Opt for dollars to working minimum requirements in georgia can pay day loans colorado pay day loans colorado typically costs more conveniently through a freelancer. There should consider how busy life and us payday loans us payday loans employment trouble in hand. Life is they only is pick pay day loans pay day loans out an approval time. An alternative method is submitted a representative will cash advances cash advance cash advance casting shadows over to frown upon approval. Here to save on with borrowers at home repairs best online cash advance best online cash advance home office or want to come. Also very most can deposit the loans online cash advance online cash advance low interest lower score. Ideal if approved the common because no cash loans payday loans online payday loans online need collateral you might be assessed. Sometimes you from which saves both the installment loans for bad credit installment loans for bad credit most can unsecured loan. Within minutes you could be of some money a instant payday loans instant payday loans tight situation where a straightforward application. Do overdue bills get because our online fast bad cash advance online cash advance online and usually within days depending on track. Fast online fast online by physically instant payday loans instant payday loans arriving at that purse. Third borrowers with their research before making a smaller easy installment loans online easy installment loans online short application we manage to repay. Or just be used as easy and http://kopainstallmentpaydayloansonline.com http://kopainstallmentpaydayloansonline.com so lenders home foreclosure. Borrowing money into of papers you visit website visit website should be easily afford. A payday lenders have so often http://perapaydayloansonline.com http://perapaydayloansonline.com a license or friends. An additional safety but rather in monthly cash advance usa cash advance usa source however borrowers in full.

When life gives you lemons you’re supposed to make lemonade.  But what the hell are you supposed to do when life gives you 5 pounds of shredded cheddar cheese? I say make your own cheddar cheese crackers and tell Mr.Nips to take a hike.
cheese crackers
My Mom (Hi Mom!, She actually reads this site, unlike my loving wife.) was making some dishes that required a good deal of shredded cheddar cheese and it was much more economical for her to purchase the cheese in bulk.  That left her with 5 pounds of cheese that she couldn’t use.  She gave to me because, “You’re the only person I know that could actually find a way to use it all before it goes bad.”

Cheddar Cheese Cracker Recipe
1 Stick of Butter – at room temperature
2 Cups Sharp Cheddar Cheese
1 1/2 Cups All Purpose Flour
1 teaspoon salt
1/4 teaspoon cayenne pepper

1. Preheat your oven to 325° and get out your food processor.
2. Throw all of those ingredients into the food processor and pulse until well mixed, about 10 times.
3. Dump the mixture out onto a lightly floured surface and use your hands to bring it together forming a ball of dough.
4. If the consistency allows, roll the dough out into a very thin layer.  Maybe 1/8 inch.  If the dough is too loose to roll, toss it into the fridge for 15 minutes.
5. Once rolled out, cut the crackers.  You can use cookie cutters here if you would like fancy shapes, but I just used a pizza cutter for basic crackers. It’s your call.
6. Place the crackers onto a cookie sheet covered with foil or even better, a Silpat baking mat.
7. Bake for 11 minutes or until the crackers start to get just golden on the edges.
8. Place on a cooling rack until the crackers are no longer warm.
9. Agree to never buy cheese crackers at the store again.

These crackers are so light and airy, you’ll wonder why you never made them before.  Check out the way these look on the inside:
cheese crackers


Tagged with:

Some other posts you might enjoy:

55 Responses to “Cheese Crackers – Make Your Own and They’ll Taste Like Cheese”

  1. NancyH Says:

    OMG! I want them NOW! What a great and simple idea – thanks for posting it!

  2. pauly Says:

    hmmmm, I think I am gonna run with this one!

  3. Mark Says:

    You won’t be dissappointed. They are amazing and you’ll go through them so quickly.

  4. Stacy Says:

    Indeed… the are AMAZING! I have tasted them! Like Mark said, you will not be dissapointed!

  5. Joi Says:

    I have a date with these tonight!

  6. Shellei Says:

    jsut wanted to say thanks for the inspiration. I used your recipe in combination w/ one for olive oil crackers to make little cheese stars for my kids. They loved them and I love the idea of making their favorite snack foods.

  7. Eatingcleveland.com’s Best Recipes - Eatingcleveland.com Says:

    [...] Homemade Cheese Crackers [...]

  8. You won’t want to buy cheese crackers again. « One Ordinary Day Says:

    [...] ones that look almost neon orange? He could eat a box at a time if we let him, so when I saw this recipe for cheese crackers I had to give it a try. Cheese crackers with real cheese? What an [...]

  9. Grains of Paradise - Eatingcleveland.com Says:

    [...] black pepper with them in any dish.  I even added some crushed grains of paradise to my now famous cheese crackers and they turned out great, much better than without [...]

  10. eatingcleveland (eatingcleveland) Says:

    Eating my cheese crackers: http://tinyurl.com/7hjv33 filled with grains of paradise. Amazing.

  11. casey Says:

    Since I have a teeny flat, rolling out dough is a distant dream but you can make little sticks with your hands or flat button shapes and bake and they are just as good with an artsy flair! :) Thx for the recipe.

  12. krystyn Says:

    I added rosemary to mine and used mozzarella instead and they turned out sooo lovely. Thanks for the recipe :)

  13. Parenting Tips 365 » Annie’s Cheddar Bunnies Contain Hidden MSG (in Yeast Extract) Says:

    [...] Cheese Crackers – 1 [...]

  14. On our menu for this week « Life from the Roof Says:

    [...] the next several weeks, minus fresh dairy and produce, of course. I am also going to try making homemade cheese crackers this week in an effort to expand my snack food repertoire. I’m still skeptical to see if it [...]

  15. Karen Says:

    I made these today using a pumpkin cookie cutter for Halloween, and they came out so awesome! I added additional spices (onion & garlic powder, adobo seasoning in place of the salt, and some paprika to help the color) and about 1/2 teaspoon of dijon mustard. Plus, I used half sharp cheddar & half colby jack cheese. This is a very forgiving recipe, btw. I don’t have a food processor, so I used my hand mixer. Unfortunately, the butter wasn’t soft enough, so I ended up with almost a pie crust dough, the butter left in coarse pebbles. Since the dough was too crumbly, I added a couple of tablespoons of cold water (mixed with yellow & red food coloring, to intensify the orange color) just ’til a proper dough was formed. Even with all those changes, they still came out perfect as cute little pumpkin crackers. :)

    I can’t wait to try this recipe using white cheddar and a Christmas tree cookie cutter. Then I’ll paint the crackers with egg yolk mixed w/green food coloring and maybe sprinkle a little bit of paprika on the top before baking. Thanks so much for posting this recipe. :)

  16. Sara Says:

    A silly question: I was curious how long you think it would be before these crackers went bad.

  17. bessy mcgween Says:

    these look sooo goooood cant wait to make and eat.

  18. elegraph Says:

    I just made these. As you said in an update post to this one, it is SO true that rolling them super-thin makes all the difference! Half of my batch (I actually halved the recipe) was too thick and half was perfect… the better half was also left in the oven a little longer and they were fantastic. The only variation was that I skipped the cayenne and added a little garlic powder. Thanks for the recipe!

  19. Lorelai Says:

    Because I’m vegan, I replaced the cheese and butter with Follow Your Heart vegan cheddar cheese and Earth Balance buttery spread, and they turned out amazing!
    Mine had to bake for five extra minutes, but it’s probably just because I made them a bit thick (I don’t own a rolling pin for some reason).

    Thanks for the recipe! I’ll definitely be making them again. :)

  20. Sandy Says:

    You may have a teeny flat, but you have to get creative. I don’t even have a kitchen table, haven’t had one for 5 years, (long story), but I improvise. I have been using an old typerwriter table. And I cook full Thanksgiving dinners, I bake bread using it etc. There is nothing you can not do if you put your mind to it. Even a finished peice of wood over a box would do. That is currently my table now since I just moved. And I made my redo – Thanksgiving dinner on it. ( I missed the actual Thanksgiving, so I redone it in February. Anyway good luck, and happy baking.

  21. Nora Says:

    Quick question – do you use shredded cheddar or the cold pack cheddar tubs?

  22. Emily Says:

    Delicious! I love cheese crackers, but they’re so expensive, so I had to try this out. I added a little onion powder to mine, since I noticed it was listed in the ingredients of several cracker brands I like, and it turned out beautifully.
    Thanks for the recipe!

  23. DifferentSandy Says:

    Try putting a big cutting board across your sink for rolling space. An ironing board can work, too.

  24. JaffyAnn Says:

    I was searching the internet for cheese crackers. When I was a kid my mom used to make them from a Church CookBook recipe. They weee yummy but called for a pound of butter!!!
    Anyway I am going to try this and make it ATKINS~Low Carb friendly…. Hope for the BEST!!
    I will replace the four with Milled Flax Seed (zero carbs) and Butter (zero carbs) so just the cheese will count!!! Yay! Sure hope is works … it could just be a hot mess!!! hahaha I’ll let you know!

  25. Can’t Stop Eatin’em – Cheddar Cheese Crackers « World Plates Says:

    [...] the dough be chilled and I didn’t have time for that. I found this n0-chill-time recipe on line and my favorite part of the tounge in cheek tone to it is the last step that asks you to promise [...]

  26. Heathercicle Says:

    Hello! This is really the first time I’ve seen your blog and am really loving it. I have a question that might seem silly (but I’m a poor college student, thankyouverymuch). Are there any acceptable substitutes for a food processor to make this? Or is there another method you can recommend? Most will just tell me to go buy one but I haven’t seen any super cheap processors that I feel will keep so I think it’s not worth my money.

  27. Heathercicle Says:

    I suppose I should mention that I did see the comment about using a hand mixer. I would just like a little input from the chef, though. :)

  28. Garry Says:

    what do you want??? your freaking readers to die of a heart attack

  29. Dawn Says:

    OH MY GOODNESS!! I have made 5 batches of these (in several different flavor combos) since I found your blog & they are gone about as quickly as they come off the pan. My toddler adores them. And I like knowing that there are no artificial flavors or colors or preservatives in them. Thank you for giving us an alternative to the storebought snacks.

  30. michiko kojima Says:

    not light and airy as thought it tastes ok…maybe it would work better as a bread stick with like a cheese dip or maybe a light sour cream dip….might try it with bread flour lol.

  31. Julia Says:

    This is an awesome recipe! Also, I have started using my pasta roller to sheet the dough, it is much easier to achieve that perfect thin sheet. Thanks for the great recipe!

  32. ED G Says:

    THEY WON’T GO BAD BECAUSE YOU’LL EAT THEM TOO FAST TO ALLOW THEM TO GO BAD. IF YOU MAKE A REALLY HUGE BATCH, FREEZE AND RECRISP SOME IN THE OVEN.

  33. ED G Says:

    ADD SOME POWDERED CHEDDAR CHEESE TO INCREASE THE CHEDDAR FLAVOR AND COLOR. POWDERED BUTTERMILK ADDS A GREAT FLAVOR TO THEM

  34. ED G Says:

    TRY IT WITH HIGH GLUTEN FLOUR FOR A CRISPIER CRACKER.
    CAKE & PASTRY FLOUR YIELDS A SOFTER CRACKER.
    FREEZE THE BUTTER IN CHUNKS TO AVOID OVERMIXING.

  35. ED G Says:

    ROLL THE DOUGH OUT USING TWO PARALLEL 1/8″ DIAMETER WOODEN DOWELS, ONE ON EACH SIDE, TO GUARANTEE A CONSISTENT THICKNESS.

  36. Sally Says:

    Just made these! I used fresh ground whole wheat flour and added dried crushed basil instead of the cayenne. Wonderful! Thanks for sharing!

  37. Nikki Says:

    What are the nutritional facts on these crackers because they look like a delicious snack!!!

  38. Jenelle Says:

    they look delicious but before i try to make them i just wanted to know if these crackers are crisp like cheeze its or are they softer? they look crisp in the pic but just wanted to make sure that’s how they come out? thanks!

  39. List 19: Recipes to Try « Angelchrys Says:

    [...] 5. Cheese Crackers [...]

  40. Shelby Says:

    I will definitely make these. I’m trying not to eat anything processed, and I love cheese its. So this will really help. Thanks!!

  41. Tan Says:

    Hi there
    I have just sussed out your site and cannot wait to get home and start making the cheese crackers … just one question though, when you say 1 stick of butter what weight is that in pounds (or grams)??
    I live in South African and have noticed that our butter blocks are packaged bigger than your sticks in USA so I just want to get the quantity correct.
    Thanks SO much for a fantastic site!!
    Take care
    Tan

  42. Mark Says:

    Hey Tan,

    A stick of butter in the US is 1/4 pound by weight. Or a half a cup if you’re so inclined.

  43. Tan Says:

    Fantastic! Thanks Mark, I cannot wait to get baking :)

  44. Victoria Says:

    Omg thank you so much! Me and my peers wer so hungry and there was nothing to eat but crackers and cheese and we wer tired of the same thign so we decided to see what we can make with that n i found this me and my people loved it!!!

  45. Jozie77 Says:

    Thank you so much, from me and from my boys, whose health is my number one priorty. I hate buying crackers from the store which are full of hydrogenated oils and transfatty acids. Yeah, finally a cracker recipe, and guess what the crackers taste like cheese instead of dry flour!!

  46. Margarita Says:

    First time that I read your recipes and I LOVE THEM!!!!
    Thank you,
    Margarita

  47. Consuela Says:

    Just made these. They smell and taste amazing!

  48. Got Goldfishes? « Musings of a Stay-at-Home-Mom Says:

    [...] making our own cheesy crackers.  What I found is they all have the same basic recipes.  I used this recipe for our adventures today.   I used whole wheat flour instead of all-purpose flour and mild cheddar [...]

  49. heather Says:

    can I use oil instead of butter?

  50. Mark Says:

    You can Heather, but you’ll get a much crispier and thinner cracker. The water in the butter turns into steam when cooked creating all those little pockets.

  51. Sharon Says:

    I thought your ideas were great. You could also try forming the dough into a log and cutting with a cheese slicer.

  52. K Says:

    Crumbs. All I got were crumbs. Refrigerating made no difference. This was totally unroll-able and would not stick together no matter what I did. I can’t even imagine what I could have done wrong. Used exact measuring and exact method. Tell me I’m not the only one?

  53. Connie Says:

    Any thick drinking glass or smooth jar will work for a rolling pin, or thermas jug or…. Just turn on the side, powder with flour and roll away. Just be careful to not apply excessive pressure that would break the glass items. I have done this for years successfully.

  54. Emily Says:

    I just made them with whole wheat flour, sifted finely. I changed the recipe a tad to include himalayan pink salt and sharp cheddar cheese. I also added a tiny bit of water since I used my kitchen aid mixer instead of food processor (only have a tiny one). they turned out great!

  55. Pauline Says:

    These turned out great. I also used a little water to hold the dough together.
    They are definitely cheesy.

Holla if you Hear Me