Original Cheez-Its contain inflammatory seed oils (soybean, canola), TBHQ preservative, and enriched flour with synthetic vitamins. This DIY version eliminates all problematic ingredients, using organic grass-fed butter instead of seed oils, whole grain flour, and real aged cheese for superior nutrition and flavor.
Based on: Original Cheez-It baked snack crackers
· Makes approximately 45 servings (equivalent to 45 pouches)
· Serving: 42g (about 25-30 small crackers)
Why This Recipe is Seed Oil Free
Commercial Original Cheez-It baked snack crackers from Cheez-It often contains inflammatory seed oils like canola, soybean, or sunflower oil. This homemade version replaces them with healthier fats like butter, ghee, coconut oil, or avocado oil — giving you the same great taste without the processed oils.
The original Original Cheez-It baked snack crackers may also contain artificial dyes. Check it on DyeFreeCheck to find out.
Adds umami depth and extra B-vitamins naturally, replacing synthetic vitamin fortification
Organic sunflower lecithin
4g (about 1 teaspoon) · NOW Foods Sunflower Lecithin Powder
Natural emulsifier to help bind ingredients; replaces soy lecithin
Instructions
Step 1. Preheat oven to 375°F (190°C) and line 3 large baking sheets with parchment paper. In a large bowl, whisk together the flour (680g), nutritional yeast (30g), salt (12g), paprika (6g), and sunflower lecithin (4g) until evenly distributed — this ensures the seasonings coat every cracker uniformly.
Step 2. Cut the cold butter (340g) into small cubes and add to the flour mixture. Using a pastry cutter or your fingers, work the butter into the flour until the mixture resembles coarse meal with some pea-sized butter pieces remaining — this creates the flaky texture. The process takes 3-4 minutes by hand.
Step 3. Add the grated sharp cheddar (225g) and cheese powder (85g) to the mixture. Using your hands or a fork, mix until the cheese is evenly distributed and the mixture starts to clump together when squeezed — the natural oils in the cheese help bind the dough.
Step 4. Gradually add 2-4 tablespoons (30-60ml) of ice water, one tablespoon at a time, mixing gently after each addition. Stop adding water when the dough holds together when pressed but isn't sticky — too much water makes tough crackers. Form the dough into 3 equal portions and wrap each in plastic wrap.
Step 5. Refrigerate the dough portions for 30 minutes — this firms up the butter and makes rolling easier. On a lightly floured surface, roll each portion to ⅛-inch thickness (about 3mm). Use a sharp knife or pizza wheel to cut into 1.5-inch squares, then transfer to prepared baking sheets leaving ½-inch between crackers.
Step 6. Use a skewer or toothpick to poke a single hole in the center of each cracker — this prevents excessive puffing and creates the classic look. Bake for 12-15 minutes, rotating sheets halfway through, until edges are golden brown and crackers feel crisp when cooled for 1 minute.
Step 7. Cool completely on the baking sheets for 10 minutes before transferring to airtight containers — they'll continue crisping as they cool. Store in airtight containers for up to 2 weeks at room temperature. For maximum freshness, include a small packet of rice or silica gel to absorb moisture.
Storage
Store in airtight containers at room temperature for up to 2 weeks. For longer storage, freeze in freezer bags for up to 3 months. Crackers may soften in humid conditions — re-crisp in a 300°F oven for 3-5 minutes if needed.
Cost Comparison
Cost per serving (homemade)$0.42
Cost per serving (store-bought)$0.85
Savings51%
Higher upfront ingredient costs are offset by buying in bulk — one shopping trip makes multiple batches. The superior ingredient quality (grass-fed butter, organic cheese) justifies the premium over conventional crackers filled with seed oils and preservatives.