Cheese Crackers Recipe - Allrecipes.com
Cheese Crackers Recipe
  • READY IN 45 mins

Cheese Crackers

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 150 crackers Change Servings
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  • PREP

    15 mins
  • COOK

    30 mins
  • READY IN

    45 mins

Directions

  1. Preheat oven to 300 degrees F (150 degrees C).
  2. Combine flour, salt, and red pepper flakes in large bowl; add Cheddar cheese. Toss until cheese is coated. Pour in melted butter; stir until mixture is moist and crumbly. Add rice cereal and knead by hand until dough is well blended.
  3. Roll dough into small 1/2-inch balls; arrange on a baking sheet. Flatten each ball with a fork.
  4. Bake in the preheated oven until light and crispy, about 30 minutes.
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Reviews More Reviews

Most Helpful Positive Review
Mar 25, 2013

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.

 
Most Helpful Critical Review
May 28, 2013

I felt like this was too bland-it was like a very dry, flavorless cookie that was supposed to be savory. I prepared it as close to the recipe as I could. Perhaps I still messed something up.

 
Oct 28, 2012

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 :)

 
Feb 01, 2013

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.

 
May 28, 2013

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.

 
Jan 28, 2013

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 :)

 
Dec 27, 2012

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 !

 
Sep 24, 2013

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!

 

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Nutrition

  • Calories
  • 31 kcal
  • 2%
  • Carbohydrates
  • 1.7 g
  • < 1%
  • Cholesterol
  • 6 mg
  • 2%
  • Fat
  • 2.3 g
  • 3%
  • Fiber
  • 0.1 g
  • < 1%
  • Protein
  • 1 g
  • 2%
  • Sodium
  • 24 mg
  • < 1%

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

 
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