I absolutely love this homemade cracker recipe! It’s embarrassingly easy to make yet the results tastes like sophisticated cheddar cheese crackers. And they keep for weeks in a air-tight container. They remind me of cheese straws, however, with more of a crunch. But I need to use the term ‘homemade’ a tad loosely since these start with store bought saltines.
After topping the saltines with shredded cheese, I sprinkled a bit of crushed red pepper flakes on top and then popped them in the oven. You should, however, feel free to season them as you’d like . A friend uses McCormicks’ Smoky Sweet Pepper Spice Blend when she makes them (unfortunately my supermarket doesn’t carry this brand so I couldn’t try it. She recommends using 2 tsp).
This recipe is adapted from www.oregon.live and they adapted it from an original Shirley Corriher recipe . Corriher is well known in food circles – she’s a biochemist and one of the leading authorities on food science. It kind of makes sense that she figured out the surprising cooking method for this delicious cheese cracker recipe.
Homemade Cheese Crackers
- store bought saltines (1 sleeve per recipe)
- 8 oz. of sharp or extra sharp cheddar cheese
- crushed red pepper flakes (if you want yours spicy; otherwise leave out)
- Preheat oven to 500 degrees (475 degrees if your oven runs hot).
- Arrange crackers in rows on a 9 x 13 inch pan so that crackers are touching each other; you will need to break some in half to totally cover the bottom of the pan. You’ll use a little less than a sleeve of saltines.
- Sprinkle evenly with shredded cheese. If using crushed red pepper flakes, sprinkle them on top of the cheese.
- Place pan on center shelf of oven, close door and turn oven off. Leave in oven overnight or at least about 4 hours. The hot oven melts and browns the cheese and produces an even coating. Fat from the cheese soaks into crackers and puffs them slightly. Leaving them in the oven dries them out well so that they are super crunchy. Break apart and eat or store; they keep well for several weeks sealed in an airtight container.