Crispy Cheeto Cheese Crackers (Printer-friendly)

Cheesy and crunchy homemade crackers made with crushed Cheetos and sharp cheddar. An easy, bold-flavored snack ready in 30 minutes.

# What You'll Need:

→ Cheese Mixture

01 - 1 1/2 cups (60 g) Cheetos, finely crushed (about 2 cups whole)
02 - 1 cup (115 g) sharp cheddar cheese, finely grated
03 - 2 tablespoons (30 g) unsalted butter, softened
04 - 1/4 teaspoon garlic powder
05 - 1/4 teaspoon smoked paprika
06 - Pinch of cayenne pepper (optional)

→ Dough

07 - 1/2 cup (60 g) all-purpose flour
08 - 1/4 teaspoon baking powder
09 - 2-3 tablespoons (30-45 ml) cold water

# Steps:

01 - Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
02 - In a large bowl, combine the crushed Cheetos, grated cheddar, softened butter, garlic powder, smoked paprika, and cayenne (if using). Mix until well combined.
03 - In a separate bowl, whisk together the flour and baking powder.
04 - Add the flour mixture to the cheese mixture. Stir until a coarse dough forms.
05 - Gradually add cold water, 1 tablespoon at a time, mixing until the dough just comes together (it should be firm but not sticky).
06 - Roll the dough to 1/4-inch (6 mm) thickness between two sheets of parchment paper.
07 - Cut into 1-inch (2.5 cm) squares or use a small cookie cutter for shapes. Transfer to the prepared baking sheet, spacing slightly apart.
08 - Bake for 13-15 minutes, or until golden and crisp. Cool completely on a wire rack before serving.

# Expert Advice:

01 -
  • They taste like the best parts of childhood and grown-up cheese boards collided in the oven.
  • You can make a full batch in half an hour with ingredients you probably already have.
  • Every single person who tries one asks for the recipe, guaranteed.
02 -
  • Don't add too much water or the dough will be sticky and the crackers will turn out tough instead of crisp.
  • Let them cool completely before you judge the texture, they firm up dramatically once they hit room temperature.
  • If they're not crunchy enough after cooling, pop them back in the oven for another two minutes.
03 -
  • Grate your own cheese instead of using pre-shredded, it melts better and the crackers hold together more evenly.
  • Crush the Cheetos in a sealed bag with a rolling pin for less mess and more control over the texture.
  • If the dough cracks when you roll it, let it rest for five minutes, it'll relax and become easier to work with.
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