Recipe by Domestic Chef
"A light, crunchy, and savory snack cracker that has a bit of a kick. Easy recipe with minimal ingredients. Add 4 tablespoons sesame seeds to batter before kneading for a tasty option. Also a fun recipe for kids to help with."
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1 1/2 teaspoons
red pepper flakes
Cheddar cheese, grated and room temperature
unsalted butter, melted
crispy rice cereal (such as Rice Krispies®)
I did not really know what to expect and decided to make these. I must confess that since my three year old was going to eat some, I originally omitted the pepper flakes; that dulled the flavor. Once I added some flakes to mine, I can say that the spiciness really helped. I also dusted some of them with smoked paprika: wow! I will definitely make these again since I pretty much ate half the batch by myself.
These needed to be rolled out-they came out with a crumbly cookie texture and extra baking would not crisp them up. I suggest using a rolling pin and making these almost paper thin to get the right "cracker" consistency.
This recipe was excellent! I used 2 cups of cheerios instead of rice crispies, and 3/4 cup of olive oil in place of butter, and these were so fantastic, I loved them! Thank you :)
Just tried this recipe last night and am really pleased with the results. I substituted cayenne pepper (1/4 teaspoon) for the red pepper flakes and added chopped fresh rosemary for a little extra taste. They turned out to be very tasty. I can't wait to try it with different cheeses (Swiss or Gruyere) and maybe other herbs. Very versatile! I've been disappointed with the results of similar recipes but this one is a real keeper! Thanks for the recipe, Domestic Chef.
WARNING! avoid this recipe at all costs if you are on a diet. I challenge anyone to just eat one :) Thank you! I will be making this often and feeding crackers to all my skinny friends.
YAY!!! These taste just like Cheez-Its, only better and I can control what goes into them. They are light and crispy and cheesy little crisps of awesomeness! We all like them, even the dogs, which I found out when I accidentally slid some onto the floor. I used a Sil-Pat to bake them on, and (as usual) it worked beautifully! Thanks Domestic Chef- I will be making these on the regular :)
So yummy! I tried this recipe to replace a similar recipe that I used to make, but honestly these little cheese crackers are much better! Instead of red pepper flakes, I used cayenne pepper (1/4 tsp. plus a couple of extra shakes) to get the flavor I was looking for. I was surprised what a difference the rice krispies made -- they lighten up the crackers and give them a nice crunch while still letting the cheesy flavor come through. Be sure to cool them on paper towels when they come out of the oven to absorb the excess fat. This recipe also makes a lot which is good because once you taste them, you're going to want more!
Everyone loved this recipe. I used Imperial cold pack old cheese. Comes in a red and black round cardbord box in dairy section. It has a very strong cheddar flavour. Better than regular old cheddar. Will mix easily by hand if room temperature.. Next time will make double recipe as I ate half before I could pack up for gifts. Taste great with wine !
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/150 of a recipe
Servings Per Recipe: 150
Amount Per Serving
Calories from Fat: 20
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