Okay, so real talk – who else lived for those little orange cheese crackers growing up? Like, every time I saw them, my snack brain just activated. But let’s be honest, the store-bought ones are kinda… fine. You know what’s not just “fine”? This easy Homemade Cheese Nips recipe. Seriously, once you try making your own, there’s no going back. These little squares are intensely cheesy, super crispy, and ridiculously satisfying.
If you’ve ever wondered how to make the best Homemade Cheese Nips that actually taste like real cheese and not just, well, orange dust, you’re in the right place. They come together super fast, with ingredients you probably already have, and are way better for you than anything from a box. Perfect for munching on during a Netflix binge or impressing your friends at your next hangout.
Serving and Pairing Suggestions
These Homemade Cheese Nips are perfect for snacking on their own, but they also play well with others!
- Dip It Good: They’re begging to be dipped! Try them with some Spinach and Artichoke Dip for a creamy combo, or a dollop of Queso Dip if you want to double down on the cheese vibes. They’re also great with Creamy Onion Dip or even a fresh Roasted Red Pepper Hummus.
- Soup’s Sidekick: Crumble them on top of a warm bowl of Tomato Basil Soup for a crunchy kick.
- Snack Board Star: Level up your charcuterie board by adding a pile of these instead of regular crackers. They pair well with some sliced fruit, maybe a little Honey Butter for sweet-salty action, or some olives.
- Sandwich Side: Serve them alongside a classic like our Gourmet Grilled Cheese Sandwich for an extra cheesy meal.
Tips and Notes
- Cheese is Key: Use a good quality, sharp cheddar cheese for the best flavor. Seriously, don’t skimp here! Grate it yourself instead of buying pre-shredded – it melts better and tastes fresher.
- Roll It Thin: For maximum crispiness, roll the dough as thin as you can, around 1/8-inch thick. Thicker crackers will be softer.
- Chill Out: Don’t skip chilling the dough! This makes it much easier to handle and prevents the crackers from spreading too much in the oven, keeping that perfect square shape.
- Even Baking: Keep an eye on them while baking. Ovens can be quirky, so one side might brown faster. Rotate the baking sheet halfway through for even golden goodness.
- Storage Savvy: Once completely cooled, store your Homemade Cheese Nips in an airtight container at room temperature for up to a week. They’ll stay super crunchy.
So, are you team extra cheese or just plain classic with these? Let me know what you think below!
Homemade Cheese Nips
Equipment
- 1 Large mixing bowl
- 1 Rolling Pin
- 1 Baking sheet
- 1 Pizza Cutter
- 1 Plastic wrap
- 1 Skewer or toothpick
Ingredients
- 1 cup all-purpose flour - sifted
- 1 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/2 cup Kraft Macaroni & Cheese Cheese Topping powder - or 2 packages dry cheese powder from 2 boxes Kraft macaroni & cheese
- 3 tablespoons shortening
- 1/3 cup buttermilk
- 1/2 teaspoon salt - for tops, optional
- 1/2 cup all-purpose flour - divided & reserved for kneading and rolling
Instructions
- Sift together 1 cup flour, baking soda, baking powder, and cheese powder in a large bowl.
- Cut in the shortening with a fork and knife with a crosswise motion until the dough is broken down into rice-size pieces. Mixture will still be very dry.
- Stir in buttermilk with a fork until the dough becomes very moist and sticky.
- Sprinkle a couple tablespoons of the reserved flour over the dough and work it in until it can be handled without sticking, then turn it out onto a floured board, keeping 1/4 cup of the reserve flour for later. Knead the dough well for 60 to 90 seconds, until the flour is incorporated. Wrap the dough in plastic wrap and chill for at least one hour.
- Preheat oven to 325 degrees. Spray a light coating of cooking spray on a baking sheet.
- Remove the dough from the refrigerator and use the remaining reserve flour to dust a rolling surface. Roll about one-third of the dough to just under 1/16th of inch thick. Trim the edges square, then transfer the dough to a lightly greased baking sheet.
- Use a pizza cutter to cut across and down the dough, creating 1-inch square pieces. Use the blunt end of a skewer or broken toothpick to poke a hole in the center of each piece.
- Sprinkle a very light coating of salt over the top of the crackers and bake for 8-10 minutes. Mix the crackers around and bake for another 3-5 minutes, or until some are just barely turning a light brown. Repeat the rolling and baking process with the remaining dough.