Like boxed cheddar crackers? You’ll love these healthier homemade cheez its. Made with sharp cheddar cheese and a little whole wheat flour your snacking time just got a whole lot better.
I think I have done it. I didn’t think it would really turn out like I hoped. But, it did.
Yes, yes, it did.
I experimented with a healthier cracker. More specifically, I took the oh-so-addicting Cheez-It and turned it into real food. No more processed, highly colored, preservative-filled concoction, but real, food made with ingredients you can pronounce.
Yes, I am just as surprised as you are.
I took this recipe from Fine Cooking and tweaked it. I didn’t want a spicy flavor and I wanted to avoid nuts due to a suspected nut allergy in our family. I also simplified the recipe immensely. No egg separating from this mama. And I whirred it all together in the food processor.
And the end result? A homemade Cheez It worth writing home about!
This recipe produces a crisp, salty, cheddary cracker that smacks of the “I-could-eat-the-whole-box-but-they’re-so-bad-for-you-Cheez-It.” I hope you like them.
This is one healthy snack your hungry kid (and you too!) are going to gobble up.
Ingredients for these healthy homemade Cheez Its
- Flours – I used a combination of all purpose flour and whole wheat flour. Adding in a little whole wheat flour makes these a little heartier and fiber-filled.
- Cheese – For these cheddar coins, I like using sharp cheddar cheese. Of course a mild or medium cheddar cheese would also work. Shred it yourself to save a few pennies.
- Seasoning – To season these crackers a little bit salt and garlic powder is all you need.
- Dairy – Cube up some butter and add one egg.
How to make these cheddar coins – aka homemade cheez its
Normally a homemade cheez it cracker has to be rolled and cut into their typical square shape. But these are so much easier. The dough gets rolled into a log and then cut into coins, or round crackers.
-
In bowl of food processor, combine flours, cheese, salt, and garlic powder. Add butter cubes and pulse until crumbs are formed. Blend in egg until dough comes together around the blade.
-
Turn dough out onto a sheet of plastic wrap. Form into 1 inch log. Wrap tightly in plastic wrap and chill at least 2 hours. Preheat oven to 375 ° . Slice into thin coins. Bake for 15 minutes. Cool on rack. Package in airtight container.
-
Freeze for longer storage.
If you prepare this recipe, be sure to share a picture on social media and hashtag it #GOODCHEAPEATS. I can't wait to see what you cook up!
Cheddar Coins - aka Healthy Cheez-Its
Ingredients
- 1 cup unbleached, all-purpose flour
- ⅓ cup whole wheat flour
- 5 ounces cheddar cheese (shredded) (about 1 ⅓ cup)
- 1 teaspoon salt you may want to reduce this according to taste
- ½ teaspoon garlic powder
- ½ cup butter cubed
- 1 egg
Instructions
- In bowl of food processor, combine flours, cheese, salt, and garlic powder. Add butter cubes and pulse until crumbs are formed. Blend in egg until dough comes together around the blade.
- Turn dough out onto a sheet of plastic wrap. Form into 1 inch log. Wrap tightly in plastic wrap and chill at least 2 hours.
- Preheat the oven to 375 ° . Line several baking sheets with parchment paper or silicone mats.
- Slice the log into thin coins and distribute them on the prepared sheets, leaving at least 1-inch space. Bake for 15 minutes.
- Cool on rack. Package in airtight container. Freeze for longer storage.
Notes
- Note: Nutrition Facts are based on one cracker
Nutrition
Kimmi
The recipe does not state how to prepare a cookie sheet for baking the crackers. My inclination was to use a parchment-lined sheet, but because it was not in the instructions, I did not line mine. Big mistake! The crackers stuck and I ended up with crumbs. I used parchment on round 2 and they came out beautifully.
The crumbs will be tasty as a bread crumb replacement in meatloaf.?
Jessica Fisher
My apologies, Kimmi! We just finished converting over 800 recipes to recipe cards and sometimes things got lost in the copy and paste. I’m glad that the second round was delicious. And yes, definitely save the crumbs wherever you would use bread crumbs. A topping for a cheesy potato casserole or other bake would be yummy.
Christy
Anyone tried this with gluten free flour?
Jessica Fisher
I have not, but I would assume that it should work well with a 1-1 mix. If you try it, please let us know how it goes!
Janet
We made these tonight. They were a big hit. We all thought they tasted more like Red Lobster’s cheddar bay biscuits than Cheese Its.
Jessica Fisher
Glad you liked them!
Stacy
This is off the topic, but what type of food processor do you have, and do you like it? I want to buy one in the lower price range, but I don’t want to get a bad one, if possilble. Just trying to figure out if there’s a good one that isn’t too expensive.
Jessica
@Stacy, I have owned three Cuisinarts over the years. The first one was still going strong, circa 1975, I think. But, the bowl broke and a replacement was more than a new machine. The second one was their low end when my dad gave it to me ten years ago. It was $79. Again, it works like a champ, but several parts have broken off the bowl. I still use it because it’s easier to clean than the fancy schmancy high end Cuisinart (with three bowls) that I bought a few years ago. It works great, too, but is harder to clean than the standard version.
Stacy
@Jessica, Thanks! I appreciate the info. I keep looking at reviews and such, but all of them have their issues. I’m wondering if the difference between lower and higher end is more about features or more about quality, or both in general proportion. If only about features, I’m OK sacrificing that for the price. If significantly about quality, then maybe not. Thanks again!
Jessica
@Stacy, I love my lower end Cuisinart. I just wish they made a sturdier bowl.
Angela
I am prego and have been craving Cheez-its. This recipe saved me from the evil red box! Thank you, they are delicious!
Jessica
Yeah! So glad you liked it!