Make some Homemade Cheez-Its with the perfect crunchy texture. Exploding with cheesy flavor, these easy snacks are fun, tasty and irresistable.
You can’t go wrong with some Homemade Cheez-Its. Perfectly crunchy and exploding with cheese flavor, these are always a hit in our house.
These are so easy to make and taste just like the real deal, in fact, they taste even better! They’re also flavored with the perfect amount of spices that really send these cheesy snacks out of the park.
Anytime I make some homemade Cheez-Its, my family starts lining up waiting to get their hands on them. They are a fun appetizer to put out for guests as well.
One of our families favorite boxed crackers, we really enjoy being able to recreate these at home. Now you can too with this easy recipe, and one you will not regret making.
If you are a lover of cheese, crackers and just want a tasty treat around the house that you can snack on anytime you want, you need to make my Homemade Cheez-Its!
Some of our other favorite snack recipes we have on our site include: Homemade Soft Pretzels, Sweet and Spicy Roasted Nuts and Air Fryer Ranch Chex Mix.
WHY THIS RECIPE WORKS:
- You get a TON of crackers from this recipe.
- Cheesy and flavorful.
- Great snack for kids and adults alike!
INGREDIENTS NEEDED (FULL RECIPE AT BOTTOM):
Sharp cheddar cheese
All-purpose flour
Unsalted butter
Fine sea salt
Garlic powder
Onion powder
Paprika
Cayenne
Ice water
HOW TO MAKE HOMEMADE CHEEZ-ITZ, STEP BY STEP:
- Shred the cheese with a hand grater or a food processor with the attachment.
- Add the shredded cheese, flour, butter, salt, garlic powder, onion powder, paprika, and cayenne into a food processor.
- Pulse the mixture until it starts to resemble coarse crumbs.
- Continue pulsing while adding the ice water until the mixture is moist and looks like a dough.
- Place the mixture into a large bowl.
- Knead it together using your hands until it shapes into a smooth ball, then cover with plastic wrap and place it in the refrigerator for 1 hour.
- Preheat the oven to 375 degrees F. Line larger baking sheets with parchment paper, set aside.
- Cut the dough in half and place it on a lightly floured surface, keep the other half in the refrigerator covered.
- Roll the dough out to ⅛-inch thick or thinner if you can/want.
- Using a pastry cutter or pizza cutter, cut the dough into 1-inch squares. Keep the edges for later use and place back in the refrigerator.
- With a toothpick, make a hole into the center of each square. Place the squares not touching on a prepared baking sheet.
- Bake for 14-15 minutes until they are puffed up, look dry on top, and are lightly brown around the edges. Let crackers cool to room temperature on the baking sheet.
- While the first batch is baking, repeat the process of rolling, cutting and poking your hole in the center and bake.
- Lastly, take the remaining edge dough and roll out to form your last squares and bake.
- Let cool and enjoy!
ARE THESE SPICY?
Nope, these cheesy snacks are not spicy. Don’t let the list of spices scare you from trying this recipe.
You’ll just get a nice kick of flavor, nothing too spicy or that makes it too hot to handle.
CAN I USE ANOTHER TYPE OF CHEESE?
Absolutely, Cheez-Its come in many different flavors so why not try some other cheese options. I recommend trying out some white cheddar, Pepper Jack, or Gruyere cheese.
CAN I ADD ANY OTHER SPICES?
Feel free to switch up the spices, try some chipotle powder or smoked paprika for a smokey flavor to your Cheez-Its. You can really season these to your liking, but we find that the original spices really keep true to the original version.
HOW TO STORE:
To store your Homemade Cheez-Its, place in an airtight container where they will keep for up to a week at room temperature.
They can also be frozen, place in a freezer-safe container and they will keep for up to 3 months. Defrost overnight on the countertop.
TIPS AND TRICKS:
- You can use other kinds of cheese, see my other ideas above.
- These go great on top of your favorite soups!
- This recipe can easily be doubled to make more.
- Poking the hole is essential so they puff up slightly, but not too much.
- Trade out the spices with some of my other suggestions listed above.
- Make sure to use block cheese and not packaged.
Did you grow up snacking on some Cheez-Its? Then you need to make this Homemade Cheez-Its recipe so you can have some on hand at all times.
If you like this recipe you might also like:
If you’ve tried this HOMEMADE CHEEZ-ITS or any other recipe on my site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK and INSTAGRAM to see more amazing recipes and what shenanigans I’m getting into!
Homemade Cheez Itz
Ingredients
- 8 ounces block sharp cheddar cheese
- 1 cup all-purpose flour
- 4 tablespoons unsalted butter cut into cubes
- ½ teaspoon fine sea salt
- ⅛ teaspoon garlic powder
- ⅛ teaspoon onion powder
- ⅛ teaspoon paprika
- Small pinch of cayenne
- 2 tablespoons ice water
Instructions
- Shred the cheese with a hand grater or a food processor with the attachment.
- Add the shredded cheese, flour, butter, salt, garlic powder, onion powder, paprika, and cayenne into a food processor.
- Pulse the mixture until it starts to resemble coarse crumbs.
- Continue pulsing while adding the ice water until the mixture is moist and looks like a dough.
- Place the mixture into a large bowl.
- Knead it together using your hands until it shapes into a smooth ball, then cover with plastic wrap and place it in the refrigerator for 1 hour.
- Preheat the oven to 375 degrees F. Line larger baking sheets with parchment paper, set aside.
- Cut the dough in half and place it on a lightly floured surface, keep the other half in the refrigerator covered.
- Roll the dough out to ⅛-inch thick or thinner if you can/want.
- Using a pastry cutter or pizza cutter, cut the dough into 1-inch squares. Keep the edges for later use and place back in the refrigerator.
- With a toothpick, make a hole into the center of each square. Place the squares not touching on a prepared baking sheet.
- Bake for 14-15 minutes until they are puffed up, look dry on top, and are lightly brown around the edges. Let crackers cool to room temperature on the baking sheet.
- While the first batch is baking, repeat the process of rolling, cutting and poking your hole in the center and bake.
- Lastly, take the remaining edge dough and roll out to form your last squares and bake.
- Let cool and enjoy!
Notes
- You can use other kinds of cheese, see my other ideas above.
- These go great on top of your favorite soups!
- This recipe can easily be doubled to make more.
- Poking the hole is essential so they puff up slightly, but not too much.
- Trade out the spices with some of my other suggestions listed above.
- Make sure to use block cheese and not packaged.
Nutrition
Tornadough Alli is not a nutritionist or dietitian, and any nutritional information shared is an estimate. If calorie count and nutritional value is important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and values can vary depending on which brands were used.
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