Homemade cheese crackers are pretty easy to make, and you can modify them to your liking. I omitted salt to reduce sodium, but you can add it for that salt craving. You can also omit parmesan if you want to keep it low sodium. (It will have a subtle cheese & corn flavor that way.)
I have a detailed video tutorial, so don’t forget to watch it before making it.
Homemade Cheese Crackers
Homemade cheese crackers with less sodium for little bellies
- 1/2 cup all-purpose flour
- 1/2 cup corn flour or corn meal
- 1 cup shredded mild cheddar cheese
- 1/4 cup grated parmesan cheese
- 2 tbsp olive oil
- 1/3 cup hot water
- 2 tbsp nutritional yeast (optional)
- 1/2 tsp salt (optional)
Preheat the oven to 350F.
Add all-purpose flour, corn flour, cheddar cheese, parmesan cheese, olive oil, nutritional yeast, and salt (if using) to a food processor. Blend until combined.
With the food processor running, drizzle 1/3 cup hot water. The dough will stick together when pressed. If it doesn't, add a little bit more water.
Dump the dough onto a silicone baking mat (or floured surface) and gather it into a ball.
Roll out the dough half-way using a rolling pin, and move the dough onto parchment paper.
Roll out the dough until it is less than 1/4" thick. Thinner the crispier.
Place the parchment paper with dough onto a baking sheet.
Cut the cracker into your desired shape, either using a cookie cutter or cutting into squares.
Bake for about 12 minutes until edges are golden. Timing will vary based on the thickness of the crackers, so keep an eye on it.
Store in an airtight container. It's supposed to last a week, but we always finished them in one day!
You can crisp them up in an air-fryer if it goes stale.