Light, crisp, salty, and slightly spicy cheese crackers. a simple dish with few ingredients. For a nice option, mix in 4 tablespoons of sesame seeds to the batter. Moreover, a fun recipe that kids can assist with.
| Prep Time: | 15 mins |
| Cook Time: | 30 mins |
| Total Time: | 45 mins |
| Servings: | 150 |
| Yield: | 150 crackers |
Ingredients
- 2 cups all-purpose flour
- 1 pinch salt
- 1 ½ teaspoons red pepper flakes
- 1 pound Cheddar cheese, grated and room temperature
- 1 cup unsalted butter, melted
- 2 cups crispy rice cereal (such as Rice Krispies®)
Instructions
- Preheat the oven to 300 degrees F (150 degrees C).
- Combine flour, salt, and red pepper flakes in a large bowl; add Cheddar cheese and toss until cheese is coated. Pour in melted butter; stir until mixture is moist and crumbly. Add rice cereal and knead by hand until dough is well-blended.
- Roll dough into 1/2-inch balls; arrange on a baking sheet. Flatten each ball with a fork.
- Bake in the preheated oven until light and crispy, about 30 minutes.
Nutrition Facts
| Calories | 31 kcal |
| Carbohydrate | 2 g |
| Cholesterol | 6 mg |
| Dietary Fiber | 0 g |
| Protein | 1 g |
| Saturated Fat | 1 g |
| Sodium | 22 mg |
| Sugars | 0 g |
| Fat | 2 g |
| Unsaturated Fat | 0 g |
Reviews
Just used a about half the pepper flakes. Otherwise worked out perfectly
It went over so great over Christmas that I had to make three other batches
They had great taste. I think I did something wrong because mine were too crumbly. Will absolutely make these again.
Slice n’ bake worked perfectly. I added bacon bits purchased and 10minutes before done, I flipped them. Nice crispy cheese cookies. Love them for breakfast or parties. Dogs love them too! WOOF!
I find it odd that people who make the recipe yet DON’T by substituting all or most of the ingredients then say they made the recipe.
I adored these as written & various seasonings to my taste! Just a tip here: remember there are no raw eggs etc that might prevent you from tasting your dough to get a better idea of adjustments you may wats try. Recipes like this I put together but only place a few in the oven to not only give the recipe as written on honest try before I make my variations. From the 1 recipe I enjoyed several varieties of crackers that boxed in the store would cost a pretty penny!!
Made exactly as the recipes states and we loved them! I put a pecan on top of half just for variety!! Delish!
Love these! They never last long because everyone else does too. Quick and easy to mix, the hardest thing is taking the time to role and press each cracker.
These were very good! I will be making them again.. I might add a little Rosemary next time.
I made this according to the directions, and they were very hard to form, very crumbly dough. The taste was not as cheesy as I wanted. Really disappointed in these.
Made these for my son to take to college with him this week. The cooking time had to be adjusted… I added 1 tsp ground red pepper instead of flakes… Cooked on 275 for 20 mins. When I cooked first batch on 300 for 30 mins they burned up. I guess every oven is different. Just monitor them when cooking… if the top starts to get brown you need to pull them out.
I would right it 420/5
These are really, really good. Having the cheese at room temp is helpful for kneading it into a dough. Use a flavorful cheese… I used sharp white cheddar once and a blend of gruyere and cheddar and swiss another time. And I put cayenne pepper in as well to give them a bit more bite. Quite delicious!
I did it exactly as instructed and it came out great. Did them on convection at 300 for about 20 minutes on parchment lined cookie sheets. These don’t spread like cookies do, so you can put them pretty close together on the sheet (get more per load).
These needed to be rolled out-they came out with a crumbly cookie texture and extra baking would not crisp them up. I suggest using a rolling pin and making these almost paper thin to get the right “cracker” consistency.
One of my favorites! But the ball-rolling thing is too much trouble…roll into logs on wax paper, refrigerate overnight, slice in 1/4 in slices, and bake. Lasts forever in the freezer and you can bake some up whenever you need to gain a few pounds.
Made this tonight! They are yummy hot. I wonder if any will last util tomorrow 🙂 We were thinking bacon crumbs would be crazy good in these.
I made these crackers the first time a few months ago. We ate them up much too quickly for having only 2 people in the house! The crispy, cheesy flavor is so much better than any commercially made cheese crackers. I made no changes to the recipe. The dough didn’t “roll” into balls, I had to compress balls by hand and I found it much easier to flatten them by hand rather than with a fork. We could taste the red pepper in them, but it’s just a hint of heat. I’m putting a bit more pepper when I make them just for us as we like spicy foods. I’ve also made them twice for coffee hour at church and they were a big hit there, with people coming back for more…. and more.
I just made these for a barbecue and although it’s a bit time consuming (the 1/2 inch size yields a LOT of crackers and each tray takes 30 min to bake but…) it was well worth it. They are cheesy and buttery and just a tad spicy (even the guests who shy away from spicy food enjoyed them). And the leftovers (like I said, it made a lot) were great for the next week or so (in an airtight container).
Tasty. I just made them, and am already imagining them alongside some cream of tomato soup or with an iced glass of tomato juice w/lemon, or maybe with some different dips. They were done in my oven in 23 minutes. I baked them on parchment paper, so I don’t know how they’d come out on a plain cookie sheet, but with all the butter — probably fine. One possible tip: Maybe it’s our high altitude, but the cracker dough didn’t “roll” into balls for me. They needed to be compressed by hand and “formed” into balls. I wondered if they would fall apart during the baking process, but they came out fine. I’m thinking of trying some pepper-jack cheese in them next time. Or some fresh chives. How about oregano or basil ? They’re a fun, new treat, though.
I need to 1/2 this recipe so we won’t eat so many. We don’t like a lot of heat so I only used a sprinkle of cayenne. Really liked the rice krispies in them. I think it would be good with corn flakes too if you didn’t have any rice krispies in the house. I flattened the balls of dough with the heel of my hand.