Organic Real Cheddar Crackers (Cheez-It Alternative)
Commercial Cheez-Its contain inflammatory seed oils (soybean, canola) and artificial additives that have no place in clean eating. This DIY version uses real organic aged cheddar, butter instead of seed oils, and simple whole food ingredients to create the same satisfying cheesy crunch without the industrial processing.
Based on: Cheez-It Original
· Makes approximately 16 servings
· Serving: 27 crackers (30g)
Why This Recipe is Seed Oil Free
Commercial Cheez-It Original from Cheez-It (Kellogg's) 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.
Ingredients
Organic unbleached all-purpose flour
300g (2½ cups) · King Arthur Baking Organic Unbleached All-Purpose Flour
Provides the crispy base structure and carbohydrates that make these crackers satisfying and shelf-stable.
Organic aged cheddar cheese
120g (1 cup finely grated) · Organic Valley Sharp Cheddar Block (for grating fresh)
Delivers the signature cheesy flavor and protein content while providing natural orange color from real cheese.
Organic grass-fed butter
80g (6 tablespoons, softened) · Kerrygold Grass-Fed Butter or Organic Valley Butter
Replaces inflammatory seed oils with healthy saturated fats that create the perfect crispy texture and rich flavor.
Fine sea salt
4g (¾ teaspoon) · Redmond Real Salt Fine
Enhances the cheese flavor and balances the richness while providing essential minerals missing in processed table salt.
Organic paprika
6g (2 teaspoons) · Simply Organic Paprika
Adds the characteristic orange-red color naturally and provides a subtle smoky-sweet flavor that complements the cheese.
Cold filtered water
30-45ml (2-3 tablespoons) · Filtered tap water or spring water
Helps bind the dough just enough to roll and cut without making crackers tough or dense.
Instructions
Step 1. Preheat your oven to 375°F (190°C) and line two large baking sheets with parchment paper. In a food processor, pulse the softened butter (80g) with the grated cheddar cheese (120g) for 30-45 seconds until well combined but not completely smooth—small cheese pieces add texture. If mixing by hand, use a fork to mash the butter and cheese together in a large bowl until evenly distributed.
Step 2. Add the flour (300g), salt (4g), and paprika (6g) to the butter-cheese mixture. Pulse in the food processor for 10-15 seconds, or mix with a wooden spoon until the mixture resembles coarse crumbs. The key here is not to overwork the dough, which would make tough crackers. Gradually add cold water 1 tablespoon at a time while pulsing or mixing, until the dough just comes together when pressed—it should hold together but not be sticky.
Step 3. Turn the dough onto a lightly floured surface and gently knead 2-3 times just to bring it together. Divide the dough in half for easier rolling. Roll each half between two sheets of parchment paper to exactly ⅛-inch thickness (3mm)—this precise thickness is crucial for achieving the right crispiness. The dough should be even throughout; use a ruler to check if needed.
Step 4. Using a sharp knife or pizza cutter, cut the rolled dough into 1-inch squares (2.5cm). You should get approximately 200-220 crackers total. Carefully transfer the cut squares to your prepared baking sheets, spacing them about ¼-inch apart. Use a skewer or toothpick to poke a single hole in the center of each cracker—this prevents puffing and gives them the authentic Cheez-It look.
Step 5. Bake for 12-15 minutes, rotating pans halfway through, until the edges are golden brown and the crackers feel firm when gently pressed. They should sound crispy when tapped with a spoon. Don't underbake—soggy crackers won't keep well. Remove from oven and let cool completely on the baking sheets for 10 minutes before transferring to a wire rack. They'll continue crisping as they cool.
Storage
Store completely cooled crackers in an airtight container at room temperature for up to 2 weeks. For maximum freshness, add a silica gel packet or place a piece of bread in the container for the first day, then remove it. These crackers can also be frozen for up to 3 months in freezer bags.
Cost Comparison
Cost per serving (homemade)$0.49
Cost per serving (store-bought)$0.62
Savings21%
While the per-serving cost is competitive, the real value is ingredient quality—you're eliminating inflammatory seed oils and artificial additives while using real cheese and grass-fed butter. The upfront ingredient investment pays off over multiple batches, and bulk buying reduces costs significantly.