The red box has nothing on this.
These homemade cheese crackers are exactly what you want: crunchy, salty, intensely cheesy, and impossible to stop eating. Four ingredients. One bowl. No food processor required. Bake a batch and watch them disappear before the next commercial break.
Step-by-Step Instructions
Make the Dough
In a bowl, mix flour, salt, and paprika.
Add shredded cheese and cold butter. Use your fingers to pinch it all together until it looks like coarse crumbs.
Add ice water 1 tablespoon at a time until dough forms a ball.
Flatten into a disk, wrap, and chill for 30 minutes.
Roll & Cut
Preheat oven to 375°F (190°C). Line two baking sheets with parchment.
Roll dough very thin (⅛ inch) between two sheets of parchment paper.
Cut into 1-inch squares. Use a toothpick or skewer to poke a hole in the center of each.
Bake
Arrange crackers on baking sheets, spaced slightly apart.
Sprinkle with a little extra salt.
Bake for 12-15 minutes until edges are golden brown and crispy.
Cool completely on the pan (they crisp up as they cool).
Summary
Prep Time: 15 minutes | Chill Time: 30 minutes | Bake Time: 15 minutes
Yield: 80 crackers | Difficulty: Easy
Storage Notes
Store in an airtight container at room temperature for up to 2 weeks. They stay crunchy! No refrigeration needed.
- To keep them crisp, throw in a piece of bread or a silica packet (like a pro).
