Yes, you read that right. I’m about to show you the easiest way to make and enjoy your favorite childhood (or if you’re like me adulthood, too) snack again!
Raise your hand if you miss SNACKZ. Sure, almonds and carrot sticks are wonderful options when you’re feeling snacky but sometimes you just need a treat with a side of nostalgia. Cheeze-Its are 100% THAT SNACK for me. Cheese is my favorite food on the planet + crunch is the most satisfying texture (is it a texture?) a food can have, so marry the two together and you have my little foodie heart forever. Just don’t remind me about all the gut-ruining garbage that’s in them, kay?
Thanks to my girl Steph over at @back.to.lyfe we can now enjoy a tummy friendly version of the greatest snack on earth. I made my version using dairy cheese + butter but her recipe is 100% vegan and honestly it works perfectly either way.
With her gracious permission, I present to you VEGAN, GLUTEN FREE CHEEZE ITS!
3/4 cup gluten free flour (King Arthur works great!)
1 cup shredded cheddar cheese (vegan or dairy)
3 tbsp butter, softened (vegan or dairy)
1/2 tsp sea salt
1 tbsp ice water
Pre-heat oven to 375 and line two cookie sheets with parchment
With a hand mixer, mix together cheese + butter being careful to eliminate all lumps. You may have to smash with a fork to really get it creamy. A food processor also works.
Combine flour and salt in a separate bowl, gradually adding to cheese/butter, and mixing until fully incorporated/dough begins to form.
Start off by adding 1 tbsp ice water and watch to see if your dough needs a bit more water to stick together. This will vary depending on the type of flour you’re using as well as whether or not you’re using vegan ingredients.
Separate your dough into two balls and place half in the fridge.
Roll out half with a rolling pin between two pieces of parchment (I didn’t do this when making mine and I bet it would have been MUCH easier if I had!)
Roll the dough thin, about 1/8″ – this is KEY to getting that crunch!
With a pastry cutter or knife, cut dough into a grid, as shown below. I also used corn holders to poke little holes in the center, but if you have toothpicks those work better!
9. Brush lightly with olive oil and sprinkle with additional sea salt, making sure to separate
the crackers from one another.
10. Transfer the baking sheet to the freezer while you repeat the process with the other
dough ball. This helps to keep the crackers from spreading while baking.
11. Bake 20-30 minutes until lightly browned. Continue to check on them to ensure they’re
not TOO brown, but they are nice and crispy. Cool ten minutes and transfer to air tight
container… or, just eat them all immediately. No judgement here!