Recipe: Easy Cheesy Crackers

Pin It

A few weeks ago we had a lovely little discussion on the blog about organic cheddar bunnies. So after making my feelings clear about those crackers, what better thing to do than offer an alternative? After that discussion a few people sent me a link to  homemade “goldfish” crackers. I tried the recipe (with several modifications) and while the outcomeEasy Cheesy Crackers from 100 Days of Real Food tasted good the process of rolling out the dough took some time and made a huge mess. As a busy mom I am a big fan of shortcuts so the goldfish recipe inspired me to come up with these easy cheesy crackers. Making your own “crackers” from scratch sounds like such a daunting task, but trust me…this recipe is ridiculously easy!

Of course if you make this “easy” version you end up with round crackers as opposed to fun little shapes, but the last time I checked my daughters didn’t discriminate against a circle. They were too busy gobbling up these crackers and asking for more to even think about what shape they were eating. And these are by no means just for kids. There are so many ways to get creative, which would surely impress any adult as well. Before baking experiment with adding some of these spices to the dough: black and red pepper, fresh or dried rosemary, diced olives, or jalapeños. Or instead of mixing in herbs and spices, just top off the baked cheese crackers with something fun like pesto and grape tomatoes (just like we did for our dinner club last year). No matter what you end up doing have fun with it and enjoy!slice and bake cheese crackers from 100 Days of Real Food

4.4 from 32 reviews
Easy Cheesy Crackers
Serves: Makes 2 dozen
  • 1 cup whole-wheat flour
  • 5 tablespoons cold butter, cut into tablespoon size chunks
  • 4 oz. or 1 ½ cups grated cheddar cheese…the sharper the cheese the cheesier the crackers
    (Yep, that’s it…only 3 simple ingredients!)
  1. Preheat oven to 350 degrees F.
  2. Combine all three ingredients in a food processor and blend. The mixture will eventually turn into one big ball chasing itself around the bowl. Be patient because it can take a few minutes.
  3. Roll the ball into a log about 1 ½” in diameter. At this point you could refrigerate the dough until later.
  4. With a sharp knife slice ¼” thick pieces off the log (pictured above) and place each one flat on an ungreased baking sheet. Try to rotate which side you are cutting down on because the top of the log does start to flatten a little. It is like your very own homemade slice and bake!
  5. If you want your crackers to look a little fancy (as pictured above) take a fork and gently mash down the top of each one before baking.
  6. Bake for 8 - 14 minutes or until golden brown. The thicker the crackers the longer it will take.
    These crackers can be stored in the freezer so double the recipe and save some for later!

Entered on Food Renegade’s Fight Back Friday

Posts may contain affiliate links. If you purchase a product through an affiliate link, your cost will be the same but 100 Days of Real Food will automatically receive a small commission. Your support is greatly appreciated and helps us spread our message!

402 comments to Recipe: Easy Cheesy Crackers

  • Summer is upon us. I wanted healthy snacks around for my 11 year old son. I found the easy cheesy cracker recipe. On hand I had bread flour and all purpose flour. (in transition to all natural, unprocessed pantry). I just wanted to give you my attempt results. Dry, chewy, biscuity crackers. Good flavor. Next attempt, all wheat flour, smaller, thinner crackers. Thanks again for this great recipe!! love this website!!

  • Lori Ann

    I know these can be stored for freshness but once they are baked how long can they be stored? Not that I expect them to last long :) but are they ok for a few days in a ziplock on the counter???

  • Alyssa

    I made these with my mom, and they were very crumbly and didn’t work at first. We added a little bit of water, and it was still crumbly, but it was definitely better. After a while, we gave up on the “cookie” idea and rolled it out on a cookie sheet. We then cut them into little squares, so that they resembled Cheese-Its, at least for the most part. After they came out of the oven, they tasted “Meh,” to me, so I suggested we add a little salt. Mom sprinkled some sea salt on the “Cheese-Its’ and they were a whole lot tastier. So, YUM!

  • Jean Carr

    Can I use a regular blender?.

  • Jessica S.

    I just made these “crackers” this morning and they are delicious! I followed the instructions and it turned into a nicely formed squishy ball in the foot processor. I don’t think I cut them thin enough though – they are more of a cookie texture than a cracker texture. I also think I might add some garlic and salt next time. Has anyone tried making this with cream cheese instead of block cheese? I think these would be delicious to make into little danishes with a fruit topping :)

  • […] Cheesy Crackers from  100 Days of Whole Food blog .  This is the first time I have made cheese crackers.  They were eaten up, but I am not sure I […]

  • […] and starting using silicone popsicle molds to make our own smoothie pops. And today I made her Easy Cheesy Crackers. Definitely easy to make, and tasty, too. But I knew my super observant son would know these were […]

  • Christy

    Has anyone tried making peanut butter crackers? my 17 mon old son loves these cheese crackers and now I want to give a peanut butter version a try.

  • Katiebug

    Just wondering how well a cookie press might work to make fun shapes…

Leave a Reply




Rate this recipe (optional):