Jalapeno Cheese Crackers
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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!
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.
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.
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 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 Pizzas, Gruyere Puffs, and for nuts try my English Tea Almonds and Spicy Pecan Snack.
Jalapeno Cheese Crackers
Ingredients
- 2 cups all-purpose flour
- 1 tsp sugar
- 1 tsp salt
- 1 tsp paprika
- 4 tbsp 2 oz. cold unsalted butter, cut into ¼” cubes
- 3 tbsp pickled jalapenos or fresh, finely minced
- 1/2 cup shredded sharp cheddar cheese
- 1/2 cup + 2 Tbsp milk
- olive oil
- smoked sea salt
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
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.
One thing I don’t do enough is make crackers! I have to again! I love them!
I love homemade crackers!
I’d love to make these for my Christmas tins…how long will they keep in an air tight tin?
Sorry…I just read the comments which included storage! I was so excited when I read through the recipe as it was exactly what I was searching for. So I commented before reading the comments.
They should keep 5 days in an airtight container. Thanks for stopping by Cate!
Hello Kevin,
Do you know how long these will stay fresh if sealed properly? I love make ahead recipes when planning a party.
I think the longest I had them was like 5 days in an airtight container, couldn’t help myself! Thanks for stopping by the site Betty.
Love Cheezit Hot & Spicy, but being a control freak I would love to make my own! Can I use pickled jalapenos to get the same result? Also, could I substitute cayenne or red pepper flakes, or any other herbs?? Plan on making lots of these in the future! Thanks!
Hello Darlene! Thanks for stopping by the site. Yes, I’ve used the pickled jalapenos and you could easily interchange whatever spice you choose. I updated the recipe to reflect that, thanks. Let me know how they turn out. Have a great weekend.
Finally had an opportunity to make a batch this morning. Went out to my garden, picked a few fresh jalapeños and got to work. They came out as advertised – they’re awesome! Thanks for giving me another great way to use up my jalapeños!
Thanks Dave, so glad you enjoyed them and Happy Holidays!
These remind me of the cheese wafers my Grandma made. They’d be great with the pepper jelly I make!
Thanks for stopping by Cheryl, let me know how they turn out and Happy Holidays.
Oh man, these crackers look amazing, Kevin! I’ve always wanted to try making my own cheez-its…but you took it to a whole new level with the jalapeno and smoked sea salt. And using the pasty wheel to cut these bad boys was a stroke of pure genius…I wish I had thought of that for my crackers! Thanks so much for the shout-out…you rock, man. Have a great weekend! #WolfpackEats
Thanks so much David, you WERE the inspiration behind me trying these out. Let me know if or when the democracy has spoken – don’t want to use your guys hashtag without approval from the pack. 😉 (and if I’ve put you on the spot, apologies and no worries). Have a great weekend!
Ooooo, I love these!
Hi Amanda and thanks. Loved your Macadamia and Vanilla Bean Butter the other day and the pictures I’m seeing lately on your Instagram have been amazing. Have a great weekend!
Whoa, another dude food blogger?! Sweet! Hey Kevin, so glad to come across your site! David clued me in that there was another wolf hanging around! These crackers look legit man! I’m a huge fan of jalapeno so these are right up my alley!
Hey there Chris! Thanks for stopping by the site. I found Matt, Mike and David along the blogosphere of links. Glad he mentioned you and another as well. Checked out your site, amazing photos and that Sweet Potato Cheesecake looks crazy good, but you had me with those Totchos! Have a great weekend.
Wow. This looks great! Going to make these this weekend.
Thanks Wayne, you won’t be disappointed. They will be gone in no time.