Crispy Cheeto Cheese Snack (Print Version)

Crunchy cheddar and crushed Cheetos create a bold, cheesy snack ideal for sharing.

# What You’ll Need:

→ Cheese Mixture

01 - 1 1/2 cups finely crushed Cheetos (about 2 cups whole)
02 - 1 cup sharp cheddar cheese, finely grated
03 - 2 tablespoons unsalted butter, softened
04 - 1/4 teaspoon garlic powder
05 - 1/4 teaspoon smoked paprika
06 - Pinch of cayenne pepper (optional)

→ Dough

07 - 1/2 cup all-purpose flour
08 - 1/4 teaspoon baking powder
09 - 2 to 3 tablespoons cold water

# How to Make It:

01 - Preheat the oven to 350°F. Line a baking sheet with parchment paper.
02 - In a large bowl, mix the crushed Cheetos, grated cheddar, softened butter, garlic powder, smoked paprika, and cayenne pepper if using until evenly combined.
03 - In a separate bowl, whisk together the all-purpose flour and baking powder.
04 - Add the flour mixture to the cheese mixture and stir until a coarse dough forms. Gradually add cold water one tablespoon at a time, mixing until the dough just comes together and is firm but not sticky.
05 - Roll the dough between two sheets of parchment paper to 1/4-inch thickness. Cut into 1-inch squares or desired shapes using a knife or cookie cutter. Transfer to the prepared baking sheet, spacing pieces slightly apart.
06 - Bake for 13 to 15 minutes or until crackers are golden and crisp. Allow to cool completely on a wire rack before serving.

# Additional Tips::

01 -
  • They taste like the snack aisle decided to become fancy, but they take barely thirty minutes from start to finish.
  • You can make a huge batch for almost nothing, and they'll disappear faster than you'd expect.
  • There's something deeply satisfying about turning a junk food into something homemade and crispy.
02 -
  • Don't skip the cooling step on a wire rack—they'll crisp up even more as they cool, and trying to eat them warm will just disappoint you with a softer texture.
  • If your dough feels too dry, it's because you're not adding enough water—start with two tablespoons and add the third slowly, and the dough will surprise you by coming together perfectly.
03 -
  • The dough is easier to handle if you chill it for ten minutes after mixing—wrap it in plastic wrap and stick it in the fridge while you're prepping your baking sheet.
  • If you bake an extra two minutes past the fifteen-minute mark, you'll get an even more satisfying crunch that holds up better if these need to sit around.
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