Easy Cheese Crackers
Make crispy homemade cheese crackers with sharp cheddar, whole grains, and simple ingredients. Easy recipe perfect for snacking.
Ingredients
- 1 3/4 cups all-purpose flour
- 1/2 cup whole wheat flour
- 1/2 cup unsalted butter, softened
- 2 tablespoons extra virgin olive oil
- 2 cups sharp cheddar cheese, finely grated
- 1/2 teaspoon fine sea salt
- 1/4 teaspoon cayenne pepper
- 1/2 teaspoon garlic powder
- 1/4 teaspoon black pepper
- 1/4 teaspoon paprika
- 2 tablespoons ice water
- 1 tablespoon sesame seeds, optional
Instructions
- 1
Combine the all-purpose flour and whole wheat flour in a large mixing bowl and stir together gently.
- 2
Add the softened butter and olive oil to the flour mixture, then use a pastry cutter or your fingertips to work the fats into the flour until it resembles coarse breadcrumbs, about 3 minutes.
- 3
Fold the sharp cheddar cheese, sea salt, cayenne pepper, garlic powder, black pepper, and paprika into the flour mixture using a spatula or wooden spoon.
- 4
Drizzle the ice water over the mixture while stirring until the dough just comes together into a ball, adding more water one tablespoon at a time if needed.
- 5
Wrap the dough in plastic wrap and refrigerate for at least 30 minutes to allow the gluten to relax and flavors to meld.
- 6
Preheat your oven to 350°F and line two large baking sheets with parchment paper.
- 7
Divide the chilled dough in half and place one portion between two sheets of parchment paper.
- 8
Roll out the dough to about 1/8-inch thickness using a rolling pin, then remove the top layer of parchment and cut into 1-inch squares using a pizza cutter or knife.
- 9
Transfer the cut crackers to the prepared baking sheets, spacing them about 1/2 inch apart so they have room to crisp up.
- 10
Sprinkle the optional sesame seeds over the crackers if desired, pressing gently so they stick.
- 11
Bake in the preheated oven for 12 to 15 minutes, until the edges are golden brown and the crackers feel crispy when tapped, rotating the pans halfway through cooking.
- 12
Remove from the oven and let the crackers cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- 13
Repeat steps 7 through 12 with the remaining dough portion.
- 14
Store the cooled crackers in an airtight container at room temperature for up to one week.
Variations & Substitutions
| Ingredient | Substitute | Notes |
|---|---|---|
| unsalted butter | grass-fed butter or ghee | Grass-fed butter contains higher levels of omega-3 fatty acids and fat-soluble vitamins while still providing authentic flavor |
| all-purpose flour | spelt flour or einkorn flour | Ancient grain flours are easier to digest and have lower gluten content, reducing inflammation and blood sugar spikes |
| sharp cheddar cheese | aged manchego or gruyère cheese | Hard aged cheeses are lower in lactose and contain beneficial probiotics from the aging process |
| fine sea salt | pink Himalayan salt or Celtic sea salt | Mineral-rich salts contain trace elements like potassium and magnesium that support electrolyte balance |
| 2 tablespoons extra virgin olive oil | 3 tablespoons avocado oil | Avocado oil has a higher smoke point and contains heart-healthy monounsaturated fats similar to olive oil |
Recommended Equipment
Tools that make this recipe easier
Nutrition Information
Per serving (serves 4)
| Calories | 358 |
| Total Fat | 22g |
| Saturated Fat | 12g |
| Cholesterol | 48mg |
| Sodium | 385mg |
| Carbohydrates | 26g |
| Fiber | 3g |
| Sugar | 0g |
| Protein | 13g |
This recipe was extracted from the original video source using AI. Nutritional information is estimated and may vary. Not a substitute for professional dietary advice. As an Amazon Associate, AlmostChefs earns from qualifying purchases. Product links are affiliate links — they cost you nothing extra but help support the site. Read full disclaimer
