These healthy homemade cheez its are super easy to make, with only 3 ingredients! My kids LOVE when I make a batch (or two) of these yummy cheese crackers. Can be made gluten-free and keto too!
I have a handful of recipes that I know are home runs…Mini Chocolate Chip Scones and Our Favorite Easy Beans and Rice and Fudgy Paleo Brownies, to name a few.
I can tell because the table is silent, except for the quick breaths snuck in between each bite.
These homemade cheez its are one of those recipes. I made a whole batch – roughly 275 crackers – and the kids ate every single one of them as a snack. And it wasn’t even snack time yet!
My goal wasn’t necessarily to make a recipe that everyone liked so much that there wouldn’t be anything left.
I mean, that’s a good thing and I’m definitely not complaining, but that wasn’t my intent.
HOMEMADE CHEEZ-ITS
My goal was to re-create the infamous cheese crackers we all know and love.
What I think I created though, was a batch of crackers that were…
- Super easy to make
- Crazy delicious
- Addicting
- Super crunchy
- A bit salty with a lot of cheese
- Even better than the box!
My kids LOVE these homemade cheez-its and I’m not sorry that they ate them all. But I am a little sorry that I didn’t make more so I could have some too!
HOMEMADE CHEEZ IT INGREDIENTS
Aside from being homemade and WAY healthier than their store-bought look-alike, these homemade cheez its are super easy to make. You need just three basic ingredients, plus your choice of spices:
CHEESE
Obviously, you can’t have cheez its without real cheese! The most common flavor we know is cheddar.
- Using yellow cheddar will give you that orange color that looks just like the crackers from the box.
- Using white cheddar will yield a slightly more muted yellow cracker that was camouflaged in my bamboo bowl.
- Extra sharp cheddar cheese will give a more pronounced cheese flavor and that’s what I recommend. However, medium and mild cheddar will work.
You can also mix and match different cheeses to come up with a cracker that you love. Parmesan and Asiago? Maybe with some rosemary too?
No matter which type of cheese you use, please shred your own. The anti-caking additives in shredded cheese make it so it doesn’t melt as nicely, and we want nice creamy, melty cheese in our crackers. You can also do this in your food processor if you’re using it for this recipe.
FLOUR
I’ve tested this recipe with both white whole wheat and all purpose flour. The all-purpose flour version tastes more like the store-bought crackers (as it should), but my kids liked the white whole wheat just as well.
You could go traditional whole wheat too, using hard red wheat, and you’ll be fine. The only thing that might change is the color of the cracker (it will be a bit darker since the flour is darker) and I’d add a pinch extra of salt, but that’s it!
If you’re gluten-free, I’m willing to bet that an all-purpose GF blend would work. If you’re keto, use almond flour!
BUTTER
Butter is what gives these little bites of awesomeness the fluffiness when you bite into them. Yes, they’re crunchy. But they’re not rock hard like a water cracker, know what I mean?
The fat in the butter makes them soft and helps them to rise just a bit so you’re not eating cheese-flavored flour wafers.
While I’m not an expert in the keto diet, substituting 1 egg + 1 oz cream cheese for the butter should work!
SPICES
I don’t know if I call spices an actual ingredient because they aren’t required for the recipe. Still, I like to give ‘spices’ their own section because you have a lot of options here.
I kept the recipe super classic, using just salt, garlic powder, and onion powder. You can definitely get creative here and make some awesome flavor combinations…
- Cayenne + Black Pepper
- Parmesan + Garlic Herb
- Rosemary + Black Pepper
- Lemon + Thyme
Psst…did you know that many salts contain MICROPLASTICS? It’s a sneaky toxin that may be in your everyday salt, and thus your everyday food (um, gross). I love Ava Jane’s Kitchen because their salt is FREE of microplastics, and it tastes delicious! (PLUS, you can get your own free 8 oz bag of salt on this page! – Just pay shipping.)
HOW TO MAKE HOMEMADE CHEEZ ITS
Step 1: Combine shredded cheese, butter, salt, onion powder, and garlic powder in a food processor, if available. Otherwise, combine ingredients in a large bowl.
Step 2: Add flour and again pulse until the mixture resembles breadcrumbs.
Step 3: Add 2 Tbsp of water and pulse (or mix using your hands) until the mixture resembles dough. This took a couple of minutes in my food processor, and a little bit longer using my hands. Add the remaining tablespoon of water if the dough is too dry.
Step 4: Divide the dough, cover, and put in the fridge for 1-2 hours.
Step 5: Preheat the oven to 350F.
Step 6: Roll out the dough and cut it into squares or sliced pieces (see more on rolling out homemade cheez its below).
Step 7: Bake for 15-17 minutes. Crackers are done when they are a light to medium golden brown.
TWO WAYS TO ROLL OUT HOMEMADE CHEESE CRACKERS
Depending on how much time you have, you can make these the super simple way, or the “oh my goodness they look just like cheez its” way.
I did the “oh my goodness they look just like cheez its” way because I thought they’d look better for pictures, but if I’m making these at home and the only people who are going to see them are my kids as they inhale them hand over fist, I’d go the super simple route.
SUPER SIMPLE
- After adding water to the dough, separate into 4-6 pieces and roll each into a long log. (The diameter of the log is up to you, but that will be how big the cracker is.)
- Chill the logs in the fridge for at least an hour, preferably two.
- Slice the log into pieces about ⅛” to ¼” thick. Place the pieces onto a cookie sheet lined with parchment paper or a Silpat mat (here are the mats I use) and bake according to the recipe.
OH MY GOODNESS THEY LOOK JUST LIKE CHEEZ ITS
- After adding water to the dough, separate into 3 pieces. Cover and refrigerate for an hour.
- Working with one piece at a time, flour your surface and roll dough to ⅛” to ¼” thick.
- Place a wooden ruler on one edge of the dough and use a sharp knife or pizza cutter to cut the down along the other side of the ruler. Repeat this process with the ruler until you have a set of cuts (horizontal or vertical) going down the entire batch of dough.
- Turn the dough 90 degrees and repeat the process with the ruler. This will create squares that are roughly 1” square.
- Using a skewer or large toothpick or some other small round object, poke holes in the center of each cracker.
- Bake as directed and then repeat with the remaining dough.
HOMEMADE CHEEZITS TIPS
No matter how you roll out the dough, I have tips to help you make the most excellent homemade cheezits:
DON’T OVERCROWD THE PAN.
Homemade cheez its will puff up and expand slightly as they bake. In order to get crispy crackers, there needs to be some space between them on the baking sheet. Dividing the dough into thirds upfront makes it easier to put each ⅓ batch of dough on its own cookie sheet.
WATCH THE TIMER.
These need to bake for 15 to 17 minutes. The first time I made these I baked them for 17 minutes to get them crispy. The second time they were crispy in just 15 minutes.
The type of flour you use and how far apart the crackers are (including whether or not you’re using a Silpat mat, parchment paper, and whether your oven runs hot) are all factors when you bake.
Set the timer for 15 minutes and check it when it beeps. The crackers should look light to a medium golden brown. You can cook them longer, one minute at a time if necessary. They will crisp up as they cool.
CRISP UP SOFT CRACKERS.
If by some chance your crackers don’t crisp up when they cool, simply put them back on the cookie sheet with plenty of space between the crackers. Bake them at 350F for another 3-5 minutes – WATCHING THE TIMER – until they’re a smidgen darker.
STORE IN THE FRIDGE.
These crackers won’t last long at room temperature thanks to the cheese and butter, so you’re better off storing them in the fridge. Place them in an airtight container for the best freshness.
MAKE A DOUBLE BATCH!
These homemade cheez its will disappear quickly, so I recommend making a double batch whenever possible. Store baked crackers in the freezer for a super-fast addition to school lunch!
USE A FOOD PROCESSOR, IF POSSIBLE.
I just bought this food processor and it made making these cheese crackers WAY easier. You can still make them using an old school cheese grater too though. I did this the first time, and it wasn’t hard, it just took longer.
HOMEMADE LUNCH BOX IDEAS
Every year as the kids go back to school, I like to make a new recipe for lunches.
I figure that if I make the teeniest of baby steps – just 2-3 new recipes each year – I’ll have a solid collection of healthy recipes for my kids that LOOK just like what the other kids are eating, except they’re made without processed junk and additives.
- Breakfasts: homemade granola (strawberry chocolate chip // cinnamon coconut oil // cranberry orange ) // banana nut muffins with crumb topping // the best breakfast sandwich
- Lunches: homemade spaghetti-o’s (here’s a meatball recipe to go with it) // homemade Lunchables // homemade hot pockets // DIY lunch meat // homemade white bread // homemade freezer strawberry jam // homemade chicken nuggets // homemade pizza bagel bites
- Sides: chewy peanut butter chocolate chip granola bars // homemade soft pretzels // dried apples
- Snacks/Dessert: homemade gummies // homemade fruit roll-up // sweet & salty energy bites // black bean brownies
As you can see, my baby step of just 2-3 recipes a year has really added up!!
HOMEMADE CHEESE CRACKER FAQS
Can you make gluten-free cheez its?
Yes! Use your favorite 1-to-1 gluten free all-purpose flour for this recipe to make gluten-free cheez its.
Can you make keto cheez-its?
Yes! Use almond flour instead of wheat flour for keto cheez-its. And while I’m not an expert in the keto diet, substituting 1 egg + 1 oz cream cheese for the butter should work!
Are cheez-its just baked cheese?
Not quite! These homemade cheez its have a short ingredients list – just cheese, flour, butter, and spices – but it’s a bit more than just cheese.
Why is there a hole in cheez-its?
The hole is there to help them crisp up, letting steam escape while they’re baking. You don’t have to put a hole in your homemade cheez-its, but you can if you want to.
MORE EASY CRACKER AND SNACK RECIPES
- Easy Rosemary Parmesan Crisps
- Sourdough Crackers
- Easy Homemade Cracker Recipe
- 25+ Real Food Snacks Ready in 5 Minutes or Less
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Homemade Cheez Its
These healthy homemade cheez its are super easy to make, with only 3 ingredients! My kids LOVE when I make a batch (or two) of these yummy cheese crackers. Can be made gluten-free and keto too!
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 275 1x
- Category: Snacks
- Method: Oven
- Cuisine: American
Ingredients
- 8 oz cheddar cheese, shredded (I used sharp cheddar)
- 4 Tbsp butter, cold
- 1 cup flour (I used whole wheat)
- ½ tsp salt
- ⅛ tsp onion powder
- ⅛ tsp garlic powder
- 2–3 Tbsp water
Instructions
- Combine shredded cheese, butter, salt, onion powder, and garlic powder in a food processor, if available. Otherwise, combine ingredients in a large bowl.
- Add flour and again pulse until the mixture resembles breadcrumbs.
- Add 2 Tbsp of water and pulse (or mix using your hands) until the mixture resembles dough. This took a couple of minutes in my food processor, and a little bit longer using my hands. Add the remaining tablespoon of water if the dough is too dry.
- Divide the dough into thirds (or roll into logs), cover, and put in the fridge for 1-2 hours.
- Preheat the oven to 350F.
- Either roll out the dough and cut it into squares or slice pieces from the logs and place them on a cookie sheet lined with parchment paper or a Silpat mat.
- Bake for 15-17 minutes. Crackers are done when they are a light to medium golden brown.
Notes
- Homemade cheez its will puff up and expand slightly as they bake. In order to get crispy crackers, there needs to be some space between them on the baking sheet. Dividing the dough into thirds upfront makes it easier to put each ⅓ batch of dough on its own cookie sheet.
- If by some chance your crackers don’t crisp up when they cool, simply put them back on the cookie sheet with plenty of space between the crackers. Bake them at 350F for another 3-5 minutes – WATCHING THE TIMER – until they’re a smidgen darker.
- These crackers won’t last long at room temperature thanks to the cheese and butter, so you’re better off storing them in the fridge. Place them in an airtight container for the best freshness.
Keywords: homemade cheez its
Britt
The recipe turned out pretty well. Has a nice sharp cheddar taste. I didn’t quite roll them out consistently thin enough, so the thinnest ones turned out the best and crispiest. I can only say that they would benefit from a bit more salt — like a coarse salt sprinkled over the top. Will make again!
★★★★
Tiffany
I’m glad you liked them Britt!
Dee
These are amazing! I’m having trouble rolling out the dough (my log attempts were a fiasco). Do you have any recommendations for how to roll out the dough without it getting sticky?
Tiffany
Give parchment paper a try – it’s worked for me in the past!
Mary
Wondering what would happen if I omit the chill. I want to make these with my students and don’t have extra time. Anyone try it?
Jennifer G
My GUESS would be that they would not bake up/crisp up as well. The chill will help the dough slice up better and slows down the melt of the butter in the dough which effects the final texture. But overall it’s probably worth a try to teach the students that healthy can taste good!
Matt
Has anyone tried making these and replacing the onion powder with paprika?
★★★★★
Kimberly
Tiffany,
Thank you for this wonderful recipe. I did make one small adjustment. I noticed on the ingredient list on the Cheez-it box they had paprika, so I added 1/8 tsp. paprika also. They are delicious!
★★★★★
Tiffany
I bet they were delicious Kimberly! I’m so glad you liked them!
Heather
Just a thought, I’d use a pizza cutter rather than a knife – so quick! I use one any time I have to cut strips or squares, even eyeballing the size it turns out pretty good. I haven’t made these crackers yet but I’m looking forward to trying them!
Tiffany
Not a bad idea Heather! We don’t have a traditional pizza cutter because it rips the cheese (we have this monster: http://amzn.to/1S6pKmu). Let us know if it works out!
Melissa
Did you guys know that the government allows alot of crap in foods and companies to put on labels organic or fda approved or whatever and it can be false. Also organic does not mean much other then high price to farmers and consumers and they all still use antibiotics. Also if you call the company’s which I have called Dutch farms, they don’t even know where the milk comes from let alone horomone free like they advertise on the milk, but not on cheese. YES horomones they add to feed and antibiotics and shots DO AFFECT KIDS AND EVEN ADULTS. EXPLAINS WHY ALOT OF KIDS ARE STARTING PUBERTY AT 7 THESE DAYS!! TERRIBLY SCARY!! anyways, it’s best to shred all your own cheese the best you can buy then it is to buy it pretty shredded cuz they add anti caking crap to it that who knows what that crap really is.. anyways. I’m going to try these.
Hannah
I’ve never had a cheeze-it, so I was totally unprepared for the taste of these. They were AMAZING. They puffed up and crisped perfectly, the flavours were divine, and they almost melted in the mouth.
My only regret is not making a double batch. 🙂
I used half old cheddar and half sharp, something I wasn’t sure about, but it worked beautifully.
Would most definitely make again.
★★★★★
Heather
Yay! I’m glad you liked them!
Pediatrician Mom
God bless you! What a great blog and I just love that you acknowledge Christ in your bio. Seriously. What an encouragement. I also find your recipes to be very clearly written. I appreciate this and I look forward to improving my and my family’s diet. To God be the glory.
Tiffany
♥
Kathy DeFrancisco
I made these with GF flour and they turned out amazing. The next time I make I will change two things….1./ roll the dough out thinner and 2. I would use kosher salt to sprinkle on top before baking. But they were super easy and tasty!! Thanks for the recipe.
★★★★★
Tiffany
You’re very welcome Kathy!!
Danielle
Has anyone found a way to sneak a vegetable into these without compromising flavor/texture too much? Any suggestions on what veggies to try if I feel adventurous? Thinking along the lines of squashes, maybe.
Tiffany
Hmmm… if you go with veggies, they’ll need to be low in water content and cooked before hand. Perhaps a sweet potato or carrot puree or pumpkin could work. I’d also start on the low end, adding just a few tablespoons per batch and adjusting the flour as needed!
M
I would bake the cracker and crumble as a topping on vegetables or vegetable casseroles
JStom
Dehydrated vegetables of any sort will work fantastic. Just adjust flour accordingly to not be too dry.
Tomato would send me over the moon! 💖
HeidiHO
I’m trying to use sourdough when I bake. Has anyone added a nit. Or anything you would suggest?
Hannah
This is more of a pastry than a bread. It wouldn’t really work I don’t think.
Jessica
What do you mean by 8 oz shredded cheese? Is this something I need to weigh or do you mean 1 cup?
Tiffany
Hi Jessica! That would be 8 oz cheddar, shredded. Not one cup, as weight and volume are different!
Azurelite Deb
Thanks for the quick feedback, Tiffany!
What sort of thought process did you go through before choosing the food processor you chose?
Any articles you can refer me to?
Is the 8 cup enough (most of the time)?
FYI, My Cuisinart is over 30 years old; when we downsized, I gave it to our daughter. It’s a 12 cup, and at times I did max it out. So that’s why I want to make sure the 8 cup would be large enough for us now.
I want to make more nut butters, granola bars, etc now and the blender just isn’t cutting it (literally)! So I’m thinking another food processor is in my future!
Tiffany
You’re welcome! My thought process on the food processor was pretty simple – it needed to work. My SIL is crunchy and she has one that she loves… she’s feeding a family of 5, eats the same way we do and she’s almost always in the kitchen. I figure if it worked for her, it would work for us!
The 8 cup is enough most of the time. I can process an entire head of cabbage before it’s full, and I’m good with that. I also didn’t want anything gargantuan, which is what deterred me from using the MagiMix more often than I did. Plus it’s SUPER light, which makes me want to use it even more, lol. I haven’t figured out how to shred carrots yet, and I haven’t made much beyond prep work and these crackers, but I’m betting it would do great!
Azurelite Deb
I see that you’ve just purchased a food processor. What happened to the MagicMixer?
Tiffany
Good morning! We sold that when we left California. I loved it, but it was quite heavy and large and we didn’t use it nearly often enough to warrant taking it across the country. I JUST bought a new food processor, but sat on the decision for a long time since we’ve been getting along fine without one. However, we’ve been eating A TON more veggies at meals since completing the Whole30 and I was finding myself spending a good hour each night just prepping. The food processor has cut that time down dramatically and I’ve already used it more in the past month that I did all the years I owned the Magimix!
Jennifer G
I’m guessing I’m not alone – but I hardly ever use my food processor bc I never know which blade to use and just don’t have the time to do the wrong blade and mess up a recipe. And I don’t know ANY recipes that specify which blade when they recommend using a food processor. SO that’s my two cents for recipe writers – maybe include the blade recommended as a note at the end of the recipe? FWIW, I have a Bosch mixer WITH the food processor that can be bought separately to use with it.
LOVE your webpage and have used MANY of your recipes. REALLY looking forward to making these!
Tiffany
I appreciate the suggestion Jennifer, and I’ll do that going forward. I think it’s one of those things as a home chef that we just do, reaching for what we need, forgetting about the “teaching” aspect of sharing recipes. 🙂 I hope you enjoy these crackers!!
Crystal Puderbaugh
I know you said to keep them in the fridge, but wondering about packing them in a snack bag that could be out for a 2 to 3 hours. Would they be ok?? Thanks! Can’t wait to try these.
Tiffany
Oh yes, they’ll be fine for a few hours for sure. Keeping them in the fridge just keeps them longer for a few days. 🙂
laura karen
LOVE THEESE!!! So good for family game night! we all loved them.
★★★★★
Tiffany
I’m so glad you liked these, Laura!
Angela
I don’t see where to add a comment so I’ll write it right here. Would it be possible to use parmesan or a mexican cheese blend instead of cheddar? Based on your best guess, which would be best? I don’t really feel like going to the store to buy cheddar right now. Anyways, these crackers look delicious and I can’t wait to try it out for myself!
Kyare - Team Crumbs
Well you found the comment section! I would use fresh parmesan, it will taste a bit different but it should still be good.
Leigh Wetzel
If I do the super simple method, do I still need to make a while in the center?
Tiffany
Nope – you can skip that step!
Katie
Crazy easy to mix the dough with the food processor, chill, and work with. Excellent, clear instructions. We used sharp cheddar and the standard recipe. I also used a chilled metal rolling pin which probably made rolling out a lot easier.
I will say, however, we weren’t impressed at all with them in the first couple hours. The flavor grew as they sat and the next day is when they tasted like actual Cheez Its and they disappeared. Very good! We rolled them fairly thin and they still puffed up quite a bit, we’re going even thinner next time!
I would very respectfully disagree about storing these in the fridge. First , the butter and cheese are baked, the moisture has been removed and they not going bad over a couple days in an airtight container. (By this same logic, you should refrigerate chocolate chip cookies or shortbread.) Secondly, keeping it in the fridge will likely change the texture toward the soft side. Airtight container in the cupboard is probably your best storage option.
★★★★★
Kyare - Team Crumbs
Katie, I am happy to hear that you and your family ended up enjoying this recipe!
Sara
Step 3, I think you meant to type “too dry”. Can’t wait to have th time to make these, my kids LOVE cheez’its!
Tiffany
Oops! I did – thank you for pointing that out to me Sara!
Jennifer Osborne
OMG These are one of my downfalls for real food eating. Thank you Thank you.
I wonder f you could use your past machine to roll out the dough faster and more evenly…
Tiffany
I don’t have a pasta machine Jennifer, but if you have one and know how to use it, I’d give it a shot!
Charlotte
The recipe above talks about what kind of flour to use but there is no flour in the actual recipe.
Tiffany
Sorry about that Charlotte – it’s fixed!
RoS
I don’t see where to post a comment so I will gripe here. They keep sticking to my parchment paper:(
Very sad. Any tips on what to use besides parchmentr paper?
Tiffany
Are they sticking after they’re baked? If so, my guess is that they’re not done cooking. Or perhaps you’re using wax paper and not parchment?
Hkistler
Maybe try adding a bit more flour? It could be the cheese thats stickinh
Ladon Shiver
How about coming out with a cheesy Pizzat flavor how about pizza flavored Cheez-Its
Elaine
Can you use almond flour
Karen @ Team Crumbs
Hi Elaine,
We haven’t tested almond flour, but you can certainly try it. When replacing almond flour for other flours, it’s usually equal parts. Let us know how it comes out!