Healthy Homemade Cheez-Its
Sharp cheddar, almond flour, and a technique that guarantees a shatteringly crisp cracker — no box needed. Ready in 30 minutes, gluten-free, and low-carb.
Equipment
- Food Processor
- Baking Sheet
- Parchment Paper
- Rolling Pin
- Pizza Cutter
- Chopstick or toothpick
Ingredients
Dough
- 8 oz sharp cheddar cheese (block)
- 1 cup almond flour
- 3 tbsp cold unsalted butter
- 1/2 tsp salt
- 1-2 tbsp ice water, if needed
For Topping
- flaky sea salt, for sprinkling
Instructions
- Preheat oven to 350°F. Line a baking sheet with parchment paper.
- Grate the cheddar on the large holes of a box grater.
- In a food processor, combine the almond flour, salt, and cold butter cubes. Pulse until coarse sand. Add grated cheddar and pulse until dough comes together in a ball. If dry, add ice water 1 tsp at a time and pulse once.
- Flatten dough into a disk, wrap in plastic, and refrigerate for 15 minutes.
- Place chilled dough between two sheets of parchment. Roll to 1/8-inch thickness. Remove top parchment and cut into 1-inch squares with a pizza cutter.
- Transfer squares to prepared baking sheet, leaving 1/2 inch space. Poke a hole in the center of each cracker with a chopstick or toothpick. Sprinkle generously with flaky sea salt.
- Bake for 10-14 minutes, rotating halfway. Cool completely on the baking sheet before serving or storing.
Notes
For best results, grate your own sharp cheddar from a block — pre-shredded cheese contains anti-caking agents that make crackers greasy. Do not skip poking steam holes; they keep the crackers flat and crisp. Watch the oven closely in the last 2 minutes; these burn quickly. Cool completely on the baking sheet before storing to maintain crunch. Store in an airtight container at room temperature for up to 3 days, or refrigerate for 5 days. To revive crunch, reheat in a 300°F oven for 3 minutes.