This crispy, cheesy Jalapeno Cheddar Crackers recipe is sure to be a crowd-pleaser. It's made with whole wheat flour, so it's not entirely unhealthy either!
It's Super Bowl Time!
(Ok, I don't know when you're reading this. But it was Super Bowl time when I wrote it.)
With the Super Bowl right around the corner, I feel like I should post something snacky. I'd probably be a bad food blogger if I didn't, right?
Because we all know there's really just one reason to look forward to the Super Bowl. And it doesn't involve football or commercials. FOOD!
Glorious snack foods. This I can do.
So I made some Jalapeño Cheddar Crackers. And they're pretty darn good—not just for Super Bowl snacking, but anytime snacking. They're cheesy, crunchy, and a little bit spicy.
Did I mention that they're easy too? Because they are!
And if you're looking for more snack ideas for the big game - go check out my collection of vegetarian super bowl snacks here or completely vegan super bowl ideas over here!
Happy snacking!
Ingredients
- 1 cup all-purpose flour
- ¾ cup white whole wheat flour whole wheat is fine too
- ½ tsp salt
- 3 tbsp olive oil
- ½ cup water
- ½ cup sharp cheddar cheese shredded, divided
- 1 jalapeño pepper seeded & minced
- sea salt for sprinkling
Instructions
- Preheat oven to 350°F.
- Whisk together flours and salt in a medium bowl. Set aside 2 tablespoons of cheese. Stir in olive oil, water, remaining cheese, and jalapeño. Mix until just combined, careful not to overwork the dough. If needed, add another tablespoon of water to moisten.
- Line a large baking sheet with parchment paper. I used a rimmed sheet, but an unrimmed sheet would work too. Transfer cracker dough to baking sheet and roll out it out as thin as you can—about the thickness of a saltine. Use a knife or pizza cutter to mark dough into rectangles. (Don't cut the dough all the way through, just draw lines on it.) Sprinkle tops of crackers with reserved cheese and sea salt.
- Bake for 20–30 minutes or until crisp and just beginning to brown. Baking time depends on the thickness of the crackers, so be sure to keep an eye on them! Allow to cool completely, then break along lines. Store crackers in an airtight container; if they get stale, bake at 225°F for 10 minutes or until crisp.
Gourmantine says
I don't usually watch football (or any other sport for that matter) but I would gladly make these anytime. I'm sure they'd be a hit at any party 🙂
Genevieve says
Ooh, I love homemade crackers, especially when they have flavourful ingredients added to them like cheese and jalapeno! I like how you sprinkled some cheese on top too for that splattered effect. My only issue with them is that they don't seem to last very long, but usually it isn't a problem to eat them up!
Kiersten says
When they start getting a little soft, I usually pop them back in the oven and they crisp up again. But for some reason this particular cracker recipe lasted 3 days without getting soft. That's a first!
Bernadette @ Now Stir It Up says
There is (some big car brand) commercial this year that has a baby in an astronaut suit and then bunch of baby animals in astronaut outfits. They are doing that slow, i'm super important pay attention to me, walk to dramatic music. Honestly... it is the cutest thing I have seen. Sooo, i'm watching for that... and maybe the football. 🙂
These crakers look great BTW. Anything with jalapenos and cheese are on my yummy list.
Kiersten says
Animals in astronaut outfits? Okay, I'm sold. 😀
Liz @ A Nut in a Nutshell says
I shall make these scrumptious snack bites of yum!
Alison @ Ingredients, Inc. says
what a great idea! LOVE your stuff
Kelly @ Texas Type A Mom says
These look so tasty and surprisingly sound a lot less time consuming than I would have imagined.
Dee @ Cocktails with Mom says
I want to make these :).
Russell van Kraayenburg says
How awesome are these?! I am so trying these.
mjskit says
How did I miss that wonderful crackers??! Where can I buy a box? So good!
Deborah dowd says
These crackers look like a great way to snack healthy- even before football season.
Margaret says
I made this last weekend when I was snowed in, and they are very tasty! The only difference was that, even though I rolled them out as thin as a saltine cracker, they were still very soft after the 30 minutes. I popped them back in the oven today at 350 for another 20 minutes, and that seems to have crisped them up better. Thanks for the easy and tasty recipe!
Fiona Manoon says
It looks very yummy.
Thanks for sharing such a delicious recipe with us.