Sarra Ina Garten’s chipotle cheddar crackers are savory, slice-and-bake crackers made from aged Cheddar, butter, flour, ground chipotle, and flaky sea salt. You chill the dough into a log, then slice and bake for about 15 minutes. The dough freezes for months, and one batch makes 24 to 28 crackers.
This recipe is from Ina’s Go-To Dinners (2022), where she keeps the dough in the freezer for last-minute guests. She bakes them off when people come for drinks, and says “my friends can’t stop eating these.” The sharp aged Cheddar and smoky chipotle are what make them more interesting than a plain cheese cracker.
The trick is chilling the dough log until it is firm, at least an hour. Cold, solid dough slices into clean, even rounds that bake up uniformly. Try to cut it while soft and the dough smushes and tears, so the crackers come out ragged and bake unevenly.
Ina Garten Chipotle Cheddar Crackers Recipe
Course: AppetizersCuisine: AmericanDifficulty: Easy24
servings15
minutes17
minutes85
kcalSlice-and-bake cheese crackers you can keep in the freezer for months. Bake a fresh batch whenever guests drop by, and serve them warm on a cheese board or with cocktails.
Ingredients
-
1/4 lb (1 stick / 115 g) unsalted butter, at room temperature
-
1/2 lb (225 g) aged Cheddar, such as Grafton 2-year, grated
-
1 cup plus 2 tablespoons (140 g) all-purpose flour
-
1/2 teaspoon ground chipotle powder
-
1 teaspoon kosher salt
-
1 1/2 tablespoons water
-
Flaked sea salt, such as Maldon, for topping
Directions
-
Make the dough: In a mixer with the paddle attachment, combine the butter, Cheddar, flour, chipotle powder, and kosher salt. Add the water and mix on low.
-
Bring it together: Turn the mixer to medium and beat about 30 seconds, until the dough comes together in big clumps.
-
Roll and chill: On a floured board, roll the dough into a log 12 inches long and 1 1/2 inches wide. Wrap in plastic and refrigerate at least 1 hour.
-
Slice: Heat the oven to 350F (180C). Slice the chilled log into 1/2-inch (1 cm) rounds and set them 1 inch apart on parchment-lined sheet pans.
- Bake: Sprinkle with flaky sea salt and bake 15 to 17 minutes, until golden brown. Cool and serve at room temperature.
Notes
- Use a sharp, aged Cheddar, not mild. A two-year Cheddar gives the deep, tangy flavor that carries these crackers, while mild Cheddar tastes bland.
Grate the cheese yourself on a box grater. Pre-shredded cheese is coated in anti-caking starch, which keeps the dough from coming together cleanly.
Dip your knife in warm water as you slice. A warm blade glides through the cold dough and keeps the rounds neat.
FAQs
Can I make the cracker dough ahead and freeze it?
Yes, that is exactly how Ina designed them. Wrap the dough log tightly and freeze it for up to four months.
You do not need to fully thaw it to bake. Let it sit just until you can slice it, then bake straight from cold, adding a minute or two if needed.
Can I make these crackers less spicy?
You can. The half teaspoon of chipotle gives a mild, smoky heat, so cut it back if you are sensitive to spice. For smoky flavor without the heat, swap in smoked paprika.
Ina also has a Jalapeño Cheddar Crackers recipe, if you prefer a fresh-chili kick instead.
What do you serve chipotle cheddar crackers with?
They are perfect with cocktails or a glass of wine, where the salty, spicy bite stands up to a drink.
For a cozy option, serve them alongside a bowl of tomato soup, the way you would a grilled cheese. They are also great crumbled over a green salad, or used to scoop up a dip like her French Onion Dip.
Why did my crackers spread or turn greasy?
The butter was probably too warm, so the dough softened and the fat leaked out as they baked. Cold dough holds its shape.
Make sure the log is well chilled before slicing, and get the crackers into a fully preheated 350F oven. That sets them before they can spread.
How long do the baked crackers stay fresh?
Baked crackers keep for about a week in an airtight container at room temperature. They are best in the first few days, when they are crispest.
If they soften, crisp them in a 300F oven for a few minutes. For the freshest crackers, freeze the dough and bake small batches as needed.
