These easy cheddar chive crackers are bursting with cheese flavor. They taste like homemade Cheez Its, but without the preservatives and chemicals!
Cheddar crackers such as Goldfish and Cheez-Its were all over the place when I was growing up. I can understand why; they’re the type of savory, fun snack that kids love.
These days, I prefer to avoid processed snacks for the most part. Luckily, homemade cheese crackers are surprisingly easy to make! Not only do these cheddar chive crackers taste reminiscent of my childhood favorites, but they’re also a wonderful party appetizer.
In addition to sharing a new recipe today, I’m also celebrating a special occasion! Sarah from the lovely food blog Snixy Kitchen is expecting a baby girl in February. Alanna from The Bojon Gourmet and Todd from HonestlyYUM have organized a virtual baby shower to celebrate! Sarah loves cheesy things and sweet things, so that’s the theme of the shower.
Congratulations, Sarah! I’m looking forward to lots of adorable baby pictures (and, if I’m being honest, baby + cat photos, because clearly we’re both cat people).
Please check out some of the other cheesy and sweet links below the recipe! Maybe I’m biased because I happen to love cheesy things and sweet things, but all of these sound amazing.
Cheddar Chive Crackers
Ingredients
- 6 1/4 ounces all-purpose flour (approximately 1 1/4 cups)
- 1/2 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- 4 ounces unsalted butter, room temperature
- 3 ounces sharp cheddar cheese, grated (grate it yourself for the best flavor)
- 1 tablespoon chopped fresh chives
- 1 tablespoon water
Instructions
- In a medium-sized bowl, whisk together the flour, salt and pepper.
- Place the butter in a stand mixer fitted with the paddle attachment, and mix on medium-low speed until creamy.
- Slowly add the cheddar cheese, followed by the flour mixture and chives. With the mixer still running, drizzle in the water to help bring the dough together.
- Wrap the dough in plastic, flattening into a disc. Chill until firm, at least 30 minutes.
- Preheat the oven to 350 degrees F and line a baking sheet with parchment paper.
- On a lightly floured surface or between 2 sheets of parchment paper, roll the dough to 1/4 inch thick. Use a 2 1/2 or 3 inch cookie cutter to make small crackers, re-rolling the dough as needed. (An alternative method is to chill the dough in the shape of a log and then slice it). For best results, chill the cut crackers for 15-20 minutes before baking to firm up the butter.
- Bake on the prepared sheet pan for approximately 18-22 minutes or until golden brown.
Please read my full post for additional recipe notes, tips, and serving suggestions!
Nutrition
Recipe Troubleshooting
For immediate help troubleshooting a recipe, please email me using the form on my contact page. I’ll try to respond to urgent questions as quickly as possible! For all general questions, please leave a comment here :)
Cheesy Things
- Half Baked Harvest – Greek Falafel Melts
- Healthy Nibbles & Bits – Japanese-Spiced Goat Cheese Ball with Pistachios
- Vanilla And Bean – Almond-Sage Pesto Grilled Cheese Sandwich with Gruyere
- Fix Feast Flair – Mixed Greens Salad with Lilikoi Vinaigrette, Honey Macadamia Nuts & Goat Cheese
- FoodieCrush – Cheesy Sausage Pizza Bread
- Will Frolic for Food – Vegan Walnut Parmesan Zucchini Noodles
- Vegetarian ‘Ventures – Pimento Mac & Cheese Bites
Sweet Things
- the pig + quill – Mini Vegan PB+J Cheesecakes
- The Little Epicurean – Matcha Mochi Waffles Sundae
- The Food Charlatan – Lemon Bars {gluten-free}
- Kale & Caramel – Spiced Caramel Chocolate Nut Clusters
Cheesy & Sweet Things
- The Bojon Gourmet – Blood Orange & Corn Flour Ricotta Cake with Whipped Mascarpone {gluten-free}
- HonestlyYUM – Sweet Cheese Puffs (for a Sweet Cheese Baby)
- Floating Kitchen – No-Bake Meyer Lemon Cheesecake with Chocolate Ganache Layer {gluten-free}
- Hungry Girl por Vida – Gluten-Free Pretzel Goat Cheesecake Bites
- Heartbeet Kitchen – Roasted Citrus Bowls with Honey Mascarpone
- Salted Plains – Pavlova with Mascarpone Coconut Cream and Candied Citrus
Yummmmm cheesy crackers. These are gorgeous Jennifer!
Thank you! Today’s cheesecake recipe was my original baby shower recipe plan but I couldn’t pull it together in time. I was glad I had these in the vault as well :}
I don’t know why there aren’t more reviews!! These are amazing!! I used 2 year old white cheddar and I used wild green garlic instead of the chives. I used the weight measurements instead of cups. I needed 2 tbsp of water to bring my dough together. I used salted butter, and omitted the salt, but then they were bland, so I sprinkled them with sea salt. I would for sure recommend that instead of forming into a disc before chilling– form it into a log, then after 30 mins in the fridge, slice it. That way there’s no rolling, plus no wasted dough. I got nearly 60 crackers from the recipe, which I packaged up and put in a gift basket for a birthday present.