Bold Snack Homemade Cheeze-Its

This bold homemade Cheeze-Its recipe hits all the right notes when you need a crispy cheesy snack that blows the store version out of the water. If you are looking for a way to use up that block of sharp cheddar in your fridge or crave an easy to customize gluten free or keto treat these little crackers are made for you. The smell alone is enough to draw a crowd into the kitchen.

The first time I made these the whole batch disappeared before we made it to movie night. My kitchen fills with that amazing baked cheese aroma and the crunch is absolute perfection every time.

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 the most pronounced taste
• Seasoning salt: for a savory kick opt for your favorite blend or use plain kosher salt if you want more control
• 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 matters here but the cheddar is the star so splurge on the best you can find.

Every ingredient matters here but the cheddar is the star so splurge on 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 crumbly and well blended but not smooth so you get that tender classic texture.

Add the Flour:

Sprinkle in the all purpose flour and pulse again. The mixture should now look like coarse sand which sets up flaky layers when baked.

Bring it Together:

Slowly drizzle in ice water a tablespoon at a time pulsing after each addition. Stop as soon as the dough forms a soft ball adding extra water only if still crumbly. If you add too much water the crackers will be less crisp.

Chill the Dough:

Turn the dough onto plastic wrap press into a flat disc wrap tightly and refrigerate for at least one hour. This rest lets the butter firm up so the crackers bake nice and snappy.

Roll and Cut:

Preheat your oven to three hundred fifty degrees Fahrenheit and line a baking sheet with parchment. Halve the dough. Roll each piece out on a lightly floured surface to about one eighth to one quarter inch thickness. Slice into one inch squares with a sharp knife or pastry cutter.

Make the Signature Hole:

Using a toothpick or skewer poke a small hole into the center of each square. This not only gives the signature look but helps steam escape for an even bake.

Bake:

Arrange the squares on the prepared sheet slightly apart. Bake for twelve to sixteen minutes until the edges are golden and the texture is crisp.

Cool:

Let the crackers cool completely on the sheet before snacking or storing. This cooling step is important for max crunch.

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My favorite part is always shredding the cheese by hand and trying to keep my brother from eating it all before the dough is ready. It has become a tradition for us to taste test the cheese as we go and laugh about who snuck the most pieces.

Storage Tips

Once cooled store your crackers in an airtight container at room temperature for up to a week. If they lose some crunch after a few days just pop them back in a low oven for a few minutes to refresh. I do not recommend freezing these as the crispness will not return.

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Ingredient Substitutions

Gluten free blends work beautifully in this recipe just be sure to use cup for cup types so the dough comes together the same. Almond flour is great for keto versions though the dough will be a bit more delicate and sometimes harder to roll. You can also try swapping in white cheddar or a mixture of cheeses for a different flavor. If you have unsalted butter add a small pinch more salt to the dough.

Serving Suggestions

These crackers shine as a solo snack but also pair perfectly on a cheese board or crumbled over tomato soup for some nostalgic comfort food. My favorite way is to serve them alongside cut veggies and apples for a quick afternoon platter.

Cultural Context

Cheeze-Its have been a staple American snack since the nineteen twenties. Making these at home skips the preservatives and lets the fresh cheddar and butter flavors stand out. There is something special about snacking on a batch that is warm and made from scratch.

Frequently Asked Questions

→ How can I get these crackers really crunchy?

Keep your dough thin and let them bake until you see golden edges. Cooling makes them even snappier.

→ Is it okay to try a different cheese?

Definitely! Swap in gouda or pepper jack—any firm cheese works, but cheddar packs the most punch.

→ Can I go gluten-free or keto?

For sure—just use almond flour or your favorite gluten-free blend. You might need to tweak the amount until the dough feels right.

→ Should I toss the dough in the fridge first?

Yup, a quick chill makes rolling and cutting way easier and you end up with crispier snacks.

→ What's the best way to store these?

Let 'em cool all the way, then stash in an airtight box at room temp for crunch that lasts about a week.