Jalapeno Cheese Crackers

5 from 1 vote

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These jalapeno cheese crackers are easy to make and super crunchy. Make this crispy cracker recipe to serve for the perfect party snack!

bowl of homemade crackers


I love to snack. I love crunchy, salty, snacks with lots of flavor and spice. So how about making some of these Jalapeño and Cheddar Cheese Crackers with Smoked Sea Salt? They never fail to impress.

Perfect anytime of year, these get a sprinkling of sea salt flakes for added flavor! Perfect for keeping guests out of your kitchen before the main meal. 🙂

Jalapeno Cheese Crackers

The other day a friend had made some crackers and he mentioned how easy they were to make and I thought… Why not, I could give it a shot and make my own Cheez-Its! They are my absolute favorite cracker and these are definitely less in fat. I figured.

Can I just say there is no hidden magic to make these, and the flavor profiles can just go on and on. I am hooked and I know you will be, too. Check these out.

overhead image: bowl of jalapeno cheese crackers

Instructions

First preheat your oven to 375°F. In a medium bowl, whisk together the flour, sugar, salt and paprika. Using a pastry cutter or food processor, cut in the butter into the dry ingredients until small crumbles form. Add the chopped pickled jalapeños (or fresh), sharp cheddar cheese, and milk to the bowl; mixing until evenly mixed.

Turn the dough out onto a well-floured surface and roll dough to about 1/8” thickness. Using a knife, pastry or pizza cutter, slice the dough into 2”x 2” squares.

With your dough cutter or spatula, transfer the crackers onto baking sheets lined with a Silpat silicone sheet or parchment paper. Pierce the top of each cracker with a small fork.

photo collage shows steps for making crispy cracker recipe

Lightly brush the tops of crackers with olive oil (I used a bottled olive oil sprayer I had instead to evenly coat) and sprinkle with a smoked sea salt, or regular if you don’t have it.

I love Maldon Sea Salt Flakes. These guys are super crunchy, and this smoked version I picked up the other day smells so good. Although a brand I have used before that is fantastic and who I incidentally saw recently up at Feast Portland is Jacobsen Salt Co.’s smoked version. Fantastic!

Bake at 375°F for 24-26 minutes, or until crackers are golden brown. Allow crackers to cool on a rack before serving.

These Jalapeño and Cheddar Cheese Crackers are not only easy to make but super crunchy. The buttery, flaky dough gets smoked salt flakes before baking. www.keviniscooking.com

These jalapeno cheese crackers are so addicting. Great on their own, but even better with slices of salami and goat cheese.

Experiment with the flavors, keep them nice and thin. I use smoked sea salt on top, but feel free to use whatever you like.

Also, if you’re looking for other snacks for the holidays, check out my Pancetta Parmesan and Black Pepper Popovers, Pesto Pine Nut Cheese Sticks, Mini PizzasGruyere Puffs, and for nuts try my English Tea Almonds and Spicy Pecan Snack.

These Jalapeño and Cheddar Cheese Crackers are not only easy to make but super crunchy. The buttery, flaky dough gets smoked salt flakes before baking. www.keviniscooking.com
A bowl full of copycat Cheese-It Crackers

Jalapeno Cheese Crackers

5 from 1 vote
These jalapeno cheese crackers are easy to make and super crunchy. Make this crispy cracker recipe to serve for the perfect party snack!
Servings: 8
Prep: 10 minutes
Cook: 24 minutes
Total: 34 minutes

Ingredients 

Instructions 

  • Preheat oven to 375°F.
  • In a medium bowl, whisk together the flour, sugar, salt and paprika.
  • Using a pastry cutter or food processor, cut in the butter into the dry ingredients until small crumbles form.
  • Add the chopped jalapeños, sharp cheddar cheese, and milk to the bowl; mixing until evenly mixed.
  • Turn the dough out onto a well-floured surface and roll dough to about 1/8” thickness. Using a knife, pastry or pizza cutter slice the dough into 2”x 2” squares.
  • With your dough cutter or spatula, transfer the crackers onto baking sheets lined with a Silpat silicone sheet or parchment paper. Pierce the top of each cracker with a small fork.
  • Lightly brush tops of crackers with olive oil and sprinkle with a smoked sea salt, or regular if you don’t have it.
  • Bake at 375°F for 24-26 minutes, or until crackers are golden brown. Allow crackers to cool on a rack before serving. Will keep 5 days in an airtight container.

Nutrition

Serving: 8oz | Calories: 26kcal | Carbohydrates: 3.2g | Protein: 0.7g | Fat: 1.1g | Saturated Fat: 0.7g | Cholesterol: 3mg | Sodium: 43.3mg | Fiber: 0.1g | Sugar: 0.2g

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

Course: Snacks
Cuisine: American
Have You Made This Recipe? Let Me Know on InstagramTag @keviniscooking or tag me #keviniscooking!

Kevin

Whether in the kitchen or on the grill, you’ll find me cooking American favorites with a love for BBQ, Mexican and Tex Mex. I’m passionate about making tasty food because life’s too short to be bland!

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25 Comments

  1. Can I used smoked paprika since I don’t have smoked sea salt? I’m wondering if it will still give it a Smokey flavor.

      1. I will! I have the Maldon Sea Salt Flakes. I have them in the oven now. Will they thin out once cooled? 1/4 seems pretty thick compared to the picture you posted. And thank you for the speedy reply!

      2. My bad Tracy! There was a typo after I came back to look. While the butter is cut into 1/4″ cubes, the dough should be rolled out to 1/8″ and puff up slightly when baked to a 1/4″ thickness. Maybe bake yours a little longer and keep an eye on them? Again sorry for the goof up!