Crispy Cheeto Cheese Crackers (Printable)

Cheesy, crunchy crackers made with crushed Cheetos and sharp cheddar. An easy homemade snack perfect for parties and movie nights.

# What You Need:

→ Cheese Mixture

01 - 1 1/2 cups (60 g) Cheetos, finely crushed (about 2 cups whole)
02 - 1 cup (115 g) sharp cheddar cheese, finely grated
03 - 2 tablespoons (30 g) 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 (60 g) all-purpose flour
08 - 1/4 teaspoon baking powder
09 - 2-3 tablespoons (30-45 ml) cold water

# How to Make It:

01 - Preheat oven to 350°F (175°C). 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.
05 - Gradually add cold water, 1 tablespoon at a time, mixing until the dough just comes together (it should be firm but not sticky).
06 - Roll the dough to 1/4-inch (6 mm) thickness between two sheets of parchment paper.
07 - Cut into 1-inch (2.5 cm) squares or use a small cookie cutter for shapes. Transfer to the prepared baking sheet, spacing slightly apart.
08 - Bake for 13-15 minutes, or until golden and crisp. Cool completely on a wire rack before serving.

# Expert Advice:

01 -
  • They taste like elevated junk food in the best way possible, crispy and bursting with actual cheese flavor instead of artificial coating.
  • Fifteen minutes of hands-on time means you can have homemade crackers ready before your guests arrive, which feels like a small kitchen victory.
  • The dough comes together so easily that even people who claim they can't bake end up making batches for themselves.
02 -
  • The dough will feel nothing like traditional cookie dough, it's firmer and more compact, which is exactly what makes these crackers shatter instead of bend.
  • Cheetos brands vary in oil content, so if your dough feels greasy, use slightly less water or add a teaspoon more flour to balance it out.
  • Underbaking them by even two minutes means they'll be chewy instead of crisp, so set a timer and check at thirteen minutes for your oven's personality.
03 -
  • If you want extra crunch for snacking solo, bake two minutes longer than the recipe suggests, until the edges are deeply golden.
  • Cold water is the secret to proper texture, so don't use room temperature water or the dough behaves differently than intended.
  • Make the dough in advance and refrigerate it up to two days, then bake when you need fresh crackers without advance notice.
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