Name: Home Kitchen White Cheddar Parmesan Cheez-its
Prep time: 1 h
Cook time: 17 min
Total time: 2 h
Yield: 8 servings
Cuisine: American
Ingredients: 6 ounces extra sharp white cheddar cheese (grated); 2 ounces parmesan (grated); 1/4 cup unsalted butter; 1 teaspoon kosher salt (plus more for sprinkling); 1 cup unbleached all-purpose flour; 2 tablespoons cold water

These White Cheddar Parmesan Cheez-its make for a dependable kitchen-made snack! Eat them by the handful or add a few to your bowl of soup for some crunch.

As a kid, Saltines and Cheez-its where pretty much the only inexpensive crackers around.

Well that I knew of anyways. But today, holy-moly! Grocery stores dedicate a whole aisle to crackers, crisps, wafers, you name it.

However, saltines are still my go-to. We eat them all the time; with chili, soup or smother them with butter and eat them as a snack. I will always be a loyal Saltine consumer, but the younger cooks love those dang Cheez-its! I loathed them when I was little. They smelled weird and gave kids bad breath.

Did I mention I HATED them?! So of course, my daughters would turn out to love them. Smh.

Truly they did… from starvation! Don’t laugh! I was at work and it was a Sunday, and white cheddar Cheez-its were the only thing left in the hospitals vending machine, well that and a pack of double mint gum. Anyways. So as I sat moaning and groaning about how flippin memorable they were and how they were worth every stinking calorie, I thought… I could so make these things.

Kitchen-made goldfish crackers with a white cheddar Cheezit twist.

To Make These White Cheddar Parmesan Cheezits Set out:

cheese
butter
flour
water
salt
and some love ❤️

First throw 6 ounces cheddar, 2 ounces parmesan, 1 cup flour and 1/2 stick of (4 tablespoons) butter into a food processor.

Next, secure the lid and pulse until it forms small pebbles.

Then, with your food processor running, pour in 2 tablespoons cold water.

Until it forms larger clumps.

Next, place the dough on to some plastic wrap.

Then flatten it out a tad. Wrap and then stick it into the fridge for a few hours. I only waited one. I’ve never been good at waiting. Ask anyone.

Next, roll it out thin. I surely need to improve that part of my life, but I’m sure you’ll do better than me.

Then cut out one inch squares, or if you’re a rebel like me, triangles.

Next, line a large sheet pan. It was this method that made me run out and spend 20$ on a silpat. You could surely still use parchment, but it was time. I had enough fighting with that stuff to lay down flat.

Then fit as many as you can on the pan. It’s okay to crowd them together. They puff up {not out}! If you think they’ve warmed up a tad, throw them in the fridge again for a few.

Finally, slide the pan into your preheated 375° oven and bake for 15-17 minutes. WATCH CAREFULLY!! Remove, sprinkle with a teeny tiny bit of kosher salt. This batch was perfectly golden but still soft and flaky, so I went further.

I decided to do a little experiment. So I added additional time to each of the three batches. I prefer the darker ones myself, but then again Worth keeping burnt toast and slightly blackened grilled cheese sandwiches. Freak? Why yes I am! But the darker ones did have more of a cracker crisp to it.

Also, I like these go-to right out of the oven. I simply give ’em a few minutes of cooling down time, and shovel them into my mouth. Store in an airtight container for a few days, the less crispy ones will be a little softer… but still reliable to dunk in soups or top on chili!