Crispy Cheeto Cheese Crackers (Print View)

Cheesy, crunchy homemade crackers combining crushed Cheetos and sharp cheddar cheese for an irresistible snack.

# What You'll Need:

→ Cheese Mixture

01 - 1 1/2 cups finely crushed Cheetos (about 2 cups whole)
02 - 1 cup sharp cheddar cheese, finely grated
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 - 2-3 tablespoons cold water

# Step-by-Step Directions:

01 - Preheat oven to 350°F. Line a baking sheet with parchment paper.
02 - In a large bowl, combine crushed Cheetos, grated cheddar, softened butter, garlic powder, smoked paprika, and cayenne if using. Mix until thoroughly blended.
03 - In a separate bowl, whisk together flour and baking powder until evenly distributed.
04 - Add flour mixture to cheese mixture. Stir until coarse dough forms. Gradually add cold water, 1 tablespoon at a time, mixing until dough just comes together and is firm but not sticky.
05 - Roll dough to 1/4-inch thickness between two sheets of parchment paper. Cut into 1-inch squares or use small cookie cutter. Transfer to prepared baking sheet, spacing slightly apart.
06 - Bake for 13-15 minutes until golden and crisp. Cool completely on wire rack before serving.

# Expert Suggestions:

01 -
  • The crushed Cheetos give these crackers that nostalgic flavor but with a more sophisticated homemade texture that makes people wonder what your secret is.
  • Unlike store-bought snacks, you can customize the spice level and cheese intensity to match exactly what your taste buds are craving.
02 -
  • The dough might seem too dry at first, but resist adding extra water too quickly or you'll end up with soft crackers instead of crispy ones.
  • These actually taste better the day after baking, once the flavors have had time to deepen and meld together.
03 -
  • A pizza wheel makes cutting the dough into squares much easier than a knife and won't drag through the cheese.
  • If you find the dough sticking to your parchment paper, chill it in the refrigerator for 10 minutes before attempting to cut and transfer to the baking sheet.
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