Cheddar-Parmesan Crackers

Cheddar Parmesan Crackers

These buttery Cheddar-Parmesan crackers will likely become a mainstay in your repertoire. Not only are they crispy, rich, and well, addictive, but they can be partially made up to a month in advance. Once the dough is formed, it can be frozen and simply “sliced to order” as you need it. Just be sure to freeze it in small portions so that you don’t have to defrost it all at once. Although these Cheddar-Parmesan crackers are great plain, you can draw on the age-old “apples and Cheddar” theme by topping them with a dollop of apple-butter.–Laura Werlin

LC Channeling Cheetos Note

Let’s just call a spade a spade, shall we? Though these simple Cheddar-Parmesan crackers are all sorts of suave and sophisticated, they also have something of a cheesy crunch that, to us, channels a little Cheetos mojo (minus the creepy orange finger fuzz). We’re not criticizing. Just saying…

Cheddar-Parmesan Crackers

  • Quick Glance
  • (3)
  • 25 M
  • 2 H, 40 M
  • Makes 36 crackers
5/5 - 3 reviews
Print RecipeBuy the The All American Cheese and Wine Book cookbook

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Ingredients

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Directions

In the bowl of a food processor, place all the ingredients except the butter and water. Pulse 5 times. Add the butter and pulse again until the butter pieces are the size of BB’s. Add the water, 1 tablespoon at a time, and pulse just until the dough holds together. If the dough is still crumbly, add more water, 1 teaspoon at a time, until it reaches the right consistency.

Turn the dough out onto a large piece of wax or parchment paper. Roll the dough into a log 9 or 10 inches long and square off the ends. Wrap well and refrigerate for at least 2 hours and up to 2 days. (You can freeze the dough for up to 1 month. You may want to cut the log in half or in thirds prior to freezing if you think you’ll want to defrost a small amount at a time.)

Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.

Cut the log into 1/4-inch-thick slices. Arrange the slices about 1 inch apart on a baking sheet. Bake for 8 to 10 minutes, or until the crackers are a light golden color. Turn the crackers and bake for 3 to 5 more minutes, until they are golden around the edges.

Cool the crackers on a wire rack. Serve at room temperature.

Print RecipeBuy the The All American Cheese and Wine Book cookbook

Want it? Click it.

    Recipe Testers Reviews

    These buttery little crackers are delicious and really easy to make. Who knew that making your own crackers could be so easy and taste so good? You basically dump all the ingredients into a food processor and then bring it together with butter and water like pie dough. No rolling or fussing with the dough- just form it into a log, and then it’s simply a slice-and-bake process. So easy! These crackers have a crispness around the edges as well as a bit of a chewy texture in the middle from the Parmesan. They’re tangy from the Cheddar, salty from the Parmesan and spicy from the cayenne. It’s an addictive snack that would be a great addition to any party.

    These crackers came together so easily. I shredded the cheeses and mixed the dough using my food processor. Be sure to use the best-quality cheeses you can, because they really are the star of the show. I often make the Parmesan-thyme crackers from Ina Garten’s “Back to Basics” cookbook. The flavor in her crackers is more intense, but I find the dough a little more difficult to work with than this cracker dough. The hint of heat gives them a nice bite, and these are wonderful with a glass of wine.

    These crackers are addictive little flavor-bombs. The dough is an absolute cinch to mix together in the food processor, and is easy to form into logs.

    One caveat: After removing the log from the freezer, I had to let it thaw for about 15 minutes before I could slice the dough into crackers. Also, the crackers are definitely best eaten the day they are made.

    These crackers are easy to make and have a wonderful spicy and cheesy flavor. They’re hard to walk away from—I had to put them away so I wouldn’t keep eating them. They’re great alone, and as an hors d’oeuvre topped with prosciutto.

    This dough came together beautifully. I found that using wax paper to roll it into a log was helpful. Putting parchment paper down on the cookie sheet might also be a good idea for next time because there was a little sticking. The crackers’ flavor is cheesy, with a little kick from the cayenne.

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