If you're someone who’s always on the lookout for quick savory snacks that actually taste good and check the dietary boxes, these gluten-free cheddar cheese crackers are going to be your new best friend. Think of them as a healthier, homemade version of Cheez-Its, minus the preservatives and mystery ingredients. They’re cheesy, crispy, and addictive in the best way possible. Whether you’re packing them in lunchboxes for homemade toddler snacks or serving them as cheese appetizers easy enough for your next game night, this cheese it cracker recipe has your back.
Gluten-Free Cheddar Cheese Crackers
Prep Time 15 minutes mins
Cook Time 15 minutes mins
Total Time 30 minutes mins
Course Appetizer, Snack
Cuisine American
Servings 60 bite-sized crackers
Food processor Best for getting that buttery dough blended fast. Don’t have one? You can use a pastry cutter or even your fingers to work in the butter.
Rolling Pin Or just a clean wine bottle in a pinch!
Parchment paper Essential for rolling and baking without sticking.
Pizza cutter or sharp knife To cut your crackers into those iconic squares (you know, that diy cheez its look!)
Baking sheet A standard sheet pan will do. If you’ve got one with an air-flow bottom, even better for that perfect crunch.
- 2 cups sharp cheddar cheese shredded (you can mix in some pepper jack or parmesan for added flavor depth)
- 4 tablespoons unsalted butter cold and cubed
- 1 cup gluten-free all-purpose flour Bob’s Red Mill 1:1 works great
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon paprika optional, but adds that classic seasoned cheese it crackers vibe
- 1/4 teaspoon salt
- 2-3 tablespoons cold water as needed
Optional Seasoning Toppers
- Smoked paprika sea salt, or nutritional yeast (perfect for customizing your own cheez its seasoned at home)
Preheat and prep
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
Make the dough
In your food processor, combine the shredded cheddar, cold butter, gluten-free flour, garlic powder, onion powder, paprika, and salt. Pulse until the mixture resembles coarse crumbs.
Add water
Drizzle in the cold water one tablespoon at a time, pulsing in between, until the dough comes together in a ball. It should be pliable but not sticky.
Roll it out
Divide the dough in half for easier rolling. Place one half between two sheets of parchment paper and roll it out to about 1/8-inch thickness.
Cut and season
Use a pizza cutter or knife to slice the dough into small squares, about 1 inch each. Transfer the parchment sheet (with dough) to your baking pan.
Optional: sprinkle with a pinch of sea salt or smoked paprika for that extra diy cheese its flair.
Poke holes
Use a skewer or fork to poke a small hole in the center of each cracker. This helps release steam and gives them that signature cheez it look.
Bake
Pop the tray into your preheated oven and bake for 13-15 minutes, or until the edges are golden and the centers are firm. Keep an eye on them after 12 minutes—gluten-free crackers can go from perfect to too browned pretty quickly.
Cool and store
Let the crackers cool completely on a wire rack. They’ll crisp up more as they cool. Store in an airtight container for up to a week—if they last that long!
Perfect Pairings
These gluten-free cheddar cheese crackers are amazing all on their own, but if you want to level up your snacking game, here are some perfect pairings:
- Hummus or guacamole: A creamy dip balances out the cheesy crunch.
- Cream cheese spreads: Especially herbed or veggie cream cheese snacks easy to throw together.
- Charcuterie board buddies: Include them as cheesy snacks alongside grapes, olives, and prosciutto.
- Tomato soup: A cozy pairing that turns these crackers into the ultimate comfort food.
- Wine night treats: Serve with a chilled glass of white wine or sparkling rosé for classy cheese appetizers easy enough for any host.
FAQs
1. What kind of cheese works best?
Sharp cheddar is ideal for that classic cheesy punch, but you can experiment with combinations like smoked gouda, parmesan, or Monterey Jack. Avoid softer cheeses like mozzarella—they don’t crisp up the same.
2. Can I use almond flour for a keto version?
Absolutely. Swap the gluten-free flour with superfine almond flour and reduce the butter slightly. This makes a killer homemade cheese its keto version that’s just as addictive. It’s a great keto cheez its recipe for low-carb diets.
3. Do these really taste like Cheez-Its?
Yes! Especially when you use sharp cheddar and season them well. They’re a spot-on dupe for diy cheez its or homemade cheez its—and frankly, even better because you control the ingredients.
4. Can I freeze the dough?
Yep. Wrap it tightly in plastic and freeze for up to a month. Just thaw in the fridge before rolling out.
5. Are these kid-friendly?
So much so. They’re one of those healthy homemade cheese its that are perfect for little hands and picky eaters. Plus, you can make them in fun shapes with cookie cutters for a twist on classic homemade toddler snacks.
6. How do I keep them crunchy?
Make sure they’re fully cool before storing and always use an airtight container. If they soften up a bit, pop them back in a 300°F oven for a few minutes to crisp up again. Total crunchy snacks savior move.
7. Can I add other flavors?
Definitely. Try tossing in a pinch of cayenne for heat, or a tablespoon of grated parmesan for extra umami. You can even experiment with ranch seasoning or everything bagel spice for a wild cheese its recipe snacks variation.
