Remaking cheez it’s
Remaking cheez it’s is a easy American recipe that serves 4. 200 calories per serving. Recipe by Louis Gantus on YouTube.
Prep: 20 min | Cook: 15 min | Total: 45 min
Cost: $1.58 total, $0.40 per serving
Ingredients
- 1 cup All-Purpose Flour (sifted)
- 1 cup Sharp Cheddar Cheese (freshly grated)
- 3 tablespoons Unsalted Butter (softened, cut into cubes)
- 0.5 teaspoon Baking Powder
- 0.5 teaspoon Salt (fine sea salt)
- 0.25 teaspoon Paprika (optional, for color and mild flavor)
- 2 tablespoons Water (cold tap water)
Instructions
Combine Dry Ingredients
In a mixing bowl, whisk together the sifted flour, baking powder, salt, and paprika until evenly distributed.
Time: PT5M
Add Butter and Cheese
Add the softened butter cubes and grated cheddar to the dry mixture. Using a fork or your fingers, mash the butter into the flour, then stir in the cheese until the mixture resembles coarse crumbs.
Time: PT5M
Form the Dough
Add the cold water a tablespoon at a time, mixing until the dough comes together into a smooth ball. If the dough feels too dry, add a little more water; if too sticky, sprinkle a bit more flour.
Time: PT5M
Roll Out the Dough
Place the dough on a piece of parchment paper and, using a rolling pin, roll it out to about 1/8‑inch (3 mm) thickness. Keep the surface lightly floured to prevent sticking.
Time: PT5M
Cut Squares
Using a pizza cutter, cut the rolled dough into uniform squares (about 1‑inch/2.5 cm on a side).
Time: PT2M
Poke Signature Holes
Press a chopstick (or skewer) into the center of each square to create a small hole, mimicking the classic Cheez‑It shape.
Time: PT2M
Bake the Crackers
Transfer the parchment with the cut squares onto a baking sheet. Bake in a pre‑heated oven at 350°F (175°C) for 12‑15 minutes, or until the edges turn golden‑brown and the crackers are crisp.
Time: PT12M
Temperature: 350°F
Cool and Store
Remove the baking sheet from the oven, let the crackers cool completely on a wire rack, then store in an airtight container.
Time: PT5M
Nutrition Facts
- Calories
- 200
- Protein
- 6 g
- Carbohydrates
- 18 g
- Fat
- 12 g
- Fiber
- 1 g
Dietary info: Vegetarian
Allergens: Dairy, Gluten
Ingredient Substitutions
- Instead of All-Purpose Flour: Whole Wheat Flour (will change texture)
- Instead of Sharp Cheddar Cheese: Gruyère, Parmesan, Sharp Colby
- Instead of Unsalted Butter: Margarine, Coconut oil (will add flavor)
- Instead of Baking Powder: Baking soda (use 1/4 tsp)
- Instead of Salt: Kosher salt (adjust amount)
- Instead of Paprika: Smoked paprika, no paprika
- Instead of Water: Milk (will add richness)
Equipment Needed
- Mixing Bowl
- Measuring Cups
- Measuring Spoons
- Box Grater
- Rolling Pin
- Pizza Cutter
- Chopstick (optional)
- Baking Sheet
- Parchment Paper
- Oven Mitts
Critical Steps — Do Not Skip
- Forming a smooth, non‑sticky dough (Step 3).
- Rolling the dough to an even 1/8‑inch thickness (Step 4).
- Baking until golden‑brown but not over‑browned (Step 7).
Chef Tips from the Video
- Use freshly grated cheese for maximum flavor and melt.
- Chill the dough for 10 minutes before rolling for cleaner cuts.
- For extra flavor, add a pinch of garlic powder or mustard powder to the dry mix.
Troubleshooting
Dough is too dry and crumbly.
Add water a teaspoon at a time until the dough comes together.
Dough is too sticky.
Dust the work surface and dough with a little extra flour; avoid adding too much.
Crackers are soft after cooling.
Bake a minute or two longer, and ensure the oven is fully pre‑heated.
Crackers burn around the edges.
Lower oven temperature to 325°F and watch closely; rotate the sheet halfway.
Storage
Refrigerator: Up to 1 week in an airtight container.
Freezer: Up to 2 months; re‑bake briefly to restore crispness.
Room temperature: Best consumed within 2 days; keep in a sealed jar.
Make-Ahead Tips
- Bake the crackers a day ahead and store airtight; they stay crisp.
- If they lose crunch, re‑bake at 300°F for 5 minutes.
Frequently Asked Questions
What is the cultural significance and history of Cheez‑It style cheese crackers in American snack culture?
Cheez‑Its were introduced in the 1920s by the Sunshine Biscuit Company and quickly became an iconic, shelf‑stable cheese snack in the United States. Their square shape with a signature hole made them instantly recognizable, and they have remained a popular lunchbox and office snack for generations.
What are the traditional regional variations of cheese crackers in the United States?
While Cheez‑Its are the most famous, other regions have their own cheese‑crack snack such as Wisconsin’s cheese‑crisp crackers, New England’s “Cheese Nips,” and various artisanal cheddar biscuits that differ in cheese type, seasoning, and thickness.
How are homemade Cheez‑It style crackers traditionally served in American households?
They are typically served as a snack straight from the pantry, paired with dips like ranch or hummus, or included in lunchboxes. During holidays, they may appear on snack platters alongside pretzels and nuts.
What occasions or celebrations are Cheez‑It style cheese crackers associated with in American culture?
Cheez‑Its are a go‑to snack for casual gatherings, movie nights, school lunches, and office break rooms. They also appear on party snack tables for birthdays and game‑day events because they are easy to share.
What makes Cheez‑It style cheese crackers special or unique in American snack cuisine?
Their combination of a crisp, buttery texture with a sharp cheddar flavor, plus the iconic perforated square shape, sets them apart from other crackers. The snack’s mass‑production history also gave it a nostalgic, comfort‑food status.
What are the most common mistakes to avoid when making Cheez‑It style cheese crackers at home?
Common errors include over‑mixing the dough (which can make the crackers tough), rolling the dough too thick (resulting in a soft interior), and under‑baking (leaving them soggy). Follow the recommended thickness and bake until golden‑brown for best crunch.
Why does this recipe use a pizza cutter instead of a cookie cutter for shaping the crackers?
A pizza cutter allows quick, straight cuts across a rolled sheet, producing uniform squares without needing multiple cutter sizes. It mimics the fast‑factory method described in the video and works well for a home kitchen.
Can I make these Cheez‑It style crackers ahead of time and how should I store them?
Yes, bake the crackers a day or two ahead. Once completely cooled, store them in an airtight container at room temperature for up to two days, or refrigerate for up to a week. Re‑bake briefly if they lose crispness.
What texture and appearance should I look for when the Cheez‑It style crackers are done?
The crackers should be a uniform golden‑brown on the edges, with a light puff around the perforated hole. They should feel dry and crisp to the touch, and break cleanly when snapped.
What does the YouTube channel Louis Gantus specialize in?
The YouTube channel Louis Gantus focuses on recreating popular packaged snacks and fast‑food items at home, offering step‑by‑step tutorials that demystify industrial‑style foods for home cooks.
How does the YouTube channel Louis Gantus's approach to snack recreation differ from other cooking channels?
Louis Gantus emphasizes simplicity and accessibility, using everyday kitchen tools rather than specialized equipment, and often adds personal hacks—like using a pizza cutter and chopstick—to achieve close‑to‑authentic results without the need for factory machinery.
Last updated: August 14, 2026
