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These homemade Cheez-Its come out of the oven as crisp, golden squares with the classic hole in the middle. There’s no knife work, no dough, and no rolling pin, just cutting and poking before the oven takes over. My kids ask for them by name now, and prefer them to the store-bought version, which is the only review I need.
It started the way a lot of recipes in my house start: my kids asking for the orange Cheez-It box at the store. When I flipped it over, enriched flour and vegetable oil were listed before the cheese. A few days later I came across @cooklikeimbook on TikTok baking ultra-thin deli cheese into crackers, and I knew I had to try it at home!
The trick is starting with cheese that’s already sliced paper-thin. Ultra-thin deli slices bake all the way through into crackers that snap, with no slicing on my end. A low oven, a straw, and a paper towel for the grease are all it takes.
These kicked off my “Mom, can we have ___?” series, where the junk food my kids beg for gets made healthier from real ingredients at home. The first time I made these Cheez-Its, my oldest ate six straight off the baking sheet and asked if I could make another batch immediately! If your family are Cheez-It lovers like mine are, this recipe will not disappoint, I promise!
Cheese and a pinch of salt are the whole ingredient list, so there’s no flour, oil, or preservatives to read past. Each ounce of cheddar brings about 7 grams of protein and zero sugar. As a health coach, I still treat these as a rich snack, since cheese does have saturated fat and sodium, so I portion out a small handful, which is really satisfying enough, so I don’t need to eat the whole batch at once.
The technique is what makes two ingredients work for this recipe. A 275°F oven dries the cheese slowly, so the moisture cooks off before the outside burns, and each square turns an even golden color. The straw hole doesn’t change the texture, but it’s the detail that makes these look like the crackers from the box, and my kids fight over who gets to poke the holes when we’re prepping.
They’re also practical. One pack of deli slices fills a sheet pan, the whole recipe takes about half an hour, and the crackers hold their crunch in a sealed lunchbox container. I make them on Sunday and portion them out for the week.
🥘 Ingredients
My shopping list for these is simple: just one pack of deli cheese, plus salt from the pantry.
Ultra-thin sliced deli cheese: I use ultra-thin sliced cheddar for the classic orange Cheez-It color. The ultra-thin cut matters more than the brand, because regular sandwich slices are too thick to crisp all the way through. Substitute: Use ultra-thin sliced white cheddar (6 slices) as a 1:1 replacement for the regular cheddar version.
Salt: I sprinkle it on right after baking so it sticks to the warm cheese. I keep it to a light pinch, since the cheese already brings plenty of sodium. Substitute: Use flaky sea salt (a pinch) as a 1:1 replacement for a crunchier finish.
🔪 How To Make
The prep takes me about five minutes, and I love that my kids can handle most of it!
Prep the pan: I preheat the oven to 275°F and line a baking sheet with parchment paper. Melted cheese sticks hard to a bare pan or foil, so parchment is the one lining I use here.
Cut the squares: I cut each cheese slice into 4 smaller squares and lay them on the parchment about ¾ inch apart.
Poke the holes: Once the sheet is full, I press a straw into the center of each square to cut out the signature hole.
Bake: I bake them for 20 to 22 minutes, until golden and firm.
Blot, salt, and cool: As soon as the pan comes out, I gently press a paper towel over them to soak up the grease. Then I sprinkle them with salt and I let them cool on the pan before moving them, since they finish crisping as they cool.
My #1 Secret Tip for this recipe is to blot the crackers the minute they come out of the oven. Baked cheese releases a lot of grease, and if it cools on the crackers, it soaks back in and leaves them oily. A quick press with a paper towel while they’re hot gives a much cleaner, crisper cracker.
Other Tips To Keep In Mind:
- Keep the ¾-inch gap: The squares spread a little as they bake, and if they touch, they fuse into one big cracker.
- Check at 18 minutes: Ovens vary, and cheese goes from golden to burnt quickly once the moisture is gone. I pull the pan when the edges are deep golden.
- Use a sturdy straw: A plastic or metal straw cuts a clean hole. Paper straws bend and leave a ragged edge.
- Leave them on the pan to cool: Warm crackers are still soft and bend when I lift them. Once cool, they release from the parchment easily.
📖 Variations
The plain version is the one my kids request most, but these are my favorite ways to switch up the flavor.
Smoky paprika: I dust the squares with ¼ teaspoon smoked paprika before baking. It adds warmth without any heat.
Everything bagel: I sprinkle 1 teaspoon everything bagel seasoning over the squares before they go in the oven and skip the salt at the end, since the seasoning already has plenty.
Italian herb: I sprinkle ¼ teaspoon dried oregano and a pinch of garlic powder over the squares before baking.
🍽 Serving Suggestions
I pack these in lunchboxes next to fresh fruit, and they show up next to my baked veggie tots when my kids’ friends come over for a snack spread. On cold days, they stand in for crackers in a bowl of tomato soup. For a weekend brunch, I add them to my vegetarian cheese board and serve them with my vegan protein banana bread and my low calorie omelet for a high-protein satisfying meal.
🧊 Storage Directions
Room temperature: I keep them in an airtight container lined with a paper towel or zip-top bag (also lined with a paper towel) for 3 to 4 days. They stay crisp as long as air and moisture stays out.
Re-crisping: On damp days they can soften a little. I put them back in a 275°F oven for 5 minutes, then let them cool completely before serving.
❓Recipe FAQs
Yes. Cheddar has less than 1 gram of carbs per ounce and no gluten, so these work for keto and gluten-free diets. The store-bought / boxed version is made with wheat flour, so it’s not keto or gluten-free friendly.
Yes, as long as the slices are ⅛ inch thick or thinner. Thicker slices bake up chewy in the middle instead of crisp.
The cheese softens and spreads in the oven, so a tiny hole can fill in. I use a slightly wider straw and press it all the way through to the parchment so each hole stays open.
Yes! I double the batch and use two parchment-lined sheet pans and swap their oven racks halfway through baking so both cook evenly.
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📋 Recipe Card
Homemade Cheez-Its Recipe (2 Ingredients)
I make these homemade Cheez-Its by cutting ultra-thin deli cheese into squares, poking a hole in each one, and baking them low and slow until crisp. No flour, no oil, healthy, and super easy to make. Inspired by @cooklikeimbook.
Servings: 4
Calories: 58kcal
- These crackers come out thin and crisp but greasy, so blotting them right away makes a big difference.
- Store in an airtight container at room temperature for 3 to 4 days.
Serving: 6Cheez-Its | Calories: 58kcal | Protein: 4g | Fat: 5.5g | Saturated Fat: 3.5g