Homemade Cheez-It Crackers

Make your own cheesy and crispy “Cheez-It” crackers at home made with REAL chees

Course Snack

Cuisine American

Prep Time 20

Cook Time 18

Servings

Calories 301kcal

Heat oven to 325ºF (170ºC).
Add the cheese, flour, paprika, turmeric and salt to the bowl of a food processor fitted with the blade attachment or in a blender. Blend until completely combined.
Add the butter and pulse until crumbs form.
Add the milk and pulse again until a crumbly dough forms.
Turn it out onto a clean, lightly floured surface. Divide the dough into 2 equal pieces. Working one half at a time roll out into a thin rectangle about 1/16” (1.5mm) thick.
Cut into 1” (2.5cm) squares using a knife, pizza cutter or the beveled edge of a pastry cutter for the signature fluted edges. Gather and reroll any scraps.
Line two baking sheets with parchment paper or Silpat mats. Use a metal spatula to transfer the crackers to the baking sheets. Use the flat end of a skewer to poke a hole in the middle of each square. Sprinkle with additional salt.
Bake until the crackers are golden brown on the bottom, about 17 to 20 minutes. If the dough is uneven some may be finished before others, so begin checking at 17 minutes and remove any that are golden on the bottom while the rest finish baking.
Let cool completely before serving. Serve, or store in an airtight container for up to 1 week.

Try swapping the Cheddar cheese for 6 ounces (3½ cups or 170g) of freshly grated Parmesan cheese or Pecorino Romano cheese.