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White Cheddar Parmesan Cheez-it Crackers

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These White Cheddar Parmesan Cheez-it Crackers make for a perfect homemade snack!
Course Appetizers & Snacks
Cuisine American
Keyword crackers, parmesan, white cheddar
Prep Time 1 hr 10 mins
Cook Time 17 mins
Additional Time 33 mins
Total Time 2 hrs
Servings 8 servings
Calories 221
Author Laurie McNamara


  • 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


  • 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