Why You’ll Love Homemade Cheez‑Its Recipe
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Requires only five simple ingredients
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Fun and easy to make — perfect for baking with kids
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Amazingly close in taste and texture to real Cheez-Its
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No preservatives or artificial flavors
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Customizable with seasonings and cheese types
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Great make-ahead snack for busy weeks
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Perfect for parties or game-day spreads
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Crisp, flaky texture and rich cheesy flavor
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Budget-friendly alternative to store-bought snacks
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Satisfies salty, crunchy cravings in a wholesome way
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
shredded sharp cheddar cheese
all-purpose flour
salt
unsalted butter, cubed
cold whole milk
Directions
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Preheat oven to 325°F (165°C) and line two baking sheets with parchment paper.
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In a food processor, pulse shredded cheddar, flour, and salt until combined.
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Add the cubed cold butter and pulse again until the mixture resembles coarse crumbs.
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Pour in the cold milk and pulse until the dough begins to come together and holds when pressed.
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Transfer the dough to a floured surface and roll it out very thin — thinner than ⅛ inch for best crispiness.
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Cut the dough into 1-inch squares using a sharp knife or pizza cutter.
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Use the end of a skewer or toothpick to poke a hole in the center of each square to resemble classic Cheez-Its.
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Place the squares on the prepared baking sheets, slightly spaced apart, and sprinkle lightly with extra salt.
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Bake for 17–20 minutes, or until the bottoms are golden brown and the crackers are crisp.
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Allow to cool completely before serving or storing.
Servings and timing
Yield: Approximately 150–200 crackers
Prep time: 5 minutes
Cook time: 17–20 minutes
Total time: About 25 minutes
Variations
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Extra sharp cheddar: Use for a bolder, tangier flavor.
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White cheddar version: Swap yellow cheddar for white for a subtle flavor change.
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Spiced Cheez-Its: Add ½ teaspoon garlic powder, onion powder, paprika, or cayenne to the dough.
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Herb twist: Mix in dried thyme, rosemary, or Italian seasoning for an herby finish.
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Cheesy blend: Combine two cheeses like cheddar and parmesan for extra depth.
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Gluten-free version: Use a 1:1 gluten-free flour blend (results may vary slightly in texture).
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Vegan adaptation: Use plant-based cheese and butter alternatives.
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Mini crackers: Cut into ½-inch squares for bite-sized snacking.
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Stuffed crackers: Add a tiny dab of cream cheese between two thin squares and seal before baking.
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Sweet & salty: Lightly dust baked crackers with a mix of powdered sugar and sea salt for a sweet-savory combo.
Storage/Reheating
Store cooled crackers in an airtight container at room temperature for up to 1 week.
If they lose crispiness, reheat in a 300°F (150°C) oven for 5–8 minutes to restore their crunch.
Avoid refrigerating, as moisture can make them soggy.
For longer storage, freeze unbaked dough and thaw before rolling and baking.
FAQs
How long do homemade Cheez-Its last?
They stay fresh and crispy for up to a week when stored in an airtight container at room temperature.
Can I use pre-shredded cheese?
Yes, but freshly shredded cheese melts more evenly and gives a better texture.
What’s the best cheese to use?
Sharp or extra-sharp cheddar provides the most authentic and flavorful results.
Can I make them gluten-free?
You can try using a 1:1 gluten-free flour blend, though the texture may be slightly different.
Why are my crackers soft?
They may be too thick or underbaked. Roll the dough very thin and bake until golden and crisp.
Do I need a food processor?
It’s the easiest method, but you can mix the dough by hand with a pastry cutter or fork.
Can I add other flavors?
Yes, you can add spices like garlic powder, onion powder, or smoked paprika to the dough.
Can I freeze the dough?
Yes, shape it into a disc, wrap tightly, and freeze for up to 1 month. Thaw slightly before rolling.
How do I cut them evenly?
Use a ruler and pizza cutter or fluted pastry wheel for even, uniform squares.
Can I make them dairy-free?
With dairy-free cheese and butter substitutes, yes — though texture and flavor will differ.
Conclusion
Homemade Cheez-Its are an incredibly satisfying snack that offers bold cheesy flavor and addicting crunch with minimal effort. Whether you’re baking for a crowd or prepping snacks for the week, these crackers deliver everything you love about the original — but fresher, tastier, and fully customizable right from your kitchen.
Homemade Cheez‑Its
These homemade vegan Cheez-Its are crispy, cheesy, and made with wholesome ingredients. A plant-based twist on the classic snack, they’re perfect for munching anytime!
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: About 90 crackers
- Category: Snack
- Method: Baking
- Cuisine: American
- Diet: Vegan
Ingredients
- 1 cup all-purpose flour
- 1/2 cup nutritional yeast
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp turmeric (for color)
- 1/2 tsp salt
- 1/4 cup vegan butter (cold and cubed)
- 2 tbsp olive oil
- 3–4 tbsp cold water
Instructions
- Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
- In a food processor, pulse together flour, nutritional yeast, garlic powder, onion powder, turmeric, and salt until combined.
- Add vegan butter and olive oil and pulse until the mixture resembles coarse crumbs.
- Add cold water, 1 tablespoon at a time, and pulse until a dough forms.
- Turn dough out onto a floured surface and roll into a thin sheet (about 1/16-inch thick).
- Use a pizza cutter or knife to cut into 1-inch squares. Use a skewer or straw to poke a hole in the center of each square.
- Transfer squares to the prepared baking sheet and bake for 13-16 minutes, or until golden brown and crispy.
- Let cool completely before serving or storing.
Notes
- Use turmeric for color, but it can be omitted if preferred.
- Be careful not to overbake or they may become too hard.
- Store in an airtight container at room temperature for up to a week.
- For extra cheesy flavor, increase nutritional yeast slightly.
Nutrition
- Serving Size: 15 crackers
- Calories: 140
- Sugar: 0g
- Sodium: 160mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 0mg
