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


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’ll 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 grave kids bad breath.

Did I mention I HATED them?! So of course, my kids 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.

Enter Tasty Kitchen post for homemade goldfish crackers, exit my idea for white cheddar Cheez-its, but with a little Parmesan twist.

Here’s what you will need; cheese, butter, flour, water, salt and some love ❤️.

First throw the cheddar, Parmesan, flour and butter into a food processor.

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

Then, with your food processor running, pour in the 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!

White Cheddar Parmesan Cheez-it Crackers
Yield: 8+

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


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


  1. 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.
  2. Preheat your oven to 375°. Line a sheet pan with parchment or a silpat.
  3. 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.
  4. 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.
  5. Transfer to a cooling rack immediately.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 223Total Fat: 15gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 42mgSodium: 532mgCarbohydrates: 14gFiber: 0gSugar: 0gProtein: 9g

Nutrition information isn’t always accurate.