Crispy Cheeto Cheese Crackers (Print Version)

Crunchy, cheesy crackers combining crushed Cheetos and sharp cheddar for a flavorful snack.

# Components:

→ Cheese Mixture

01 - 1 1/2 cups crushed Cheetos (approximately 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 cayenne pepper (optional)

→ Dough

07 - 1/2 cup all-purpose flour
08 - 1/4 teaspoon baking powder
09 - 2 to 3 tablespoons cold water

# Directions:

01 - Preheat oven to 350°F. Line a baking sheet with parchment paper.
02 - In a large bowl, mix crushed Cheetos, grated cheddar, softened butter, garlic powder, smoked paprika, and optional cayenne until thoroughly combined.
03 - In a separate bowl, whisk together flour and baking powder until evenly blended.
04 - Add the flour mixture to the cheese mixture and stir until a coarse dough forms.
05 - Gradually add cold water one tablespoon at a time, mixing until dough just comes together and is firm but not sticky.
06 - Roll dough to 1/4-inch thickness between two sheets of parchment paper.
07 - Cut dough into 1-inch squares or preferred shapes using a cookie cutter, then transfer to prepared baking sheet with slight spacing.
08 - Bake for 13 to 15 minutes until golden and crisp.
09 - Allow crackers to cool completely on a wire rack prior to serving.

# Expert Advice:

01 -
  • They taste like someone deep-fried your favorite snack, except you made them in your own oven with ingredients you can actually pronounce.
  • Fifteen minutes hands-on means you can pull together something spectacular right before people show up, no advance planning required.
  • The flavor combination of crushed Cheetos and sharp cheddar is the kind of thing that seems too simple to work, but tastes impossibly good.
02 -
  • Don't skip the cooling step on a wire rack—putting warm crackers in a container traps steam and turns them soft and sad instead of crispy.
  • The dough shouldn't be wet; if you add too much water, your crackers will bake up cake-like instead of having that satisfying snap.
  • Roll between parchment paper, not on a floured surface, because the crackers are already rich and flour will make them dry.
03 -
  • Crush the Cheetos fine, almost to a powder—big chunks won't distribute evenly and will create irregular texture throughout the crackers.
  • Let the butter soften at room temperature rather than melting it; softened butter mixes in cleaner and creates better texture in the final cracker.
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