Homemade Crackers made with Parmesan cheese and Italian seasoning. Making crackers from scratch might seem excessive or intimidating, but I’ve simplified the process to bring you a drool-worthy recipe. Once you try it, you won’t forget it!
Is It Worth Making Your Own Crackers?
Here’s an exact quote from my sister as I practically shoved this cracker in her mouth for a taste test – “I can’t imagine having my life together enough to ever make my own crackers!”
Okay, fair enough. And I hear you. It may seem like making crackers is unnecessary, (store-bought ones actually DO taste good) and are difficult or overly complicated to make. But one bite of these crackers and I think you may change your mind — at least a little.
These crackers are ridiculously tasty — as in the best crackers I’ve ever eaten. And yes, they take a little work, but honestly, not too much more than driving to a store and buying your own box. Besides, gourmet crackers can be costly, and it’s quite economical to make your own. Additionally, you have control over the quality of ingredients used and what exactly goes into your crackers. (If you’d prefer making homemade crackers for toddlers or babies, instead of having them eat store-bought, this is the recipe to use!)
I’ve tried to make this recipe as simple as possible, and think you’ll be impressed with how easily they come together. Next up on the bucket list? Making homemade graham crackers! 🙂
Ingredients
- Parmesan Cheese: It gives your crackers a strong cheese flavor. Grate your own cheese for better flavor and less salt.
- Unsalted Butter: Makes your crackers rich and flaky. Use cold butter to help make the dough crumbly.
- Seasonings: These add a nice spice and depth to your crackers. Adjust the amount of each to suit your taste, keeping in mind the saltiness from the cheese.
- Flour: This holds everything together. Tip: Mix gently to keep your crackers light and crunchy.
- Heavy Whipping Cream: This moistens the dough, making it easier to handle. Add a little at a time—you might not need it all.
- Italian Seasoning: Adds a herby flavor that goes well with the cheese.
How To Make Homemade Crackers
Homemade Crackers are incredibly easy to make and use simple ingredients. And you can have them in just four easy steps! Just like our go-to Biscuit Recipe and our favorite Pie Crust Recipe, we use the food processor to pulse together a dough in mere minutes.
- Combine all the ingredients together in the food processor. Pulse (never purée) to form a dough.
- Press the dough together and then roll out the dough to 1/8-1/4 inch thick.
- Place the dough on large greased and floured baking sheets and score with a very sharp knife.
- Bake. Remove from the oven, sprinkle on salt, let crackers cool, and break ’em apart.
Add to a festive charcuterie board? I think yes!
Homemade Crackers Recipe: Tips
- Score the dough — or don’t. Before baking, I like to score the dough so the crackers break into uniform squares. If you’d rather not score the dough, simply wait for the sheet of baked crackers to cool and set. Then simply break apart into rustic-looking crackers (kind of like making peppermint bark– just with crackers!).
- Roll the dough thinly. If the dough is too thick, the crackers won’t be crispy and crunchy (and might even be a little doughy in the center).
- Homemade cheese crackers rely on good cheese! Grab a block of Parmesan and grate it on the small holes of a grater. Alternatively, use finely grated Parmesan cheese. Parmesan from the can will be too salty and won’t work very well in these crackers. The better the Parmesan, the tastier these crackers will be!
Homemade Crackers FAQs
To get nice, crispy crackers, here are a few suggestions:
1. Roll the dough thinly.
2. Bake them a bit longer.
3. Let the crackers cool completely.
Tough crackers are likely due to overworking the dough. Avoid over-mixing or kneading more than necessary.
Too much flour can also be a culprit!
No! This will result in tougher crackers. Just mix until it all holds together.
Variations
- Healthy Homemade Crackers: Try these seeded ones instead!
- Garlic Crackers Recipe: These crackers have dried minced garlic in them, which gives a nice hint of garlic. For a stronger flavor, bump up the amount of minced garlic in the dough.
- Homemade Saltine Crackers: Give this recipe a go!
Quick Tip
Swap the seasoning: Instead of Italian seasoning, you could try one herb instead for a stronger flavor (think dried crushed rosemary, thyme, parsley, basil, etc.).
Storage
Can I Freeze Homemade Crackers?
Another bonus of making your own crackers is how well they freeze. Freeze the disc of dough (wrapped in plastic and in a gallon-sized bag) in the freezer for 3-4 months. Thaw overnight and roll out the next day.
Alternatively, store baked crackers in an airtight container for up to 4 months. Thaw at room temperature, but note they do lose some crispness.
Store completely cooled baked crackers in an airtight container at room temperature for up to a week. These are best the first day they’re made!
Use These Crackers In One Of These Appetizers:
- Cheese Ball Recipe with bacon and pecans
- Pistachio Crusted Cheese Ball with dried apricots
- Chipotle Ranch Dip with real chipotle peppers
- Queso Dip Recipe made with white Cheddar
- Baked Potato Dip with bacon and green onions
Homemade Crackers
Ingredients
- 1/2 cup freshly grated Parmesan cheese Note 1
- 4 tablespoons unsalted butter, cold
- 1/2 teaspoon seasoned salt
- 1/8 teaspoon ground pepper
- 1/8 teaspoon paprika
- 1/8 teaspoon dried minced garlic
- 1 cup white all-purpose flour
- 4-5 tablespoons heavy whipping cream (not whipped)
- 2 teaspoons Italian seasoning
- Optional: Maldon sea salt flakes or fine sea salt
Instructions
- PREP: Preheat the oven to 400 degrees F. Spray a large baking sheet with nonstick spray and then lightly flour the surface. Don't use parchment or Silpat liners. Set aside. Cube the butter into 8 equal cubes.
- PULSE: In a food processor, pulse the Parmesan cheese and butter until crumbly, about 10, one-second pulses. Do not puree.
- PULSE AGAIN: Add in the salt, pepper, paprika, dried minced garlic, and half of the flour. Pulse 4 more times to combine. Add in the rest of the flour and 4 tablespoons heavy whipping cream. Pulse a few more times and then add the last tablespoon if needed (clumpy dough should be forming.)
- ADD HERBS: Dump the dough mixture straight from the food processor onto a sheet of plastic wrap or wax paper. Pour the Italian seasoning on top and fold the herbs into the dough gently until a nice dough comes together. Avoid kneading or overworking.
- ROLL: Place a piece of parchment paper on top of the ball of dough and roll out the dough to 1/8th-1/4th inch thickness (according to personal preference). We like thinner better– If the dough is too thick then the crackers won't be crispy and crunchy (and might even be a little doughy in the center). Remove the parchment paper on top and (if desired) trim the edges (not necessary). Then use the plastic wrap to pull up the large sheet of dough and invert it onto the prepared baking sheet.
- SCORE: Using a super sharp knife, perforate the dough to make lines for the crackers. (Don't cut all the way through the dough).
- BAKE: Bake for 8-14 minutes or until lightly browned at the edges (thicker crackers bake longer — keep an eye on them and check every minute or so). Remove from oven and sprinkle immediately with fine sea salt (if desired). Let stand on sheet pan until cooled.
- BREAK INTO CRACKERS: Break into the crackers along perforated lines and enjoy!
- STORAGE: Store completely cooled baked crackers in an airtight container at room temperature for up to a week. Freeze the disc of dough (wrapped in plastic and in a gallon-sized freezer bag) in the freezer for 3-4 months. Thaw overnight and roll out the next day. Alternatively, store baked crackers in an airtight container for up to 4 months. Thaw at room temperature; note: they do lose some crispness.
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe adapted from NY Times.
Can I substitute half and half for heavy whipping cream? Trying to use what I already have in my pantry/fridge 🙂
Sorry Kristie, I haven’t ever tried that so I can’t say for sure! I think if you do, maybe start with a little less since it’s not as thick as heavy cream.
How long will these keep for? Can the dough be frozen before baking?
Can these be made in advance?
Yes! 🙂 But I wouldn’t make them more than 2-3 days ahead of time!
I was craving cheese crackers tonight and had a chunk of parmesan in the fridge. This recipe was so quick and easy, and they are perfect! Thanks!
So thrilled these were a hit! Thanks for taking the time to leave a comment Katie 🙂
My favorite kind of dip is french onion.
Yum! 🙂
I love black bean dip!
I love a good black bean dip!!
my favorite dip is spicy queso
My favorite dip is Hidden Valley Ranch mix.