Homemade Cheez-Its: A Savory Snack You’ll Love

Who needs store-bought snacks when you can whip up these homemade Cheez-Its? They’re buttery, crispy, and loaded with cheesy goodness. Perfect for movie nights, road trips, or anytime snacking. Trust me, once you try these, there’s no going back!

What Makes These Crackers So Good?

These crackers are everything you love about the store-bought version—crunchy, cheesy, and addictive—but even better because they’re homemade. You control the flavor, the ingredients, and the level of crispiness. Plus, they’re super fun to make!

Whether you’re into experimenting with flavors or just want to snack smarter, this recipe has you covered.

Ingredients  

• 8 ounces block sharp cheddar cheese
• 1 cup all-purpose flour
• 4 tablespoons unsalted butter cubed
• 1/2 teaspoon fine sea salt
• 1/8 teaspoon garlic powder
• 1/8 teaspoon onion powder
• 1/8 teaspoon paprika
• Small pinch of cayenne
• 2 tablespoons ice water

Instructions 

• Shred the cheddar cheese by hand or with a food processor attachment.
• Add the shredded cheese, flour, butter, salt, garlic powder, onion powder, paprika, and cayenne to a food processor with the standard blade.
• Pulse the mixture until it resembles coarse crumbs.
• Gradually add the ice water while pulsing until the mixture becomes slightly moist and starts forming into dough.
• Transfer the dough to a large mixing bowl and knead it until smooth. Shape it into a ball, cover with plastic wrap, and chill in the fridge for 1 hour.
• Preheat the oven to 375°F. Line baking trays with parchment paper and set them aside.
• Divide the dough in half, keeping one half covered in the fridge. Roll out the other half on a lightly floured surface to about ⅛ inch thick. Try to shape it into a rectangle.
• Cut the dough into 1-inch squares with a pastry cutter or pizza cutter. Gather any edges for reuse later and chill them in the fridge.
• Use a toothpick to make a small hole in the center of each square. Place the crackers on the prepared baking sheet, ensuring they don’t touch.
• Bake for 14–15 minutes until puffed, dry on top, and slightly browned at the edges. Let them cool completely on the tray.
• While the first batch bakes, repeat the rolling and cutting process with the second half of the dough, and then bake.
• Gather all scraps, roll them out, cut into squares, and bake as your final batch.
• Enjoy immediately once cooled.

Notes

• Freshly grate your cheese to avoid clumping agents in pre-shredded varieties.
• Cold butter ensures a flaky texture.
• Avoid overworking the dough to keep the crackers tender.
• Bake until golden brown for that signature crunch.
• Let the crackers cool completely before storing to keep them crispy.

Optional:

• Experiment with different cheeses to create new flavors.
• These crackers freeze well for later use.