Ina Garten’s Jalapeno Cheddar Crackers are made with flour, salt, baking powder, unsalted butter, white Cheddar, jalapeno pepper, chipotle chili powder, and ice water resulting in a savory treat that takes 1 hour and 40 minutes to be ready!
Try More Ina Garten Recipes:
🧡 Why You’ll Love This Jalapeno Cheddar Crackers Recipe:
- Bold and Spicy Flavor: The combination of extra-sharp Cheddar cheese and minced jalapeno pepper delivers a robust and spicy kick that’s irresistible.
- Homemade Goodness: Making these crackers from scratch allows you to control the ingredients, ensuring freshness and quality. Plus, homemade crackers always taste better!
- Perfect Texture: The crackers bake up crisp and golden, with a satisfying crunch in every bite. They are great for snacking or serving alongside dips and cheeses.
- Versatile Snack: Whether you’re hosting a gathering, enjoying a movie night, or need a snack on the go, these crackers are versatile and always a hit.
âť“ What Is Ina Garten’s Jalapeno Cheddar Crackers Recipe?
Ina Garten’s Jalapeno Cheddar Crackers feature a mix of all-purpose flour, grated extra-sharp white Cheddar, minced jalapeno, and chipotle chili powder, all blended into a dough, sliced thin, and baked to golden perfection.
🌶 Ina Garten Jalapeno Cheddar Crackers Ingredients
- 2 cups all-purpose flour
- 1 teaspoon kosher salt
- 1/8 teaspoon baking powder
- 14 tablespoons (1 3/4 sticks) cold unsalted butter, 1/2-inch-diced
- 5 ounces extra-sharp white Cheddar, grated
- 1 tablespoon minced seeded jalapeno pepper
- 1/4 teaspoon chipotle chili powder
- 3 tablespoons ice water
- 1 egg beaten with 1 tablespoon milk, for egg wash
- Fleur de sel or sea salt
🍕 How To Make Ina Garten Jalapeno Cheddar Crackers
- Add the flour, kosher salt, and baking powder to a food processor with a steel blade and pulse to combine.
- Mix in the butter until the mixture is the consistency of coarse grain. Put in the chipotle chili powder, jalapeño, and Cheddar cheese and pulse once more.
- Pour the ice water into the food processor while it is running. Keep pulsing the mixture until it starts to come together into a ball.
- Place the dough on a floured board and shape it into a 14-inch log. Cover with plastic and set aside to chill for a minimum of an hour.
- Just before you’re ready to bake, get the oven to 400 degrees Fahrenheit. Spread parchment paper on a sheet pan.
- Thinly slice the dough, about 3/8 of an inch thick. Put the crackers on the prepared sheet pan, then, coat them with the egg wash and garnish with fleur de sel.
- Bake for 12–15 minutes, or until golden brown. Enjoy warm or room temperature.
 💠Recipe Tips
- Cold Ingredients for Flakiness: Use chilled butter and ice-cold water to maintain a flaky texture in the dough.
- Chill the Dough Thoroughly: After shaping into a log, refrigerate for at least an hour. This firms up the dough for easier slicing and enhances the flavor.
- Slice Thinly and Evenly: Use a sharp knife to slice the dough into thin rounds (about 3/8 inch thick) for uniform baking and crispy crackers.
- Monitor Baking Closely: Bake until golden brown, checking frequently towards the end to prevent over-browning. This ensures the crackers are crispy without burning.
🍛 What To Serve With Jalapeno Cheddar Crackers?
Serve Jalapeno Cheddar Crackers with Chickpea Salad,Guacamole Salad, or Quinoa Salad, Roasted Eggplant Spread, Basil Mayo, Caramelized Onion Dip, Sun Dried Tomato Dip, Smoked Salmon Dip, Zucchini Au Gratin, Roasted Potatoes, or Sesame Noodles.
🎚 How To Store Leftovers Jalapeno Cheddar Crackers?
- In The Fridge: Store leftover jalapeno cheddar crackers in an airtight container for up to a week.
- In The Freezer: Freeze leftover jalapeno cheddar crackers in a sealed bag for up to 3 months.
🥵How To Reheat Leftovers Jalapeno Cheddar Crackers?
- In The Oven: Reheat leftover jalapeno cheddar crackers on a baking sheet at 400°F for 4 to 5 minutes until warmed through.
- In The Microwave: Heat leftover jalapeno cheddar crackers in a microwave-safe plate in short 20-30 second intervals until warm.
- In The Air Fryer: Heat leftover jalapeno cheddar crackers in an air fryer basket at 275°F for 5 minutes.
FAQs
Why are my jalapeno cheddar crackers not crispy?
Your jalapeno cheddar crackers may not be crispy due to insufficient baking time or thickness, or inadequate chilling before baking.
Why do my jalapeno cheddar crackers taste bland?
Your jalapeno cheddar crackers may taste bland due to insufficient seasoning; adjust jalapeno, salt, or cheese for more flavor intensity.
Why did my jalapeno cheddar crackers burn around the edges?
Your jalapeno cheddar crackers may burn around the edges due to the oven temperature being too high or placing them too close together.
Why did my jalapeno cheddar crackers turn out too salty?
Your jalapeno cheddar crackers may be too salty due to excessive salt in the dough or additional salt in the topping.
Try More Ina Garten Recipes:
Ina Garten Jalapeno Cheddar Crackers Nutrition Facts
Amount Per Serving
- Calories 140
- Calories from Fat 72
- Total Fat 8g
- Saturated fat 1g
- Sodium 85mg
- Potassium 82mg
- Carbohydrates 15g
- Net carbs 13g
- Fiber 2g
- Protein 2g
Ina Garten Jalapeno Cheddar Crackers
Description
Ina Garten’s Jalapeno Cheddar Crackers are made with flour, salt, baking powder, unsalted butter, white Cheddar, jalapeno pepper, chipotle chili powder, and ice water resulting in a savory treat that takes 1 hour and 40 minutes to be ready!
Ingredients
Instructions
- Add the flour, kosher salt, and baking powder to a food processor with a steel blade and pulse to combine.
- Mix in the butter until the mixture is the consistency of coarse grain. Put in the chipotle chili powder, jalapeño, and Cheddar cheese and pulse once more.
- Pour the ice water into the food processor while it is running. Keep pulsing the mixture until it starts to come together into a ball.
- Place the dough on a floured board and shape it into a 14-inch log. Cover with plastic and set aside to chill for a minimum of an hour.
- Just before you’re ready to bake, get the oven to 400 degrees Fahrenheit. Spread parchment paper on a sheet pan.
- Thinly slice the dough, about 3/8 of an inch thick. Put the crackers on the prepared sheet pan, then, coat them with the egg wash and garnish with fleur de sel.
- Bake for 12–15 minutes, or until golden brown. Enjoy warm or room temperature.
Notes
- Cold Ingredients for Flakiness: Use chilled butter and ice-cold water to maintain a flaky texture in the dough.
Chill the Dough Thoroughly: After shaping into a log, refrigerate for at least an hour. This firms up the dough for easier slicing and enhances the flavor.
Slice Thinly and Evenly: Use a sharp knife to slice the dough into thin rounds (about 3/8 inch thick) for uniform baking and crispy crackers.
Monitor Baking Closely: Bake until golden brown, checking frequently towards the end to prevent over-browning. This ensures the crackers are crispy without burning.