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
Ingredients
- 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)
Instructions
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Preheat the oven to 350F.
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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.
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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.
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Dump the dough onto a silicone baking mat (or floured surface) and gather it into a ball.
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Roll out the dough half-way using a rolling pin, and move the dough onto parchment paper.
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Roll out the dough until it is less than 1/4" thick. Thinner the crispier.
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Place the parchment paper with dough onto a baking sheet.
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Cut the cracker into your desired shape, either using a cookie cutter or cutting into squares.
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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.
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Store in an airtight container. It's supposed to last a week, but we always finished them in one day!
Recipe Notes
You can crisp them up in an air-fryer if it goes stale.
