Jalapeño Cheddar Crackers

Jalapeno Cheddar Crackers Recipe

Jalapeno Cheddar Crackers
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? But I have to confess, I won’t be watching the Super Bowl this weekend. Football is the worst, you guys. The worst!

There are some sports that I kind of understand. Like soccer. Kick the ball into the net. Easy! But with football, there’s just too much going on. There’s running and numbers on the field and a weird shaped ball. Confusing! When we had to play flag football in gym class, the teacher never even bothered to explain how to play because I guess, like breathing and sleeping, everyone just innately knows. So I’d just run in whichever direction seemed appropriate and when it looked like someone wanted to throw the ball to me, I’d shake my head, wave my arms, and mouth the word “NOOOOOOO!!!!” And if I did, for some reason, end up with the ball, usually I’d throw it to whomever was closest to me, whether they were on my team or not. Because I did not want the ball. And then everyone would yell at me. Oh, they would yell.

That is what I know of football.

Jalapeno Cheddar Cracker Dough
Then there are the people who say, “Oh, I just watch the Super Bowl for the commercials!” And really, the only thing I can think of that’s worse than watching the Super Bowl is watching the Super Bowl and watching the commercials. Because really, the only commercials I will ever voluntarily subject myself to are those “You bet your sweet As…percreme!” ones they play during Dr. Phil and the Kia commercial with dancing hamsters. Because: duh, dancing hamsters.

But there’s another reason to be all gung-ho about the Super Bowl. One that 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!

Jalapeno Cheddar Crackers
Are you looking for other Super Bowl snack ideas? The Spicy RD has a round-up of healthy Super Bowl Sunday recipes and Julie from The Little Kitchen compiled a massive list of her picks for the 100 best Super Bowl recipes.

Happy snacking!

Print this recipe
Jalapeño Cheddar Crackers

Prep Time

15 minutes

Cook Time

30 minutes

Total Time

45 minutes


1 baking sheet of crackers


  • 1 c. all-purpose flour
  • 3/4 c. white whole wheat flour (whole wheat is fine too)
  • 1/2 tsp. salt
  • 3 tbsp. olive oil
  • 1/2 c. water
  • 1/2 c. shredded sharp cheddar cheese, divided
  • 1 jalapeño pepper, seeded & minced
  • sea salt for sprinkling


  1. Preheat oven to 350 degrees.
  2. 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.
  3. 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.
  4. 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 degrees for 10 minutes or until crisp.


For spicier crackers, add a second jalapeño or use a hotter pepper.


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!

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!

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.

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!

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