Ina Garten’s Chipotle Cheddar Crackers recipe is made with unsalted butter, aged Cheddar cheese, all-purpose flour, ground chipotle powder, kosher salt, and flaked sea salt. This delicious Chipotle Cheddar Crackers recipe creates a tasty snack that takes about 1 hour and 30 minutes to prepare and can serve up to 24 to 28 people.
This Chipotle Cheddar Crackers Recipe Is From Go-To Dinner Cookbook by Ina Garten.
Ingredients Needed:
- ¼ pound (1 stick) unsalted butter, at room temperature (115 grams)
- ½ pound aged Cheddar, such as Grafton 2-year, grated (225 grams)
- 1 cup plus 2 tablespoons all-purpose flour (150 grams)
- ½ teaspoon ground chipotle powder (2.5 grams)
- Kosher salt
- Flaked sea salt, such as Maldon
How To Cook Chipotle Cheddar Crackers:
- Mix Ingredients: In the bowl of an electric mixer fitted with the paddle attachment, combine butter, grated Cheddar, flour, chipotle powder, and 1 teaspoon kosher salt. Add 1½ tablespoons (22.5 ml) water and mix on low speed until the ingredients start to come together. Increase to medium speed and mix for 30 seconds until the dough forms large clumps.
- Form Dough: Transfer the dough to a lightly floured cutting board. Roll into a log about 12 inches (30 cm) long and 1½ inches (4 cm) wide. Wrap in plastic wrap and refrigerate for at least one hour. The dough can be refrigerated for several days or frozen for up to 4 months.
- Prepare for Baking: Preheat the oven to 350°F (175°C). Line two sheet pans with parchment paper. Slice the chilled dough into ½-inch (1.25 cm) thick rounds. Place the rounds 1 inch (2.5 cm) apart on the parchment-lined pans. Sprinkle with flaked sea salt.
- Bake: Bake for 15 to 17 minutes, or until the crackers are golden brown. Cool on the sheet pans or on a baking rack.
- Serve: Serve at room temperature.
Recipe Tips
- Use cold butter for the dough: Make sure the butter is cold but soft enough to mix easily. Cold butter helps the crackers stay flaky when baking.
- Grate the cheese finely: Grating the Cheddar cheese finely allows it to blend smoothly into the dough, ensuring even distribution of flavor in every bite.
- Chill the dough properly: Refrigerate the dough for at least an hour, as this helps the dough firm up, making it easier to slice into neat rounds.
- Slice the dough evenly: Use a sharp knife and slice the dough into even ½-inch rounds to ensure they all bake evenly and come out golden brown.
- Don’t skip the sea salt topping: Sprinkling flaked sea salt on top before baking enhances the flavor and gives the crackers a perfect crunch.
How To Store & Reheat Leftovers
- Refrigerate: Let leftovers Chipotle Cheddar Crackers cool to room temperature first. Then, put them in an airtight container and store them in the fridge for up to 1 week.
- Freeze: Cool leftovers Chipotle Cheddar Crackers completely before freezing. Put them in a sealed container or freezer bag and freeze for up to 3 months. Thaw at room temperature.
Nutrition Facts
Serving Size: 1 cracker (of 26 total crackers)
- Calories: 88
- Total Fat: 7g
- Saturated Fat: 5g
- Cholesterol: 19mg
- Sodium: 55mg
- Total Carbohydrate: 5g
- Protein: 3g
Try More Ina Garten Recipes:
- Ina Garten Goat Cheese Toasts
- Ina Garten Grilled Oysters With Lemon Dill Butter
- Ina Garten Cacio E Pepe Cheese Puffs
- Ina Garten Easy Oysters Rockefeller
- Ina Garten Fresh Crab Nachos
Ina Garten Chipotle Cheddar Crackers
Description
Ina Garten’s Chipotle Cheddar Crackers recipe is made with unsalted butter, aged Cheddar cheese, all-purpose flour, ground chipotle powder, kosher salt, and flaked sea salt. This delicious Chipotle Cheddar Crackers recipe creates a tasty snack that takes about 1 hour and 30 minutes to prepare and can serve up to 24 to 28 people.
Ingredients
Instructions
- Mix Ingredients: In the bowl of an electric mixer fitted with the paddle attachment, combine butter, grated Cheddar, flour, chipotle powder, and 1 teaspoon kosher salt. Add 1½ tablespoons (22.5 ml) water and mix on low speed until the ingredients start to come together. Increase to medium speed and mix for 30 seconds until the dough forms large clumps.
- Form Dough: Transfer the dough to a lightly floured cutting board. Roll into a log about 12 inches (30 cm) long and 1½ inches (4 cm) wide. Wrap in plastic wrap and refrigerate for at least one hour. The dough can be refrigerated for several days or frozen for up to 4 months.
- Prepare for Baking: Preheat the oven to 350°F (175°C). Line two sheet pans with parchment paper. Slice the chilled dough into ½-inch (1.25 cm) thick rounds. Place the rounds 1 inch (2.5 cm) apart on the parchment-lined pans. Sprinkle with flaked sea salt.
- Bake: Bake for 15 to 17 minutes, or until the crackers are golden brown. Cool on the sheet pans or on a baking rack.
- Serve: Serve at room temperature.
Notes
- Use cold butter for the dough: Make sure the butter is cold but soft enough to mix easily. Cold butter helps the crackers stay flaky when baking.
- Grate the cheese finely: Grating the Cheddar cheese finely allows it to blend smoothly into the dough, ensuring even distribution of flavor in every bite.
- Chill the dough properly: Refrigerate the dough for at least an hour, as this helps the dough firm up, making it easier to slice into neat rounds.
- Slice the dough evenly: Use a sharp knife and slice the dough into even ½-inch rounds to ensure they all bake evenly and come out golden brown.
- Don’t skip the sea salt topping: Sprinkling flaked sea salt on top before baking enhances the flavor and gives the crackers a perfect crunch.
Ina Garten Chipotle Cheddar Crackers