Crispy Cheeto Cheese Crackers (Printable Version)

Cheesy, crunchy crackers combining crushed Cheetos with sharp cheddar. An irresistible homemade snack perfect for gatherings.

# Ingredient List:

→ Cheese Mixture

01 - 1 1/2 cups (60 g) Cheetos, finely crushed (about 2 cups whole)
02 - 1 cup (115 g) sharp cheddar cheese, finely grated
03 - 2 tablespoons (30 g) 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 (60 g) all-purpose flour
08 - 1/4 teaspoon baking powder
09 - 2-3 tablespoons (30-45 ml) cold water

# How-To Steps:

01 - Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
02 - In a large bowl, combine the crushed Cheetos, grated cheddar, softened butter, garlic powder, smoked paprika, and cayenne (if using). Mix until well combined.
03 - In a separate bowl, whisk together the flour and baking powder.
04 - Add the flour mixture to the cheese mixture. Stir until a coarse dough forms.
05 - Gradually add cold water, 1 tablespoon at a time, mixing until the dough just comes together (it should be firm but not sticky).
06 - Roll the dough to 1/4-inch (6 mm) thickness between two sheets of parchment paper.
07 - Cut into 1-inch (2.5 cm) squares or use a small cookie cutter for shapes. Transfer to the prepared baking sheet, spacing slightly apart.
08 - Bake for 13-15 minutes, or until golden and crisp. Cool completely on a wire rack before serving.

# Expert Tips:

01 -
  • These crackers disappear faster than store-bought ones and taste like you put actual effort into a snack that took less than half an hour.
  • The cheese mixture creates a dough that bakes up shatteringly crisp with pockets of melted cheddar throughout.
  • You can adjust the spice level easily, making them mild for kids or bold enough to clear your sinuses.
02 -
  • Do not add too much water or the dough will become sticky and nearly impossible to roll out without adding more flour, which throws off the flavor balance.
  • Let the crackers cool completely before tasting because they firm up and get their signature crunch only after they reach room temperature.
  • Crush the Cheetos as finely as possible, almost to a coarse powder, or you will end up with uneven texture and some crackers that are too fragile.
03 -
  • Use a food processor to crush the Cheetos quickly and evenly, pulsing until they look like coarse breadcrumbs.
  • If the dough feels too crumbly and will not come together, add water just a few drops at a time instead of a full tablespoon to avoid overshooting.
  • For perfectly even crackers, use a ruler and a pizza cutter to slice straight lines before baking.
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