Crispy Cheeto Cheese Crackers (Printable Version)

Cheesy crackers combining crushed Cheetos with sharp cheddar for an irresistible, crunchy snack in 30 minutes.

# Needed Ingredients:

→ 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

# Preparation Steps:

01 - Preheat oven to 350°F. 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. Gradually add cold water, 1 tablespoon at a time, mixing until the dough just comes together (it should be firm but not sticky).
05 - Roll the dough to 1/4-inch thickness between two sheets of parchment paper. Cut into 1-inch squares or use a small cookie cutter for shapes. Transfer to the prepared baking sheet, spacing slightly apart.
06 - Bake for 13–15 minutes, or until golden and crisp. Cool completely on a wire rack before serving.

# Expert Advice:

01 -
  • The crunch is unreal and keeps for days, if you can stop eating them long enough to store them away
  • They are the perfect solution for that what do I bring to the party panic moment
02 -
  • These taste even better the next day as the flavors meld together, so consider making them a day ahead if you have that kind of self-control
  • Using spicy Cheetos instead of regular ones transforms these into something that will genuinely wake up your taste buds
03 -
  • If your dough feels too crumbly, add water by the teaspoon rather than the tablespoon
  • Rotate the baking sheet halfway through cooking for even browning
Go Back