time, until the dough comes together.

3. Shape the dough into a disk, wrap in plastic wrap, and chill for at least 30 minutes.

4. Preheat oven to 375°F (190°C) and line baking sheets with parchment paper.

5. Roll out the dough very thin (about 1/8 inch) on a lightly floured surface.

6. Cut into 1-inch squares using a pastry wheel or knife. Use a skewer to poke a small hole in the center of each square.

7. Transfer squares to the prepared baking sheet.

8. Bake for 12–15 minutes, or until golden and crispy.

9. Cool completely before serving.

Servings and timing

This recipe makes about 6 cups of crackers, serving 6–8 people. Preparation takes 20 minutes, plus 30 minutes of chilling, and baking takes 12–15 minutes.

Variations

• Use white cheddar, Parmesan, or pepper jack cheese for different flavors.

• Add a pinch of cayenne or chili powder for a spicy kick.

• Sprinkle coarse sea salt on top before baking for extra crunch.

• Try whole wheat flour for a nuttier flavor.

• Make them gluten-free by using a gluten-free flour blend.

Storage/Reheating

Store cooled crackers in an airtight container at room temperature for up to 1 week. For longer storage, freeze them for up to 2 months. To re-crisp, bake at 300°F (150°C) for 3–4 minutes.

FAQs

Do I need a food processor to make the dough?

No, you can mix by hand with a pastry cutter, but a food processor makes it faster.

Why do I need to chill the dough?

Chilling helps firm up the butter and cheese, making the crackers crispier.

Can I roll the dough thicker?

You can, but thinner dough gives the crackers more crunch.

What cheese works best?

Sharp cheddar is classic, but other hard cheeses like Parmesan or Gouda also work.

How do I make them extra crunchy?

Roll the dough very thin and bake until golden brown.

Can I make these gluten-free?

Yes, substitute a 1:1 gluten-free all-purpose flour blend.

Why do I need to poke holes in the crackers?

The holes let steam escape, helping the crackers stay flat and crispy.

Can kids help with this recipe?

Yes, kids can help roll the dough, cut squares, and poke holes.

Can I double the recipe?

Yes, just bake in batches to avoid overcrowding the pans.

Do they taste like store-bought Cheez-Its?

Yes, but even fresher and cheesier since they’re made with real ingredients.

Conclusion

Homemade Cheez-Its are a crunchy, cheesy, and satisfying snack that you’ll love even more than the boxed version. With just a few simple ingredients, you can bake up a big batch of these flavorful crackers that are perfect for snacking, sharing, or packing in lunches. Once you try them, you’ll never want to go back to store-bought.

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