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Homemade Cheez Its


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5 from 6 reviews

  • Author: Lexi
  • Total Time: 25 minutes
  • Yield: 150-200 crackers 1x
  • Diet: Vegetarian

Description

Cheesy, crispy, and salty, these homemade Cheez-Its taste just like the real thing. They're super easy to make with just 5 ingredients and a super simple process.


Ingredients

Units Scale
  • 8 ounces sharp cheddar cheese, shredded
  • 1 cup all purpose flour
  • 1/2 tsp salt, plus more for topping
  • 1/4 cup unsalted butter, cubed
  • 2 tablespoons whole milk (cold)

Instructions

  1. Preheat oven to 325˚F and line 2 baking sheets with parchment paper.
  2. Add the cheese, flour and salt to a food processor and pulse several times. Add in the butter and pulse a few more times, until the dough is crumbly.
  3. Add in the milk, then pulse several more times. The dough won’t come together in a ball, but it should come together when you press it between two fingers.
  4. Transfer to a lightly floured surface. Roll into a large rectangle, rolling as thinly as possible. We go even thinner than 1/8-inch as they puff up quite a bit when baking.
  5. Using a knife, pizza cutter or fluted pastry wheel, slice into 1-inch squares. Use the flat end of a skewer to poke a hole all the way through each cracker. Transfer to sheet pans and sprinkle with more salt.
  6. Bake for 17-20 minutes, until deep golden brown on the bottom of each cracker. If they are too light, they won’t have much crisp. Let cool completely before enjoying!

Notes

Storage: These will last up to a week in an airtight container. If they start to lose some of their crispiness, you can reheat them in the oven for 5-8 minutes.

Gluten free: We have not personally tested this recipe with gluten free flour. A few people commented that they have tried it and they did not turn out very crispy. 

Butter: Unsalted is best. If you're using salted, cut the listed salt amount (1/2 teaspoon) in half. Make sure the butter is cold when you put it into the food processor.

Salt: We always use a coarse kosher salt. If you're using regular table salt, you'll want to add less than the stated quantity in this recipe.

Cheese: It's best to shred your own cheese from a block of cheddar, as store-bought shredded cheese contains anti-caking agents.

Be sure to roll it out as thin as possible. If it's not thin enough, they puff up into what almost become squares.

  • Prep Time: 5 minutes
  • Cook Time: 20 minutes
  • Category: Snacks
  • Method: Oven
  • Cuisine: American

Nutrition

  • Serving Size: 10 crackers
  • Calories: 89
  • Sugar: 0.2 g
  • Sodium: 133.3 mg
  • Fat: 6.1 g
  • Carbohydrates: 5.2 g
  • Fiber: 0.2 g
  • Protein: 3.3 g