Homemade Cheez-Its

Homemade Cheez-It Crackers

There are definitely foods that I used to enjoy, that I have had to stop having around the house. Cheez-It brand snack crackers are one of the foods I have had to simply give up, such is my devotion to them. You can keep your Goldfish, your Cheese Nips, and your Better Cheddars. Cheez-Its are my dark master. I’ll go through an entire box in an afternoon, sitting in front of the television, making myself sick as I add fresh cracker after cracker into the ever-growing cracker-mush pocket tucked between my cheek and gum. It’s disgusting, really. But few things go as well with beer, and with a Sunday afternoon, as a box of Cheez-Its.

But oh, the humanity! Around 2,000 calories per box. Almost 100 grams of fat! Around 2800 grams of sodium! This version uses just five ingredients, and you can go as organic with them as you’d like. They aren’t quite as crunchy as Cheez-Its right out of the box, but I like them even better that way. If they seem TOO soft, toss them into the oven for a few minutes longer. No matter what, you’ll still probably finish the whole batch in one sitting.

Homemade Cheez-It Crackers

Ingredients

  • 1 cup flour
  • 4 tablespoons cold butter, cut into small squares
  • 1 (8-ounce) bag grated extra-sharp 2% Cheddar cheese (preferably orange)
  • 3/4 teaspoon salt
  • 1/4 teaspoon cayenne pepper

Method

Preheat oven to 350 degrees. Combine all ingredients in food processor, and pulse until crumbly. Add cold water, a tablespoon at a time, until dough comes together. Form into ball, wrap in plastic wrap, and chill in the freezer for at least 30 minutes.

Place dough between two pieces of plastic wrap or parchment paper, and roll out to 1/8 inch thickness. Transfer to parchment-lined baking sheet, and, using pizza cutter or sharp knife, cut into 1 inch squares. Sprinkle with kosher salt and bake for 25 minutes. Test for crispiness; crackers may take a few minutes more to finish crisping.

Remove from oven when crisp and just starting to brown. Let cool and serve.

SPONSORED BY

Comments

  1. says

    Whoa. This just blew my mind. I grew up in a cheezits obsessed house (to the point where we couldn’t even say the word “cheezit” because even the dog would get over excited). I’m going to have to make these asap.

    Laura

  2. Y says

    I would love to make this recipe!! Do you guys know if I can just melt the butter and add it and just mix everything together? I do not own a food processer

    • Malcolm says

      I doubt it. As in a biscuit, you are using cold butter so that it will release steam as it bakes, and puff up the cracker. If you use melted butter, I think you are going to end up with a cracker that is too flat and dense.

  3. Susan says

    made these today! So good. I didn’t roll them out quite thin enough though so I had to cook them for a lot longer. Big hit at our house.

    • Malcolm says

      We did, too. You might find that they get a little chewy after being stored for a day or two, also. A quick blast in a 400 degree oven perks them right back up. Glad to hear they worked out!

  4. Jenni says

    Hi. I will definitely be trying these… I loooove Cheese Nips (which is what they are here in Canada – No Cheese-its as far as I’ve seen!)
    Also, I wanted to address to “Y” that if you don’t have a processor, surely you could cut the butter in with pastry blender, 2 knives, or with a hand mixer with the regular attachment! Since you’re not looking for pea-sized bits, the hand mixer would work out just fine. :) (I would imagine)

  5. Bonnie says

    Made these this morning…a little too soft for my taste, so I separated the squares when cool and popped them back in the oven for 10 more minutes. Perfectly crispy!

  6. says

    So this afternoon I tried a “martha stewart” recipe…straight from her magazine…didn’t really turn out. really disappointing because I’ve been looking forward to making this for at least 8 months. I’m SOOOOO excited to try this out because it even LOOKS like a better recipe.
    thanks!!

  7. Anna says

    They are in the oven as I type this. The smell is AMAZING, I can’t wait to try them! Just hope I rolled them thin enough!

  8. Laurel says

    These are so easy and so tasty! I wish I had made even more. They’ll make a great party snack tonight if I can manage not to eat them all first:P Thanks!

  9. zia says

    These are excellent! I also had to stop buying (and making myself ill) with the “cracker that must not be named!”
    To the humans without blenders or food processors – convenience is not a necessity. You can not only use the knives, but can actually even crumble butter into a flour mix with just your very own fingers!! It is easier if you dice the butter with a knife, first.

  10. Margaret Schilling says

    Hi… I have no food processor but you stated to another subscriber to just cut the butter in with two knives. How is that done?

  11. Margaret Schilling says

    Thank you! Duh! LOL I want to try this recipe and will report back when I do. Husband is a cheese, salty, crunchy eater.

  12. Julia says

    Excellent and simple recipe, perfect for snack night. I don’t have a food processor either, so I used the cheese grater to grate the cold butter, then cut all the ingredients together with two knives. What consistency should the dough be when prepping to freeze, just barely sticking together or wetter than that?

  13. Karianne says

    Thanks!! Just came back from USA and literally got hooked on cheez-its.. I know…. it’s strange but it looks like no one ever tried importing them here. So no cheez-its.. some things that are vaguely similar but no cheez-its. I can’t wait to try this, but will do so with good old Dutch cheese. Nomnomnom!

    • Malcolm says

      Thanks, Karianne! Our version can be a little softer…just be sure to roll them out as thinly as you possibly can.

  14. kristin says

    If you can wait (which I cannot), I have heard that they will be crispy the day after you make them. I tried making one batch to eat that day and another to save for the next day… that did not work.

    • Malcolm says

      Thanks for the tip, Kristin. I really think it comes down to how thin you can get the cookies. We’ve had great, crispy results running the dough through a pasta roller.

  15. Erica says

    My 2 year old son is obsessed with cheez-its, and I really am starting to feel guilty about how much he is eating. There is no way they are that good for you…the ones out of the box, I mean. I am going to make this recipe for him, and I hope he loves them just as much! Nothing compares to home made!!! :) Thank you!

    • Malcolm says

      There’s nothing to feel guilty about when you make these from scratch…actually, there’s nothing to feel guilty about, ever! :) Thank you very much for reading, and be sure to let me know how they turn out!

  16. Eileen says

    Mmmmm, just made a double batch of these for my daughter in England, where there are no cheeze-its! They look – and smell – scrumptious. Thanks!

  17. Pseudo says

    I’m also curious about serving size! But I’m not sure how you’d find that out.

    I made these and the cheesy taste was delicious…. however, it was a little too salty and too spicy for my taste. So the next time I make this, I’m going to reduce those amounts.
    I love the idea of making your own Cheez-Its!

  18. Kristina says

    These are soo good! I have made them 3 times now! We haven’t had cayenne pepper (and just forget it at the store) so I’ve substituted garlic powder and chili powder. I didn’t measure but just sprinkled it in. This time we didn’t have and extra sharp cheddar so I used mild cheddar and they taste amazing! Try it with mild cheddar :)

  19. Vicky says

    I’ve started recently CAREFULLY reading the nutrition labels and ingredient lists on many of the foods I buy for my kids. yuck yuck yuck! I feel horrible for some of the things I’ve unknowingly allowed to enter their mouths! Cheeze-its are the one thing I’ve been sad about needing to give up – like you stated, the sodium is through the roof- and you can NEVER eat less than a serving! I’m going to try this recipe out over the weekend! :D

  20. unixrab says

    Small error correction – I think you meant either 2800 MILLIgrams of sodium, or 2.8 grams of sodium. (2800 g of sodium would weigh a little over 6lbs. ;-) Love the blog! Thanks!

  21. Caoimhe says

    I am so happy and so incredibly fat now that I’ve found this recipe. Made it with a mild white cheddar yesterday to reproduce the white cheddar version and they’re all gone. What a delicious nightmare.

  22. says

    No I have never sent an email to this person, so please send the below.

    I would like very much to try your receipt, however, I looked the entire page over to find how to print just the recipe, but there is no way to print just the recipe. I do not want 12 pages of comments as I read them and was very much impressed and do not want to waste paper copying the comments. What is your suggestion for printing only the recipe. I can bring up on my computer, just print, but I still get all pages which I do not want and, I do not have the time to write down the recipe.

    Please advise and I’m hoping you have the answer as I know if I like this recipe I will certainly want more but not all the comments.

    Many thanks and Happy Holidays,
    Kathy

    • Malcolm Bedell says

      Hi Kathy! We are in the process of transferring all of our recipes over to the ZipList system, which will make them easier to print and save. I’ve just made the switch with this recipe, so you should be seeing a “Print” button next to the recipe. Hope this helps!

  23. Sara says

    I made these with my 4 year old daughter today. They are fantastic!!! Thanks for the recipe! I hate giving her processed crackers, these are just what I was looking for. Thank you!!

Trackbacks

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>