Homemade Cheeze-Its: Sharp, Crunchy, Addictive (Send Help)

The red box has nothing on this.

These homemade cheese crackers are exactly what you want: crunchy, salty, intensely cheesy, and impossible to stop eating. Four ingredients. One bowl. No food processor required. Bake a batch and watch them disappear before the next commercial break.

Ingredients

Makes about 80 crackers.

• 8 oz sharp cheddar cheese, finely shredded (2 cups)
• 1 cup all-purpose flour
• 4 tablespoons cold butter, cubed
• ½ teaspoon salt
• ¼ teaspoon smoked paprika (optional, but do it)
• 2-3 tablespoons ice water

Step-by-Step Instructions

Step 1: Make the Dough

1. In a bowl, mix flour, salt, and paprika.
2. Add shredded cheese and cold butter. Use your fingers to pinch it all together until it looks like coarse crumbs.
3. Add ice water 1 tablespoon at a time until dough forms a ball.
4. Flatten into a disk, wrap, and chill for 30 minutes.

Step 2: Roll & Cut

1. Preheat oven to 375°F (190°C). Line two baking sheets with parchment.
2. Roll dough very thin (⅛ inch) between two sheets of parchment paper.
3. Cut into 1-inch squares. Use a toothpick or skewer to poke a hole in the center of each.

Step 3: Bake

1. Arrange crackers on baking sheets, spaced slightly apart.
2. Sprinkle with a little extra salt.
3. Bake for 12-15 minutes until edges are golden brown and crispy.
4. Cool completely on the pan (they crisp up as they cool).

Summary

Prep Time: 15 minutes | Chill Time: 30 minutes | Bake Time: 15 minutes

Yield: 80 crackers | Difficulty: Easy

Storage Notes

Store in an airtight container at room temperature for up to 2 weeks. They stay crunchy! No refrigeration needed. To keep them crisp, throw in a piece of bread or a silica packet (like a pro).