-
-
My review
Chef John's Cheesy Crackers
59k
Chef John
"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."
Added to shopping list.
Go to shopping list.
Ingredients
1 h 20 m servings 25Original recipe yields 36 servings (3 dozen crackers)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Line a baking sheet with aluminum foil and lightly grease with vegetable oil.
- Place butter into a mixing bowl; add Cheddar cheese, Parmesan cheese, paprika, cayenne pepper, and salt. Mix together with the back of a spatula until thoroughly combined.
- Mix flour into cheese mixture with a fork until crumbly. Sprinkle in cold water, 1 or 2 drops at a time, and mix with spatula until it comes together in a dough that holds its shape when squeezed.
- Transfer dough to a work surface and press into a thick, flattened disk. Wrap in plastic wrap and refrigerate 30 minutes.
- Preheat oven to 375 degrees F (190 degrees C).
- Roll dough out on a floured work surface to about 1/8-inch thick. Use a pizza cutter to cut 1-inch wide strips from the dough. Cut strips crosswise into rectangles about 1 1/2-inches long. Use the back of a bamboo skewer to punch 5 small holes into each cracker. Arrange crackers onto prepared baking sheet.
- Bake in the preheated oven until crackers are browned and crisp, about 15 minutes. Let stand about 3 minutes for crackers to cool and release from the foil. Let cool completely before serving.
You might also like
Footnotes
- Cook's Note:
- This is a half recipe. You should double to make enough for a party.
Nutrition Facts
Share
Explore more
Reviews
Read all reviews 86107 Ratings
-
-
-
-
-
Most helpful positive review
12/11/2013
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 tha...
Most helpful critical review
1/25/2014
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...
Most helpful
Most positive
Least positive
Newest
12/11/2013
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 tha...
1/25/2014
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...
12/17/2014
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...
10/27/2013
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 li...
1/27/2014
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! W...
11/27/2013
Very good recipe, they are addictive! I used my food processor instead of using the fork method a lot faster and more even mixing.
11/1/2013
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 ba...
11/10/2013
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...
10/28/2013
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 w...