Crispy Cheeto Cheese Crackers (Printable version)

Homemade crackers blending crushed Cheetos and sharp cheddar cheese for a bold, crunchy snack.

# Ingredient list:

→ 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

# Step-by-step guide:

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 tips:

01 -
  • They taste wildly indulgent but come together with pantry staples you probably already have.
  • The texture hits that perfect sweet spot between crispy and slightly chewy before they fully cool.
  • One batch feeds a crowd, and they're genuinely addictive without feeling heavy or greasy.
02 -
  • Adding water too fast is the most common mistake, turning your dough into paste instead of keeping it workable, so really do add it one tablespoon at a time and resist the urge to rush.
  • These crackers will seem slightly soft when they come out of the oven but firm up significantly as they cool, so resist the urge to bake them longer unless you actually want them stone-hard.
03 -
  • For extra crunch, bake an additional 2 minutes, but watch carefully because that line between crispy and burnt is surprisingly thin.
  • Crushing the Cheetos yourself rather than buying pre-crushed gives you better texture control and means you're actually using more of the good cheese powder that sits at the bottom of the bag.
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