Crispy Cheeto Cheese Crackers (Printable)

Crunchy crackers with cheddar and spicy Cheetos, baked to golden perfection for snack time.

# What you'll need:

→ Cheese Mixture

01 - 1.5 cups finely crushed Cheetos (about 2 cups whole)
02 - 1 cup finely grated sharp cheddar cheese
03 - 2 tablespoons 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 all-purpose flour
08 - 1/4 teaspoon baking powder
09 - 2 to 3 tablespoons cold water

# Method:

01 - Preheat oven to 350°F. Line a baking sheet with parchment paper.
02 - Mix crushed Cheetos, grated cheddar, softened butter, garlic powder, smoked paprika, and cayenne pepper if using in a large bowl until thoroughly combined.
03 - Whisk together flour and baking powder in a separate bowl.
04 - Add the flour mixture to the cheese mixture and stir until a coarse dough forms.
05 - Gradually add cold water, one tablespoon at a time, mixing until the dough just comes together and is firm but not sticky.
06 - Roll dough between two sheets of parchment paper to a thickness of about 1/4 inch (6 mm).
07 - Cut dough into 1-inch (2.5 cm) squares or use a small cookie cutter. Arrange crackers on the prepared baking sheet with slight spacing.
08 - Bake for 13 to 15 minutes until golden and crisp.
09 - Transfer crackers to a wire rack and cool completely before serving.

# Expert Advice:

01 -
  • They taste legitimately gourmet despite using a snack you probably have in your pantry already.
  • The whole process takes barely half an hour, and you'll look like you spent hours in the kitchen.
  • Unlike store-bought crackers, these have a satisfying snap that makes people keep reaching for more.
02 -
  • Do not skip the cold water addition step—dump it all in at once and you'll end up with a greasy, sticky mess that fights you at every step.
  • The oven temperature matters more than you think; 375°F will brown them too fast, leaving the inside underbaked, while 325°F takes forever and creates a tough, dense cracker.
  • Stop rolling when you reach 1/4-inch thickness; the dough will tell you when it's right because it'll stop fighting back and move smoothly under your pin.
03 -
  • Use a bench scraper instead of a knife for cutting your dough squares; it's faster, cleaner, and creates sharper edges that bake crisper.
  • If your kitchen runs warm, chill your dough between rolling and cutting—five minutes in the fridge makes it significantly easier to handle and leads to crisper crackers.
Return