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3-Ingredient Cheese Crackers 🧀
Unprocessed, Clean, Kid-Friendly Snack with a Crunch in Every Bite!
My toddler is absolutely obsessed with crackers, but after reading the labels on store-bought ones, I knew I wanted a cleaner homemade option. These 3-ingredient cheese crackers are simple, wholesome, and made with ingredients I actually trust.
Made with just cheese, flour, and butter, these crackers are crisp, flavorful, and incredibly easy to make. No preservatives, no hidden ingredients, and no complicated steps. Just pure, cheesy goodness that both kids and adults love!
Why You’ll Love These Cheese Crackers
- Simple ingredients: Just cheese, flour, and butter.
- Kid-approved: Cheesy, crunchy, and perfect for toddlers and up.
- Quick & easy: Ready in 30 minutes or less.
- Great for lunchboxes: Perfect for school, travel, or picnics.
- Homemade goodness: Skip processed store-bought crackers.
- Customizable: Add herbs, garlic powder, or paprika for extra flavor.
Tips for Success
- Use cold butter and cold water for crisp texture.
- Chill dough for 15 minutes if it feels sticky.
- Roll evenly — thinner dough makes crispier crackers.
- Watch bake time closely; they brown quickly.
- Cool completely to allow them to crisp up.
- Store in an airtight container to keep crunchy.
Ingredients
- 8 oz cheddar cheese
- 3 tbsp cold unsalted butter
- 1 cup white spelt flour or all-purpose flour
- 3 tbsp cold water
Directions
- Preheat oven to 400°F (200°C).
- Add cheese, butter, flour, and cold water to a food processor and pulse for about 30 seconds until crumbly.
- Place dough on parchment paper, shape into a square, and roll between two sheets to about ¼ inch thick.
- Cut into 1-inch squares using a pizza cutter. Poke a small hole in the center of each cracker.
- Transfer parchment to a baking tray and space crackers slightly apart.
- Bake for 9–10 minutes until golden. Add 1–2 minutes if thicker.
- Cool for 15 minutes, then enjoy!
Notes
Storage: Store cooled crackers in an airtight container at room temperature for up to 5 days, in the fridge for up to 1 week, or freeze for up to 2 months. Reheat briefly in the oven to restore crunch.
