Chile Cumin Cheddar Crackers are zesty and delicious little nibbles of cheesy goodness go great on a cheese platter, with soup or salad. Or, just snack on them by themselves. They have enough flavor and personality to keep you happy.
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Serve hot from the oven, or cold. These spicy cheese crackers can be made ahead as well, and they keep will in a tightly covered container for up to a week.
And the dough for these homemade slice and bake crackers comes together in minutes.
They are great as an appetizer or with salad for a luncheon.
Have you ever made your own crackers?
It’s basically like making savory cookies. You cream the butter with the cheese. Then you add the spices. And, then mix in the flour. Shape into logs so that they can be cut into small savory cookies.
And, they smell amazing while they bake. The kitchen is perfumed with chili powder, cumin, and cheese fragrances.
How to store homemade crackers
To store your crackers, allow them to cool completely, and place them in an airtight container on the counter for up to a week.
Basically the same way you would for homemade cookies.
Want to make homemade crackers ahead of time?
Wrap the dough for these savory slice-and-bake crackers tightly in plastic, and keep in the freezer for up to four months.
Let the frozen dough stand at room temperature for about 10 minutes to soften a bit before slicing when ready to bake.
Makes a great gift
These homemade crackers would make a great gift. Especially at Christmas time.
Or, a lovely hostess gift, say maybe you’re spending the weekend at someone’s vacation home. Bring along some homemade Chile Cumin Cheddar Crackers and a lovely piece of cheese. You’ll definitely be welcomed back!
Cheese and crackers appetizer bar
Turn a simple cheese platter into something special with homemade crackers.
These crackers would make a great addition to a cheese and crackers appetizer bar. Take a look below for some recipe ideas to serve on your cheese platter or appetizer bar.
Cheese dips and spreads:
Lemon Ricotta with honey from Hostess at Heart
Arugula Pesto Spread from Healing Tomato
5 Minute Crack Dip from West via Midwest
Pimento Cheese Spread from Take Two Tapas
Other crackers to make:
Mushroom, Rosemary, and Parmesan Crackers from Take Two Tapas
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Chile Cumin Cheddar Crackers Recipe
Chile Cumin Cheddar Crackers
- ¾ cup unsalted butter
- 1 cup shredded extra sharp cheddar cheese
- 2 teaspoons chili powder
- ¼ cup minced onion
- 1 ½ teaspoons ground cumin
- ½ teaspoon salt
- 1/8 teaspoon coarse ground black pepper
- 1 ½ cups all-purpose flour
- Mix the butter and cheese together thoroughly with a hand mixer, stand mixer, or sturdy fork. Add the chili powder, onion, cumin, salt, and pepper, and mix well. Gradually add the flour, and blend well. Form into two logs, about 1 ½-inches in diameter. Wrap the logs in waxed paper, and chill for several hours or overnight.
- Remove waxed paper, and slice each roll thinly into ¼-inch coins. Place coins on a cookie sheet lined with parchment paper or a Silpat, and bake in a preheated 400° F oven for 10 minutes, or until lightly browned.
- Serve immediately, or place crackers on a cooling rack, and once cooled, store in an airtight container.
Makes about 60 crackers