These White Cheddar Parmesan Cheez-its make for a perfect homemade snack! Eat them by the handful or add a few to your bowl of soup for some crunch.

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As a kid, Saltines and Cheez-its where pretty much the only inexpensive crackers around.

Well that I knew of anyways. But today, holy-moly! Grocery stores dedicate a whole aisle to crackers, crisps, wafers, you name it.

However, saltines are still my favorite. We eat them all the time; with chili, soup or smother them with butter and eat them as a snack. I will always be a loyal Saltine consumer, but my kids love those dang Cheez-its! I loathed them when I was little. They smelled weird and gave kids bad breath.

Did I mention I HATED them?! So of course, my daughters would turn out to love them. Smh.

Recently, my feelings changed… when they saved my life.

Truly they did… from starvation! Don’t laugh! I was at work and it was a Sunday, and white cheddar Cheez-its were the only thing left in the hospitals vending machine, well that and a pack of double mint gum. Anyways. So as I sat moaning and groaning about how flippin fantastic they were and how they were worth every stinking calorie, I thought… I could so make these things.

Homemade goldfish crackers with a white cheddar Cheezit twist.

To Make These White Cheddar Parmesan Cheezits You Will Need:

  • cheese
  • butter
  • flour
  • water
  • salt
  • and some love ❤️

First throw 6 ounces cheddar, 2 ounces parmesan, 1 cup flour and 1/2 stick of (4 tablespoons) butter into a food processor.

Next, secure the lid and pulse until it forms small pebbles. 

Then, with your food processor running, pour in 2 tablespoons cold water.

Until it forms larger clumps.

Next, place the dough on to some plastic wrap.

Then flatten it out a tad. Wrap and then stick it into the fridge for a few hours. I only waited one. I’ve never been good at waiting. Ask anyone.

Next, roll it out thin. I definitely need to improve that part of my life, but I’m sure you’ll do better than me.

Then cut out one inch squares, or if you’re a rebel like me, triangles. 

Next, line a large sheet pan. It was this recipe that made me run out and spend 20$ on a silpat. You could definitely still use parchment, but it was time. I had enough fighting with that stuff to lay down flat.

Then fit as many as you can on the pan. It’s okay to crowd them together. They puff up {not out}! If you think they’ve warmed up a tad, throw them in the fridge again for a few.

Finally, slide the pan into your preheated 375° oven and bake for 15-17 minutes. WATCH CAREFULLY!! Remove, sprinkle with a teeny tiny bit of kosher salt. This batch was perfectly golden but still soft and flaky, so I went further.

I decided to do a little experiment. So I added additional time to each of the three batches. I prefer the darker ones myself, but then again I love burnt toast and slightly blackened grilled cheese sandwiches. Freak? Why yes I am! But the darker ones did have more of a cracker crisp to it.

Also, I like these best right out of the oven. I just give ’em a few minutes of cooling down time, and shovel them into my mouth. Store in an airtight container for a few days, the less crispy ones will be a little softer… but still perfect to dunk in soups or top on chili!

Enjoy! And if you give this White Cheddar Parmesan Cheez-its recipe a try, let me know! Snap a photo and tag me on twitter or instagram!

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Yield: 8 servings

White Cheddar Parmesan Cheez-it Crackers

These White Cheddar Parmesan Cheez-it Crackers make for a perfect homemade snack!
Prep Time: 1 hour 10 minutes
Cook Time: 17 minutes
Additional Time: 33 minutes
Total Time: 2 hours

Ingredients

  • 6 ounces extra sharp white cheddar cheese, grated
  • 2 ounces parmesan, grated
  • 1/4 cup unsalted butter
  • 1 teaspoon kosher salt, plus more for sprinkling
  • 1 cup unbleached all-purpose flour
  • 2 tablespoons cold water

Instructions 

  • In your food processor {you could also use your stand mixer fitted with a paddle attachment}; add in the grated cheeses, butter, flour and kosher salt until combined. Slowly drizzle in the cold water until it forms large crumbles. Form into a thin, flat disk and wrap in plastic wrap. Refrigerate for one hour or overnight.
  • Preheat your oven to 375°. Line a sheet pan with parchment or a silpat.
  • Cut the dough in half, place back in fridge and roll out the other half into a 1/8 inch. Use a ruler and a pastry or pasta cutter to cut 1 inch squares {cut in half on a diagonal for triangles}. If making the traditional Cheez-it cracker; use the tip of a chopstick or a wooden skewer to make the center dot. Place on a baking sheet, leaving little room between each one, they will puff up and not spread out.
  • Slide the pan into your preheated oven and bake for 15-17 minutes depending on how done you want them. Watch carefully, they can burn fairly easily. Once baked, sprinkle with a little kosher salt, don't overdo it.
  • Transfer to a cooling rack immediately.
Serving: 1cup, Calories: 221kcal, Carbohydrates: 12g, Protein: 10g, Fat: 15g, Saturated Fat: 9g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Trans Fat: 1g, Cholesterol: 42mg, Sodium: 538mg, Potassium: 46mg, Fiber: 1g, Sugar: 1g, Vitamin A: 446IU, Calcium: 242mg, Iron: 1mg
Author: Laurie McNamara
Course: Appetizers & Snacks
Cuisine: American