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
- 24+ Best Hiking Snacks
- 25+ Best Snacks for Road Trips
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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.
Sarah
Can I substitute oil for butter in this recipe?
Karen @ Team Crumbs
Hi Sarah!
Sure, you can. Just remember that it will change the flavor a bit, depending on which oil you use.
Abbey N.
These were super good! My family loved them! My food processor decided to kick the bucket on the day I made these. So I placed the ingredients in the stand mixer, with the whisk attachment. It brought everything together nicely!!
Thanks for the recipe for a family favorite!
Linda
My Daughter made these last night, they are amazing! Much better that the boxed originals!
SJ - Team Crumbs
So glad to hear Linda! Thanks for sharing. 🙂
Kat
Do you have an estimate of the calories count of these? Thanks!
SJ - Team Crumbs
Hi Kat, You are welcome to input the ingredients into a calorie calculator to find the answer. There’s many free ones online. 🙂
Mary
is there a way to store these so they don’t lose their crispiness and become soft?Thanks!
SJ - Team Crumbs
Hi Mary, Be sure to store them in the fridge in an air tight container!
Anna-Maria Colangelo
Definitely double this recipe when making. Delicious! I added poppy seeds and used the cranking pasta machine to roll it out. made it so easy. Thank you so much for sharing this recipe. Not only is it delicious, but it will save us money.
SJ - Team Crumbs
Poppy seeds sounds delicious. What a great idea! 🙂 Thanks for sharing Anna-Maria.
Jon Baldry
I can definitely confirm that this recipe works well with gluten free flour, at least the Doves Farm self raising flour we get in the UK. I’ve just finished my third batch in a week and the only changes I made were to use some home made celery salt instead of regular salt, some grated parmesan as the cheddar we had on hand wasn’t the most flavour full and on the third batch, I added some mixed herbs.
Brittany @ Team Crumbs
Hello Jon!
What great suggestions! Thank you for sharing!
Donna
Pasta cranked is genius. I may buy one just for it. I thought the flavor could use a boost, so next time I’ll be adding some paprika.
The recipe is customizable to suit different tastes which I love
SJ - Team Crumbs
Thank you Donna!
Deniz M.
These are amazing and very savory!
I used kashkaval cheese and hard tulum cheese.
(They are commonly used cheeses in Turkey. 🙂 )
Thanks for the recipe! Love from Turkey.
Kyare - Team Crumbs
So, happy to here you enjoyed these!
Emma
I live abroad and the number one thing I miss about the US is cheez-its. I have made these with both white flour with a mix of cheeses (cheddar and Parmesan) and also with whole wheat and yellow cheddar. Both are excellent. As I do not have a food processor, I used my Kitchen Aid with the paddle attachment and the dough comes out perfectly every time. Thank you so much for this recipe!!!
Kyare - Team Crumbs
Emma, I am delighted to hear that this recipe satisfied your Cheez it cravings!
elaine loizos-hobday
So how almond flour do I use ? Is it the same as it calls in the recipe?
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! Thank you for the question! 🙂
Gg
hi I make keto cheez its . The recipe is simple. 1/2 cup almond flour, 1/2 cup sharp cheddar cheese 2 this butter.
Put flour and cheese in bowl microwave until cheese is melted stir together until mixed well add the butter and mix well . Roll out between two parchment paper sheets until about 1/8 inch thickness , cut into squares and use toothpick to put hole in center. Sprinkle with salt.. Cook in 350 oven for 12 minutes then turn off oven and leave in oven till oven cools. Check frequently as to not burn. My husband is diabetic and misses his cheez its and this satisfies his craving.
Tamy
Hi! can you clarify this part of the keto recipe? maybe a typo?
“cheese 2 this butter”
Graffic Jam
I’ve used this recipe a dozen or so times now and I love it. I’ve made 4-5 flavors (and also gluten free Cheez-Its for a family member who hasn’t gotten to have them in years) and they all turn out perfectly. Surprisingly there’s nothing at all I’d change about the main recipe except noting that bake times seem to vary depending on the cheese I use. Extra sharp cheddar cooks faster than sharp cheddar, etc. Thank you for sharing this recipe, people always get a kick out of me bringing my own Cheez-Its to parties.
Karen @ Team Crumbs
Hi Graffic Jam!
Thanks so much for sharing! We love your varied flavor ideas. Also GF is a great idea too!
DM
These were great! I actually had extra freshly milled hard white wheat flour. I used it and it worked perfectly fine. The reason I went looking for a recipe like this is because, I had a ton of cheese leftover and needed to use it in a creative way.
The kids loved them! Thanks for sharing.
Tiffany
I’m so glad you enjoyed them!
Annabelle
I’m not sure Tiffany, as I unfortunately don’t read print, though I bet there’s a good chance that lactic acid might be in there. As for the cheese, I wonder if cream cheese would work in these, since that kind doesn’t affect my tummy like other cheeses do.
Annabelle
Hey Tiffany!
I’ve recently been trying Cheese-Its, which Mama Jane refers to as “Cheese Nips”, the store-bought version, of course. Even though I don’t eat cheese (I’m not lactose intolerant as some might say, I do have adverse effects on my tummy when I eat cheese, with the exception of cream cheese), these store bought Cheese Its don’t even taste like cheese to me. Instead, they sort of taste like sourdough starter. I guess you could say I think of them as sourdough crackers. I wonder if your homemade version might have that sourdough taste I’m thinking of.
Tiffany
Hi Annabelle! I don’t think mine taste like sourdough. Do the store-bought versions have lactic acid listed as an ingredient? Sometimes that’s added to sourdough breads, and that could be the culprit.
Annabelle
I wonder how I could make crackers that taste like sourdough, without preservatives, additives, or artificial colorings and flavorings?
Stephanie
I would love to make these for my grandson. You said you can mix the ingredients with your hands. Could I use handheld electric beaters?
Tiffany
Hi Stephanie! You can at first, but you’ll need to knead the dough towards the end.
Rachael
What are the serving sizes for these?
Tiffany
A typical serving would be 1/2 – 1 cup, but you’ll likely have a hard time not eating the entire batch!
cage
Hiediho:
2 years later I can help you,
Sourdough discard can be used with crackers. Based off another reliable cracker recipe for sourdough crackers, one cup flour to one cup sourdough starter discard.
Coleen Goree
This is what I was going to try. We don’t have celiac but glutten makes me stiff and sore. I’m so excited to try it.
Sarah
Thanks for this recipe! God bless you for figuring it out for the rest of us mothers that love baking for our families instead of buying store bought full of additives and preservatives foods! Lol. My kids love homemade crackers and these were perfect! We make regular as your recipe above and added Tabasco and cayenne pepper for spicy for my husband and more adventurous kids!
Tiffany
I bet the Tabasco and cayenne crackers are DELISH!! Great flavor idea Sarah!
Mike
How many days will these keep in the fridge?
Tiffany
Cooked, or the raw dough Mike?
Katie
Info for both would be really helpful thanks
Alexa
Do you know if these would work with a vegan cheese and vegan butter? They look amazing!
Tiffany
Hi Alexa! I think the vegan butter would be fine. In my experience, vegan cheese is a bit more oily than cow’s milk cheese, so I’d likely go for flavor instead, maybe going the nutritional yeast route?
Brooke
No need to substitute butter for Keto! We want all the butter. Would need to use almond flour instead of regular though, if that works.