One handful of these light, crispy homemade cheese crackers and you’ll wonder why you’ve been buying the boxed version all these years! They do take some time to prepare but our recipe makes a big batch and they’re healthier, too.

Your food processor is your best friend when making this recipe. It grates and blends everything right in the same bowl! All you need to do is chill it, roll it out as thin as you can, and then cut into one-inch squares.

Speaking of cutting, you can use a knife or pizza cutter, but if you really want to get fancy, use a ravioli cutter to flute the edges. It’ll look store-bought but taste a million times better.

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Homemade cheese crackers recipe

Homemade Cheese Crackers Recipe

These crispy homemade cheese crackers are way better than store-bought! Grab your food processor to easily whip up this yummy snack!

Ingredients
 

Yield: 8 servings
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  • 8 oz block extra sharp cheddar cheese
  • 1 cup all-purpose flour
  • 1/2 tsp salt
  • 1/2 tsp dry mustard powder
  • 1/2 tsp paprika
  • 5 Tbsp unsalted butter, cold, cut into ½" cubes
  • 3 Tbsp water, cold
  • kosher salt

Instructions
 

  • Shred entire 8 oz block of cheddar cheese using a food processor fitted with grater wheel (you can also grate it by hand then put it in the food processor bowl). Once grated, remove the grater wheel and switch to the steel blade attachment.
  • Add flour, salt, dry mustard and paprika in with shredded cheese and process continuously for 20–30 seconds, until it becomes a fine yellow powder. Add butter then pulse until it resembles fine crumbs.
  • Add water and pulse until dough comes together to form a ball. Wrap dough in plastic wrap, press into a thin flat disc and chill at least 30 minutes. Preheat oven to 325 degrees and line a baking sheet with parchment paper.
  • Roll out dough on a lightly floured cutting board or rolling mat until very thin—approximately ⅛" or less. Move the dough often and add flour as needed to prevent sticking. Sprinkle dough lightly with kosher salt and cut into desired shapes using a sharp knife, pizza cutter or ravioli cutter.
  • Transfer to the baking sheet and space very closely together—they don’t expand much. Poke a small hole in the center of each cracker using a toothpick. If dough becomes too soft to handle, transfer to refrigerator or freezer for 10–15 minutes. (This is where the portability of a rolling mat or cutting board really helps!)
  • Bake 14–17 minutes, until slightly puffed and edges become a darker shade. Remove from oven. The crackers will become crispier as they cool so, if you have the willpower, allow them to cool completely. Enjoy!

Notes

When rolling out dough, do it on a cutting board or rolling mat for portability. If it starts to get too soft to handle, it’ll be easy to place it back in the fridge to chill again.
Calories: 223kcal, Carbohydrates: 11g, Protein: 9g, Fat: 16g, Saturated Fat: 10g, Polyunsaturated Fat: 0.01g, Monounsaturated Fat: 0.002g, Cholesterol: 19mg, Sodium: 360mg, Potassium: 23mg, Fiber: 1g, Sugar: 0.01g
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