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5 from 1 vote

Jalapeño and Cheddar Cheese Crackers

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. Adapted from Dave's recipe for Olive and Roasted Red Pepper Crackers over at Spiced.
Prep Time10 mins
Cook Time24 mins
Total Time34 mins
Course: Snacks
Cuisine: American, Western
Keyword: cheese cracker recipe, homemade cheese crackers, jalapeno cheese cracker recipe
Servings: 8
Calories: 26kcal
Author: Kevin Is Cooking


  • 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


  • 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 ¼” 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.


Serving: 8g | 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