Homemade Cheddar Cheese Crackers

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Looking for a delicious snack to satisfy your cravings? Look no further than homemade cheddar cheese crackers! These crispy, cheesy treats will surely become a new favorite in your household. Not only do they taste amazing, but they're also surprisingly easy to make with just a few simple ingredients.

Whether you're looking for an afternoon snack or a party appetizer, these homemade crackers are the perfect choice. So grab your favorite cheese and get ready to impress your friends and family with this tasty recipe!

• A block of hard cheese works the best Skip the pre-shredded cheeses that are coated with starch which changes the consistency of the dough.
• Sharp yellow cheddar cheese is always delicious; you can also use mild or white cheddar cheese.
• Other tasty cheeses to use: Monterey Jack, Pepper Jack, Gouda, Havarti, Swiss, Cojtia or Parmesan.
• When I can find Cotswold cheese, I will use that. It's one of my favorite cheeses and adds the best flavor to these crackers. Look at Trader Joe's.

Cotswold Cheese originated in England and is a semi-hard cow's milk cheese similar to cheddar cheese with chives. This delicious golden-yellow cheese has a hearty taste that is creamy and buttery with the extra savory flavor of chives.

• What could be better than snacking on homemade crackers made with your favorite cheese?
• These crackers can be gluten-free by using rice flour, or you can use all-purpose flour.
• You may think making crackers from scratch is a lot of work, but I am here to tell you it is easy to do. Simply mix the dough, roll out the dough and cut the dough into rounds, and bake.
• You do not need store-bought crackers anymore when you can make your own.
• The quick and easy recipe makes about 35 to 50 crackers, depending on how you cut them. Have fun with the shapes; I'm making mine round today, but making square or diamond shapes would be great too.
• The great thing about making your own crackers is you can customize them any way you want.

This recipe takes just 6-ingredients for an easy-to-prepare recipe

Cheese - Use a block of cheese that crumbles easily or one that can be cut into small cubes.

Rice flour - use white rice flour for a gluten-free cracker, or use all-purpose flour. I've used both for this recipe.

Herbs - I like rosemary and chives but feel free to add the herbs you like, or you can leave them out. The Cotswold cheese contains chives, but I still add more chives when I use that cheese.

Sea Salt - I like using very fine sea salt on top of the crackers, or you can use coarse salt.

Step 1. Crumble the Cotswold cheese into small pieces for easier processing. Or, if using another cheese, cut it into very small cubes.

Step 2. Add all the ingredients except the water to the bowl of a food processor, and, with short pulses, pulse until the ingredients are coarsely combined.

When working with melted marshmallows lightly grease a spoon or spatula so the sticky marshmallow won't stick to the spoon or even your hands.

Step 3. Add one tablespoon of cold water at a time to the food processor and process in short bursts until the dough becomes soft and holds together. You may not need the full amount of water.

Step 4. Turn the dough out onto plastic wrap. Wrap the dough and chill for at least 30 minutes.

Step 5. Once the dough is chilled, turn it onto a lightly floured work surface and then roll it to ⅛" thickness. Using a 2" cutter, cut the dough into rounds.

Step 6. Place the dough rounds on a baking sheet lined with parchment paper or a Silpat. Lightly sprinkle with additional sea salt and bake at 400 degrees F. for 13-15 minutes, until the crackers are golden brown.

This recipe makes about 35 crackers, perfect to set out with appetizers, or have as a snack. And, these crackers are perfect with a good creamy soup.

Check out the golden brown edges on these crackers...they are so good!

Thinner is better to ensure a crispy cracker

You can make any shape of crackers, squares, circles, diamonds, or hexagons. Just keep the shapes uniform so they all bake the same.

Bake the crackers thoroughly, cool them completely, and store them in an airtight container. If it is humid, bake the crackers per the recipe, then turn the oven off, open the door and let them cool in the oven.

More than likely, the crackers were not rolled thin enough, baked completely, or cooled completely.

Make sure the unbaked crackers are not touching each other on the baking sheets. This allows the edges to bake properly.

Yes, wrap the dough in plastic wrap, then in foil or place in an airtight freezer bag for up to three months.

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" Age is something that doesn't matter unless you are a cheese"

Luis Bunuel

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First Published: January 1, 2014. Last Updated: April 27, 2023.

Thank you for stopping by the One Hot Oven blog. Please leave a comment to say hello or tell me what you are baking; I always love hearing from fellow bakers. Have any questions or want to chat about the recipe? Please visit my about page for information, and I’ll be happy to help!

From learning to cook on a farm in Indiana to culinary school in California, my passion for food is never-ending. Turning on my oven to bake something for friends and family is my happy place, and I am glad to be here at One Hot Oven sharing sweet and savory family-friendly recipes for your cooking and baking inspiration.