These crunchy, crispy crackers have a big, bold cheese flavor. They're vastly superior to anything you can get at the store. You can change up the cheeses and the spices. It's really a fun thing to play around with.
We made these tonight and they were awesome!!! It was so simple and also so very easy & fun to do! What I find so ironic is that my 11 yo who doesn t like cheese of any kind to such a degree that we have to clarify NO CHEESE! on his burger when we are out to eat & wants his home made pizza made w/o cheese. (Huh?!!!!!) My other kids loved cheese so much that I could get them to eat just about anything if it had cheese in it or on it! My picky eater LOVED it so much that he s requesting this as his everyday snack at school! It didn t hurt that we made it together tonight either. It was a fun and a very easy recipe to do with kids. The video helped guide us to make sure we were on track. I m looking forward to mixing up the recipe w/ different spices and cheeses as Chef John suggest. This is definitely worth giving this recipe a try!!
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Really not the best recipe for crackers. They feel greasy and shrink an incredible amount in the over. I think the butter is what's wrong with these. Sifting the cheese into the flour till it becomes cornmealish and using something like olive oil instead would allow these to be thinner and more elastic when rolling out. And adding baking powder would give the classic store cheese cracker look and texture. The spice is correct but I would add 1/2 tsp turmeric for color and a little deeper spice level. I will not be making these again.
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We made these tonight and they were awesome!!! It was so simple and also so very easy & fun to do! What I find so ironic is that my 11 yo who doesn t like cheese of any kind to such a degree that we have to clarify NO CHEESE! on his burger when we are out to eat & wants his home made pizza made w/o cheese. (Huh?!!!!!) My other kids loved cheese so much that I could get them to eat just about anything if it had cheese in it or on it! My picky eater LOVED it so much that he s requesting this as his everyday snack at school! It didn t hurt that we made it together tonight either. It was a fun and a very easy recipe to do with kids. The video helped guide us to make sure we were on track. I m looking forward to mixing up the recipe w/ different spices and cheeses as Chef John suggest. This is definitely worth giving this recipe a try!!
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Really not the best recipe for crackers. They feel greasy and shrink an incredible amount in the over. I think the butter is what's wrong with these. Sifting the cheese into the flour till it becomes cornmealish and using something like olive oil instead would allow these to be thinner and more elastic when rolling out. And adding baking powder would give the classic store cheese cracker look and texture. The spice is correct but I would add 1/2 tsp turmeric for color and a little deeper spice level. I will not be making these again.
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Made these today and they are delicious but I learned a few things along the way. 1. Make sure your cheese is a warm as the butter, cold cheese is harder to work with than cold butter. 2. Do not re-roll the scraps, makes them tough and chewy, if you're making these for guests just nibble on the uneven ones. 3. Don't bother wasting your time docking them with a skewer five times just poke them twice with the times of a fork, 4. Use your hands to mix the dough, at least for the last few minutes. 5. They're easier to dock if they stay sitting next to each other before putting them on the baking sheet. 6. Do use foil but just spray it with non-stick spray instead of wiping oil all over it.
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FLAVORFUL! Watching the video prior to making made this recipe so easy to do. I used Cracker Barrel Extra Sharp Cheddar and Kraft Parmesan Cheese as it was what I had on hand. It took a little less than half the 8oz. pkg. of cheddar. The only change I made was to sprinkle with coarse salt before baking. The baking time was perfect and they puffed up nicely. I was surprised that they did not stick to the baking sheet. Such a FLAVORFUL cracker! Thank you Chef John you've done it again!
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Excellent recipe. We made 400 sheet pans of these in two days and could not keep up with the demand. Diners were actually asking if they could buy bags to take home! They raved about them! What an awesome recipe and easy technique Chef John! Only change was we used smoked paprika for a little smoky taste which you know we try to incorporate in most of our menus. Thanks again Chef John! GREAT STUFF.
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These are DELICIOUS! I have actually modified the recipe to make doggy crackers as treats for my dogs. I reduced the amount of cheese and instead of straight water, I mixed a little chicken base/bullion with the water so it was a chicken/cheese flavor. Also, I baked at a lower temperature so they actually got crispy. They cooked too quickly and didn't dry out at 375 for me.
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I loved this recipe ,real cheese taste ,loved the fact that it didn't have a lot of flour in the recipe .I think i may have over cooked mine so check the crackers after 10 mins .I will be adding these to my snack list . Also they taste fantastic with a glass of red wine or 2 at the end of the day .Thanks again .
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I used Tillamook Sharp Cheddar and I can't remember which brand of parmesan I used because I had rewrapped the cheese. The video made very clear how easy this recipe was to make. In fact it was so easy that I think I'll have to make some more tomorrow and cut some of these into little tiny shapes using cookie cutters---like in the shape of fish! These crackers are kind of like that and Cheez-It crackers except you know what in these (like the Chef says in the video). You'll have to try these! Thanks again Chef!
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*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
We made these tonight and they were awesome!!! It was so simple and also so very easy & fun to do! What I find so ironic is that my 11 yo who doesn t like cheese of any kind to such a degree that we have to clarify NO CHEESE! on his burger when we are out to eat & wants his home made pizza made w/o cheese. (Huh?!!!!!) My other kids loved cheese so much that I could get them to eat just about anything if it had cheese in it or on it! My picky eater LOVED it so much that he s requesting this as his everyday snack at school! It didn t hurt that we made it together tonight either. It was a fun and a very easy recipe to do with kids. The video helped guide us to make sure we were on track. I m looking forward to mixing up the recipe w/ different spices and cheeses as Chef John suggest. This is definitely worth giving this recipe a try!!
Really not the best recipe for crackers. They feel greasy and shrink an incredible amount in the over. I think the butter is what's wrong with these. Sifting the cheese into the flour till it becomes cornmealish and using something like olive oil instead would allow these to be thinner and more elastic when rolling out. And adding baking powder would give the classic store cheese cracker look and texture. The spice is correct but I would add 1/2 tsp turmeric for color and a little deeper spice level. I will not be making these again.
Made these today and they are delicious but I learned a few things along the way. 1. Make sure your cheese is a warm as the butter, cold cheese is harder to work with than cold butter. 2. Do not re-roll the scraps, makes them tough and chewy, if you're making these for guests just nibble on the uneven ones. 3. Don't bother wasting your time docking them with a skewer five times just poke them twice with the times of a fork, 4. Use your hands to mix the dough, at least for the last few minutes. 5. They're easier to dock if they stay sitting next to each other before putting them on the baking sheet. 6. Do use foil but just spray it with non-stick spray instead of wiping oil all over it.
FLAVORFUL! Watching the video prior to making made this recipe so easy to do. I used Cracker Barrel Extra Sharp Cheddar and Kraft Parmesan Cheese as it was what I had on hand. It took a little less than half the 8oz. pkg. of cheddar. The only change I made was to sprinkle with coarse salt before baking. The baking time was perfect and they puffed up nicely. I was surprised that they did not stick to the baking sheet. Such a FLAVORFUL cracker! Thank you Chef John you've done it again!
Excellent recipe. We made 400 sheet pans of these in two days and could not keep up with the demand. Diners were actually asking if they could buy bags to take home! They raved about them! What an awesome recipe and easy technique Chef John! Only change was we used smoked paprika for a little smoky taste which you know we try to incorporate in most of our menus. Thanks again Chef John! GREAT STUFF.
These are DELICIOUS! I have actually modified the recipe to make doggy crackers as treats for my dogs. I reduced the amount of cheese and instead of straight water, I mixed a little chicken base/bullion with the water so it was a chicken/cheese flavor. Also, I baked at a lower temperature so they actually got crispy. They cooked too quickly and didn't dry out at 375 for me.
I loved this recipe ,real cheese taste ,loved the fact that it didn't have a lot of flour in the recipe .I think i may have over cooked mine so check the crackers after 10 mins .I will be adding these to my snack list . Also they taste fantastic with a glass of red wine or 2 at the end of the day .Thanks again .
I used Tillamook Sharp Cheddar and I can't remember which brand of parmesan I used because I had rewrapped the cheese. The video made very clear how easy this recipe was to make. In fact it was so easy that I think I'll have to make some more tomorrow and cut some of these into little tiny shapes using cookie cutters---like in the shape of fish! These crackers are kind of like that and Cheez-It crackers except you know what in these (like the Chef says in the video). You'll have to try these! Thanks again Chef!
