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Homemade Crisp Crackers

Store-bought crackers have nothing on these cheesy crisps. Make them in advance and keep them handy in an airtight container for anytime snacking.—Taste of Home Test Kitchen
  • Total Time
    Prep: 20 min. + chilling Bake: 20 min./batch + cooling
  • Makes
    4 dozen


  • 1-3/4 cups all-purpose flour
  • 1/2 cup cornmeal
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon sugar
  • 1/2 teaspoon salt
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon Italian seasoning
  • 1/2 cup cold butter, cubed
  • 1-1/2 cups shredded Colby-Monterey Jack cheese
  • 1/2 cup plus 2 tablespoons cold water
  • 2 tablespoons cider vinegar


  • In a large bowl, combine the first 7 ingredients; cut in butter until crumbly. Stir in cheese. Gradually add water and vinegar, tossing with a fork until dough forms a ball. Wrap securely in waxed paper and refrigerate for 1 hour or until firm.
  • Divide into 6 portions. On a lightly floured surface, roll each portion into an 8-in. circle. Cut into 8 wedges and place on greased baking sheets.
  • Bake at 375° for 17-20 minutes or until edges are lightly browned. Cool on wire racks. Store in an airtight container.
Nutrition Facts
2 crackers: 103 calories, 6g fat (4g saturated fat), 16mg cholesterol, 145mg sodium, 10g carbohydrate (0 sugars, 0 fiber), 3g protein. Diabetic Exchanges: 1 fat, 1/2 starch.
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