Recipe by 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."
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unsalted butter at room temperature
lightly packed shredded sharp Cheddar cheese
lightly packed freshly shredded Parmesan cheese
cayenne pepper, or to taste
cold water, or as needed
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.
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!
Very good recipe, they are addictive! I used my food processor instead of using the fork method a lot faster and more even mixing.
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 .
My whole family enjoyed these. I used extra sharp cheese, which gave them a tang that I didn't really enjoy. A pastry blender made integrating the flour into the cheese mixture much easier!
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!
* Percent Daily Values are based on a 2,000 calorie diet.
Chef John's Cheesy Crackers
Serving Size: 1/36 of a recipe
Servings Per Recipe: 36
Amount Per Serving
Calories from Fat: 15
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