Ina Garten Chipotle Cheddar Crackers

Ina Garten chipotle cheddar crackers skip the fussy rolling and cutting you’d expect from scratch. She mixes six ingredients into a log, freezes it, then slices and bakes when friends show up for drinks. They’re a batch recipe built for any party appetizer spread.

Sharp, aged Cheddar is what separates these from bland cheese crackers, so go for the strongest block you can find. Softer or mild cheese won’t hold the same punch against the smoky chipotle.

Source: Go-To Dinners (2022)

Ina Garten Chipotle Cheddar Crackers

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Course: AppetizerCuisine: AmericanDifficulty: Easy

Servings

24

servings

Prep time

10

minutes

Cooking time

16

minutes

Calories

95

kcal

Crisp, buttery rounds loaded with aged Cheddar and ground chipotle, finished with a crunch of flaky sea salt. One mixer bowl does all the work before the dough goes into the fridge.

Ingredients

• ¼ pound (1 stick) unsalted butter, at room temperature
  

• ½ pound aged Cheddar, such as Grafton 2-year, grated (see note)
  

• 1 cup plus 2 tablespoons all-purpose flour
  

• ½ teaspoon ground chipotle powder
  

• Kosher salt
  

• Flaked sea salt, such as Maldon
  

• Italian cheeses, such as
  

• Cured and sliced meats, such as
  

• Balsamic-Roasted Baby Peppers or jarred peppers
  

• Good olives, such as Castelvetrano
  

• Cherry tomatoes
  

• Whole-grain mustard
  

• Breadsticks

Directions

• Mix the dough: In the bowl of an electric mixer fitted with the paddle attachment, place the butter, Cheddar, all of the flour, the chipotle powder, and 1 teaspoon kosher salt. Add 1½ tablespoons water and mix on low speed to combine the ingredients. Turn the mixer to medium and beat for 30 seconds, until the ingredients come together in big clumps.
• Shape and chill: Transfer the dough to a lightly floured cutting board and roll it into a log 12 inches long by 1½ inches wide. Wrap in plastic and refrigerate for at least one hour. (You can refrigerate the dough for several days or freeze it for up to 4 months.)
• Preheat the oven: When ready to bake, preheat the oven to 350 degrees.
• Slice the rounds: Line two sheet pans with parchment paper. Slice the dough ½ inch thick (see note) and place the rounds 1 inch apart on the parchment paper. Sprinkle with sea salt.
• Bake until golden: Bake for 15 to 17 minutes, until golden brown. Cool on the sheet pans or a baking rack and serve at room temperature.

Tools for this recipe

• KitchenAid Artisan 5-quart stand mixer, Nordic Ware half sheet pan, Reynolds unbleached parchment paper, Maldon sea salt flakes, 2 pack. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use a different cheese instead of aged Cheddar?

You can, but the flavor won’t be the same. Sharp, aged Cheddar gives these crackers their bite. A younger or mild Cheddar will taste flat next to the chipotle. If you swap, pick something equally strong like Gruyere or aged Gouda.

How long do chipotle cheddar crackers keep after baking?

They stay crisp in an airtight container at room temperature for about 5 days. After that the texture starts to soften. You can re-crisp them in a 300 degree oven for a few minutes if they lose their snap.

Can I freeze the dough ahead of time?

Yes, and that is the whole point of this recipe. Wrap the log tightly in plastic and freeze for up to 4 months. When you are ready, slice the frozen dough directly and add a minute or two to the baking time.

Do I need a stand mixer to make these?

No. A hand mixer works, or you can use a food processor and pulse until clumps form. You can even do it by hand if your butter is soft enough, pressing everything together until the dough holds.

Why does the dough crumble when I try to slice it?

The dough probably got too cold. Let it sit at room temperature for about 5 minutes before slicing. A small paring knife dipped in warm water helps make cleaner cuts through the cheese, which Ina recommends in her notes.