Homemade Cheeze-Its Bold Snack

Cheeze-Its have always been my ultimate party snack and late-night craving buster. These homemade crackers are cheesy and crisp with that signature punch of saltiness. Whether you are gluten free or cutting carbs you can swap in alternative flours for the same irresistible crunch.

My kitchen always fills with the buttery aroma of sharp cheddar baking and they rarely last longer than a day in my house. First time I made these the whole batch went missing before movie night even started.

Ingredients

• Sharp cheddar cheese: shredded for salty tang and deep flavor always choose a block and grate fresh for best texture
• Salted butter: softened brings richness and a melt-in-your-mouth bite use high quality butter for most pronounced taste
• Seasoning salt: for a savory kick opt for your favorite blend or plain kosher salt if needed
• Garlic powder: gives a subtle background warmth
• All purpose flour: builds structure and crunch for gluten free use a cup for cup substitute
• Ice water: brings the dough together without making it sticky

Every ingredient plays a part but sharp cheddar steals the show so make sure it is the best you can find

Step-by-Step Instructions

Pulse the Cheese Mixture:

In a food processor or blender add shredded cheddar softened butter seasoning salt and garlic powder. Pulse until the mix looks crumbly and blended but not smooth as this creates a tender texture

Add the Flour:

Sprinkle in the all purpose flour and pulse again. The dough should resemble coarse sand at this stage which means you are creating flaky layers

Bring it Together:

Drizzle in ice water just a tablespoon at a time pulsing gently after each addition. Stop when the dough comes together in a soft ball adding a bit more water only if it’s still crumbly

Chill the Dough:

Transfer the dough onto plastic wrap. Press into a flat disc wrap tightly and refrigerate for at least one hour. This resting step sets the fat so your crackers will bake up crisp

Roll and Cut:

When ready to bake preheat your oven to three hundred fifty degrees Fahrenheit and line a baking sheet with parchment. Halve the dough. Roll each half out on a lightly floured surface until about one eighth to one quarter inch thick. Using a sharp knife or pastry cutter slice the dough into small squares about one inch wide

Make the Signature Hole:

Using a toothpick or skewer poke a small hole in the center of each square. These help release steam and give that classic Cheeze-It look

Bake:

Arrange squares on the prepared sheet with a tiny bit of space between each. Bake for twelve to sixteen minutes until edges are golden and crisp

Cool:

Allow the crackers to cool completely on the sheet before eating or storing. This extra cooling time helps maximize crunch

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My favorite part is shredding the cheese by hand. I remember my younger brother sneaking handfuls before I ever locked the dough together. Now it’s a tradition to snack on the extra cheese while baking

Storage Tips

Store cooled crackers in an airtight container at room temperature for up to one week. If they begin to lose their crunch pop them in a low oven for five minutes to refresh. Freezing is not recommended for best texture

Ingredient Substitutions

Switch to a gluten free flour blend for no wheat. Almond flour can work for keto but the dough will be more delicate. Try white cheddar or a mix of sharp and mild cheeses to vary the taste. Unsalted butter is fine just add a pinch more salt

Serving Suggestions

Serve solo as an afternoon snack with fruit or cut veggies. These crackers also make a top notch soup topper or unique addition to your next cheese board. Try crumbling them over tomato soup for a nostalgic twist

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Cultural Context

Cheeze-Its are an iconic American snack with roots going back to the 1920s. Making your own skips the preservatives and lets the real cheese shine. This recipe channels that vintage snacking but with a fresh baked touch

Frequently Asked Questions

→ How do I make the crackers extra crispy?

Roll the dough thin and bake until the edges are golden to achieve maximum crispiness. Let them cool fully for the crunchiest texture.

→ Can I use a different cheese?

Yes, other hard or semi-hard cheeses such as pepper jack or gouda can be substituted, but sharp cheddar yields the boldest flavor.

→ Are gluten-free or keto versions possible?

Absolutely, substitute the all-purpose flour with your preferred gluten-free or almond flour blend. Adjust the measurements for dough consistency as needed.

→ Do I need to chill the dough?

Yes, chilling helps the texture and makes the dough easier to roll and cut, resulting in crispier crackers after baking.

→ How should I store them?

Once completely cooled, store in an airtight container at room temperature for up to a week to maintain freshness and crunch.