Crispy Cheeto Cheese Crackers (Printable)

Cheesy, crunchy homemade crackers blending crushed Cheetos with sharp cheddar. Ideal for parties and movie nights.

# Ingredient list:

→ Cheese Mixture

01 - 1 1/2 cups Cheetos, finely crushed (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

# How-to:

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. Dough should be firm but not sticky.
05 - Roll dough to 1/4-inch thickness between two sheets of parchment paper.
06 - Cut into 1-inch squares or use a small cookie cutter. Transfer to prepared baking sheet, spacing slightly apart.
07 - Bake for 13–15 minutes until golden and crisp. Cool completely on wire rack before serving.

# Expert Advice:

01 -
  • These crackers deliver that unmistakable Cheeto flavor but in an elevated homemade snack that you can proudly claim you baked from scratch.
  • The texture hits the perfect balance between crumbly and crisp, making them impossible to eat just one.
02 -
  • The dough will seem too dry at first, but resist adding extra water too quickly or youll end up with soft crackers instead of crispy ones.
  • Letting the crackers cool completely on the baking sheet rather than immediately transferring them makes them much crispier, something I discovered accidentally when I got distracted by a phone call.
03 -
  • Let the dough rest for 15 minutes before rolling to allow the flour to fully hydrate, resulting in a more cohesive dough thats less likely to crack at the edges.
  • For perfectly clean edges, freeze the rolled dough for 10 minutes before cutting your shapes, a trick I learned from a pastry chef friend that makes all the difference.
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