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How to Make Smoked Cheese Crackers

  • Author: Lisa Keys
  • Total Time: 1 hour 18 minutes
  • Yield: 3 dozen 1x


Dare I say these smokey, cheesy buttery crisp crackers are addictive



1 cup all-purpose flour

½ teaspoon fine sea salt

1/8 teaspoon baking powder

1/8 teaspoon smoked paprika

1/8 teaspoon chipotle chili powder

7 tablespoons cold butter, diced

2 ½ ounces grated smoked cheddar cheese 

1 tablespoon minced, seeded serrano or jalapeno pepper

1 ½ tablespoons cold water

1 egg beaten with 1 tablespoon milk

Smoked salt




  1. In the bowl of a food processor fitted with metal blade, pulse flour, salt, baking powder, smoked paprika and chipotle powder until blended.
  2. Scatter butter over top of flour mixture; pulse until mixture forms course crumbs.
  3. Add cheese and chili pepper; pulse a few times to mix in.
  4. With the food processor running on low, add all the water and continue until mixture begins to clump and form a ball.
  5. Transfer dough to a lightly floured surface and bring together into a long, smooth roll 1 ½-inches in diameter. Wrap in plastic. Chill in the refrigerator for at least 1 hour or for as long as overnight.
  6. Heat oven to 400F. Line baking sheet with parchment paper. With a smooth bladed knife, cut dough into ¼-inch thick slices, rolling the dough ¼ turn between slices to help keep the round shape.
  7. Place crackers on prepared pan. Brush tops lightly with egg wash and sprinkle with salt.
  8. Bake 8 to 10 minutes or until golden brown. Transfer crackers on parchment to cooling rack. Serve crackers warm or at room temperature. 


  • Prep Time: 10 minutes
  • chill: 60 minutes
  • Cook Time: 8 minutes
  • Category: appetizers
  • Method: oven