Original Cheez-Its contain inflammatory soybean oil and artificial preservatives like TBHQ and MSG. This clean version replaces the seed oils with organic butter, eliminates MSG by using nutritional yeast for natural umami, and removes all artificial additives while maintaining that classic cheesy crunch.
Based on: White Cheddar Baked Snack Crackers
· Makes approximately 45 servings (about 3.5 cups of crackers)
· Serving: 26 crackers (30g)
Why This Recipe is Seed Oil Free
Commercial White Cheddar 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 White Cheddar Baked Snack Crackers may also contain artificial dyes. Check it on DyeFreeCheck to find out.
Adds savory depth that complements the cheese without overpowering
Instructions
Step 1. Preheat oven to 375°F (190°C). In a large mixing bowl, whisk together 340g organic whole wheat flour, 8g sea salt, 3g baking soda, 2g garlic powder, and 30g nutritional yeast until evenly distributed. The nutritional yeast tends to clump, so break up any lumps with your fingers as you whisk.
Step 2. Add 113g cold, cubed grass-fed butter to the flour mixture. Using a pastry cutter or your fingertips, work the butter into the flour until the mixture resembles coarse breadcrumbs with some pea-sized butter pieces remaining. This should take 3-4 minutes - don't overwork it as the butter pieces will create flaky layers.
Step 3. Add 170g finely grated organic white cheddar cheese and toss to distribute evenly. The cheese should be grated very fine (use the small holes of a box grater) so it incorporates well and doesn't create large clumps that could burn.
Step 4. Gradually add 60-75ml (4-5 tablespoons) cold water, one tablespoon at a time, mixing gently with a fork after each addition. Stop adding water when the dough just holds together when pressed - it should not be wet or sticky. Too much water will make tough crackers.
Step 5. Turn the dough onto a lightly floured surface and gently knead 3-4 times until it comes together. Divide into two equal portions. Roll each portion between two sheets of parchment paper to about 1/8 inch (3mm) thickness - this ensures even baking and prevents sticking.
Step 6. Using a sharp knife or pizza cutter, cut into 1-inch squares. Transfer the parchment with crackers directly onto baking sheets, leaving about 1/2 inch between crackers. Using a skewer or toothpick, poke a single hole in the center of each cracker to prevent puffing.
Step 7. Bake for 12-15 minutes until the edges are golden brown and the crackers feel firm when lightly touched. The cheese may brown slightly, which adds flavor. Cool completely on the baking sheet for 5 minutes, then transfer to a wire rack. They'll continue crisping as they cool.
Step 8. Store in an airtight glass container at room temperature for up to 10 days. For maximum crispness, include a food-safe silica gel packet. These crackers can also be frozen for up to 3 months - thaw at room temperature and re-crisp in a 300°F oven for 3-4 minutes if needed.
Storage
Store in airtight glass container at room temperature for up to 10 days. Freeze for up to 3 months. Re-crisp in 300°F oven if needed after thawing.
Cost Comparison
Cost per serving (homemade)$0.18
Cost per serving (store-bought)$0.45
Savings60%
While the upfront ingredient cost is higher due to organic quality, you save significantly per serving and avoid inflammatory seed oils and artificial additives. Bulk buying flour and seasonings brings the per-batch cost down over time.