Crispy Cheeto Cheese Crackers (Printer View)

Cheesy, crunchy crackers featuring crushed Cheetos and sharp cheddar in a bold snack.

# Components:

→ Cheese Mixture

01 - 2 cups crushed Cheetos (about 1 1/2 cups finely crushed, 2.1 oz)
02 - 1 cup sharp cheddar cheese, finely grated (4 oz)
03 - 2 tablespoons unsalted butter, softened (1 oz)
04 - 1/4 teaspoon garlic powder
05 - 1/4 teaspoon smoked paprika
06 - Pinch cayenne pepper (optional)

→ Dough

07 - 1/2 cup all-purpose flour (2.1 oz)
08 - 1/4 teaspoon baking powder
09 - 2–3 tablespoons cold water (30–45 ml)

# Method:

01 - Preheat oven to 350°F and line a baking sheet with parchment paper.
02 - Combine crushed Cheetos, grated cheddar, softened butter, garlic powder, smoked paprika, and cayenne pepper in a large bowl. Mix thoroughly until well blended.
03 - Whisk together all-purpose flour and baking powder in a separate bowl.
04 - Add the flour mixture to the cheese mixture and stir until a coarse dough begins to form.
05 - Gradually incorporate cold water, one tablespoon at a time, mixing until the dough holds together and is firm but not sticky.
06 - Roll dough to a 1/4-inch thickness between two sheets of parchment paper. Cut into 1-inch squares or selected shapes using a cookie cutter.
07 - Arrange pieces on prepared baking sheet, spacing slightly apart. Bake for 13–15 minutes until golden and crisp.
08 - Transfer crackers to a wire rack and cool completely before serving.

# Expert Advice:

01 -
  • They're ready in 30 minutes flat, which means you can make them the same day guests arrive.
  • The combination of Cheetos and sharp cheddar creates this bold, slightly salty flavor that feels indulgent without being heavy.
  • Everyone assumes you bought them from somewhere fancy, but they're actually simpler than most homemade crackers.
02 -
  • Don't skip the cold water approach—adding it gradually is what keeps the dough from getting tough and gummy.
  • Let them cool completely on a rack before storing, or they'll trap steam and lose their crunch within hours.
  • The baking time is shorter than you'd expect because Cheetos already have oil in them, so they brown faster than regular cheese crackers.
03 -
  • Crush the Cheetos finely—you want them almost powdery so they distribute evenly and don't create texture problems in your crackers.
  • Use a kitchen scale if you have one; it makes the Cheetos measurement way more consistent since whole ones have so much air in them.
Return