Homemade 2-ingredient Cheez-it Crackers
These homemade cheez-it crackers are so easy to make and are a great serving of protein and fats! They only require 2 ingredients to make and come together in no time!
Servings: 4 servings
Instructions
- Preheat the oven to 350°F (180°C) and line a baking sheet with parchment paper.
- Add the shredded cheese to a pan over low heat. Stir continuously as the cheese begins to melt.
- Once the cheese has melted, turn off the heat and immediately add the almond flour. Stir to incorporate the almond flour into the cheese, then knead the mixture together with a silicone spatula or spoon until a dough forms. You'll want to work fairly quickly during this step since the cheese becomes harder to work with as it cools.
- Place the cheese dough between two sheets of parchment paper. Use a rolling pin to roll the dough into a thin, even rectangle, about ⅛-inch thick.
- Remove the top sheet of parchment and use a pizza cutter or sharp knife to cut the dough into small squares. Use a toothpick or another small round object to make a hole in the center of each cracker for that classic cheese-cracker look.
- Separate the crackers and arrange them on the prepared baking sheet, making sure they aren't overlapping.
- Bake for 6–10 minutes, or until the edges are lightly golden. Keep a very close eye on them toward the end of the baking time because these crackers can go from golden to burnt pretty quickly.
- Let the crackers cool completely before serving. They may still feel a little soft when they first come out of the oven but will firm up and become crispier as they cool.
Notes
- Use finely ground almond flour. Almond meal is coarser and may result in crackers that are more crumbly rather than smooth and crisp.
- Melt the cheese over low heat. You want the cheese to melt gradually without browning or becoming oily. Shred your own cheese if possible. Freshly shredded cheese generally melts more smoothly than pre-shredded cheese, which often contains anti-caking ingredients.
- Work quickly once you add the almond flour. The dough is easiest to combine, knead, and roll while the cheese is still warm. As the cheese cools, the dough will begin to firm up and become harder to work with.
- Roll the dough evenly. Aim for about ⅛-inch thick throughout. If some crackers are much thinner than others, they'll brown and possibly burn before the thicker crackers are finished.
- Leaving a little space between the squares helps the edges crisp up rather than baking together as one sheet.
- Watch them closely. The exact baking time will depend on the thickness and size of your crackers. Start checking around the 6-minute mark since the edges can brown quickly.
- Be patient once they come out of the oven! They'll seem soft at first, but the crackers continue to firm up as they cool. Let them cool completely before deciding whether they're crispy enough.
Nutrition
Calories: 163.1kcal | Carbohydrates: 3.58g | Protein: 9.17g | Fat: 13.19g | Saturated Fat: 4.17g | Polyunsaturated Fat: 0.21g | Monounsaturated Fat: 1.84g | Cholesterol: 22.12mg | Sodium: 175.56mg | Potassium: 21.28mg | Fiber: 1.49g | Sugar: 0.78g | Vitamin A: 189.28IU | Calcium: 170.8mg | Iron: 0.65mg
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