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Crispy Homemade Sharp Cheddar Cheese Crackers (Better Than Store-Bought)

A pile of golden, crispy homemade cheese crackers topped generously with flaky sea salt.
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Make incredibly crispy, buttery cheese crackers at home using sharp cheddar. This simple recipe delivers a savory snack superior to commercial versions.

Ingredients

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  • 1 1/2 cups all-purpose flour
  • 1 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon cayenne pepper (optional)
  • 1 cup (4 ounces) cold, sharp cheddar cheese, finely shredded
  • 8 tablespoons (1 stick) cold unsalted butter, cut into small cubes
  • 1/4 cup cold water
  • 1 large egg, beaten (for egg wash)
  • Flaky sea salt (for topping)

Instructions

  1. In a food processor, pulse the flour, salt, baking powder, smoked paprika, and cayenne pepper until combined.
  2. Add the cold, cubed butter and shredded cheddar cheese to the flour mixture. Pulse until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.
  3. Slowly drizzle in the cold water while pulsing until the dough just starts to come together. Do not overmix.
  4. Turn the dough out onto a lightly floured surface. Gently press it into a flat disk, wrap it in plastic wrap, and chill in the refrigerator for at least 30 minutes.
  5. Preheat your oven to 375°F (190°C). Line two baking sheets with parchment paper.
  6. Divide the chilled dough in half. On a lightly floured surface, roll one half out very thinly, aiming for about 1/16 to 1/8 inch thickness for maximum crispness.
  7. Use a pizza cutter or knife to cut the dough into small squares (about 1 inch). Prick each cracker a few times with a fork to prevent puffing.
  8. Transfer the squares to the prepared baking sheets. Brush lightly with the beaten egg wash and sprinkle with flaky sea salt.
  9. Bake for 12 to 15 minutes, rotating the sheets halfway through, until the crackers are golden brown and crisp.
  10. Let the crackers cool completely on the baking sheets; they will crisp up further as they cool. Store cooled crackers in an airtight container.

Notes

  • For the best flavor and texture, use cold ingredients and do not overwork the dough.
  • Rolling the dough very thin is the key to achieving a crunchy, store-bought texture.
  • You can substitute half the cheddar with Parmesan or Monterey Jack cheese for a different flavor profile.
  • If you do not have a food processor, cut the butter into the dry ingredients using a pastry blender or your fingertips.

Nutrition

Find it online: https://fooddexterity.com/homemade-cheese-crackers-crispy-cheddar/