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 a recipe from a magazine 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!
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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.
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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.
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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.
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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 – Homemade 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
Jessica
How much approximately did it cost you to make these? I have huge snack cravings lately (bfing a 12 week old makes me want to eat non stop) and I can’t bring myself to spend $3 on a box of store bought crackers. If these are cheaper it sounds like a great solution – but in my experience making home made snacks is more expensive (unlike meals).
TIA!
Jessica
I think it would depend on how you shop for those ingredients. If you pay full pop for things, they probably wouldn’t be “cheaper,” though they would be healthier by far. However, if you stock up on butter, cheese, and flour at good prices, I think it would be competitive. I don’t do cost analysis on those things very often because it varies so greatly across the country.
Sara
I’ve been wanting to try these since you originally posted this and finally did today. YUM! My six year old was taken aback that they don’t look like cheese crackers from the store, but once he tasted them he was convinced. Thanks for all the awesome recipes that you share.
Jessica
@Sara, so glad they were a hit!
BEthany
We just made these as I am home from vacation with a sick kid, empty fridge and nothing to eat. I couldn’t wait the two hours so I put in freezer for about 15-20min and then cut. They turned out great!
Amy
Could you post approx. how many crackers this recipe makes? I have a large family and will probably need to double or triple the recipe, but not sure how much since there are no quantities listed. Thanks!
Jessica
I haven’t counted, but it filled a quart size freezer bag at least half full. Hope that helps.
Kyda
I know it’s been quite a while since you posted these, but I was wondering, do you think I could use plain ole all purpose flour? Thanks 🙂
Jessica
Yes, I just prefer unbleached.
Caroline Mukisa
These looks great! I’m always looking for something healthy-ish to put in my kids lunch boxes. They’re all cheese fiends, so this should go down well. Thanks for sharing
Amy
I would add that you need to use a non stick or spray your pan first! Half my batch ended up in crumbs trying to get them off the pan!
They are pretty taste though!
Mary
I’ll agree that they might need some more cheese for a true cheez-it flavor. Also mine weren’t very crunchy after 17 minutes, I think I’ll re-bake them today. I “flossed” mine to cut into coins instead of a knife which works great to not squash the roll. Oh and I used 1 cup white whole wheat pastry flour and 1/3 cup unbleached which seemed to work just fine.
Courtney
Thanks so much for this recipe! I am always on the lookout for healthy homemade snack ideas. These were a big hit in our house, even though we aren’t big fans of Cheez Its. These taste so much better 🙂
Jackie
if you have time, ha ha, can you help me with printer friendly versions of my recipes on my website/blog. I am using webs.com for website and wordpress for blog. Any help would be fabulous.
Marlene
I tried these this weekend and had pretty good success. They “foamed up” when I baked them (not sure how else to describe it). It didn’t affect the taste though. My cheese-loving son didn’t think they were cheesy enough but it takes a LOT of cheese to satisfy his cheese-tooth! Thanks for the recipe. The original recipe that Jessica adapted from had some storage tips that would probably be applicable to the easier version. I would be interested to hear how this recipe works with oil.
Jessica
Yes, I think the “foaming” is the bubbling of the cheese and butter. And you’re right, those storage tips would apply.
Holly
I have got to try these. I almost bought a box of Cheez Its at the store yesterday, but I managed to resist (barely). I have been craving those darn Cheez Its ever since too.
Leigh
Oh wow – I love all variety of Cheese crackers. I can’t wait to make these!
Dorothy
Just made these, the logs are chilling in the fridge as we speak. I can’t wait to try them! I have a feeling they will not last long enough to even worry about how long they’ll keep 🙂 Thanks for the recipe! We’ve been missing Cheez-Its since we started eliminating HFCS/junk.
Jenny
We love cheez its, and will definitely be trying these. I don’t have a food processor, but am guessing that a hand pastry blender and some muscle will cut in the butter and cheese just as well. These dough logs would be great to have in the freezer for quick snacks.
Thank you for posting this. I’m always on the lookout for fun snacky things we can make at home.
Nancy
i’ve never baked crackers but thought about it several times. this may be the recipe that pushes me over the edge to try them.
Frances
These sound so yummy! How long do you think the shelf life is?
Jessica
Probably not super long. I don’t think they’ll stay very crisp after a few days.
Kira G
bet you could freeze then in vacuum sealed bag and they would last longer! 😉
Dana
@Kira G, I have frozen them like slice and bake cookies and they taste just as good as fresh. Just remember to put them in the fridge to thaw. I like to bake half and freeze half. I would eat them all if I cooked all of them at once.
Lisa Hetherington
@Kira G,
If you freeze half, would you need to thaw the roll, say overnight in the fridge, before flossing and baking?
…Lisa
Coby
Oh, I am going to try this with all the free cheese I got from Albertson’s last week. Thank you for the recipe!
amy
Wow these sound great. Can’t wait to try it!!
Nicole
The kitchen aid works like a food processor if you use the whisk attachment to cut in the butter.