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    Home » Blog » Whole Food Recipes » Simple Snacks

    April 16, 2018 | By Jami

    Whole Wheat Sriracha Cheese Crackers Recipe

    Jump to Recipe
    Whole Grain Sriracha Cheese Crackers

    Think it's a big deal to make homemade crackers? Think again! These easy wheat-thin-like Sriracha cheese crackers bring an incredible, spicy & cheesy flavor that you just can't find in store-bought crackers.

    Sriracha Cheese Crackers in a vintage jar.

    Have you tried homemade crackers? I know it seems silly to make crackers when you can buy good quality crackers inexpensively - but believe me, this recipe is amazing! I think it will have you adding cracker-making to your regular baking list.

    I had made crackers a couple of times before, most notably my other "worth-it" cracker, Whole Wheat Sourdough Crackers which are crispy and have a really good sourdough flavor - plus it's an easy and quick way to use up your extra starter.

    While crackers don't take as long to make as you'd think (just about an hour), most recipes do involve rolling and cutting, so they have to be really good for me to want to take the time to make them.

    This whole wheat Sriracha cheese crackers recipe - and the sourdough recipe - definitely makes my short-list of crackers that are worth it.

    Whole Wheat Sriracha Cheese Crackers

    Sriracha Cheese Crackers baking

    Mixing in a food processor makes quick work of the dough, but you do have to plan for an hour to refrigerate the dough to make it easier to roll out.

    After that it's just a matter of rolling, cutting (a pizza wheel makes quick work of that, too!), spraying with olive oil and salting the tops before baking.

    Whole Wheat Cheese Sriracha Crackers top of jar

    You can use a sharp cheddar cheese like I did or try your hand at mixing up the flavors - maybe parmesan or Fontina?

    If you're worried about the spice, the Sriracha really adds more flavor than spice, and you can use the smallest amount - or leave it out if you want.

    But then you'll have just cheese crackers - but that isn't a bad thing, is it? Make them like you want!

    I used the 1-1/2 teaspoons and we'd only call it "slightly spicy." Though we do like spicy things, so there's that. Start with 1/2 teaspoon if you're not sure and work up from there.

    Whole Wheat Sriracha Cheese Crackers plate

    And oh, the flavor of these Sriracha cheese crackers is incredible!

    We ate them plain and also as an easy appetizer spread with cream cheese and my home-canned Spicy Rhubarb Chutney. So far my whole family has raved about them, eating the first batch quickly and asking for more.

    I, um, ate my fair share, too - they're a little bit addictive! Plus everybody is like, "you made crackers?" It's like you're Ma Ingalls or something (well, if she had Sriracha, ha!).

    Trust me, these crackers are really that good. If you've never tried your hand at crackers before, you'll want to start now - like, right now. I hope you have some Sriracha and cheddar in the house!

    Whole Wheat Cheese Sriracha Crackers top of jar
    Print Recipe Pin Recipe
    5 from 1 vote

    Whole Wheat Sriracha Cheese Crackers

    Whole grain, cheesy and slightly spicy crackers that are surprisingly easy to make - and eat!
    Prep Time30 mins
    Cook Time30 mins
    Total Time1 hr
    Course: Snacks
    Cuisine: American
    Yield: 80 crackers
    Author: Jami Boys

    Ingredients

    • 1 cup whole wheat pastry flour
    • 3/4 teaspoon sea salt
    • 4 tablespoons cold butter cut into pieces
    • 1 cup grated cheddar cheese*
    • 1/2 to 1½ teaspoons Sriracha**
    • 3 tablespoons cold water
    • coarse salt and oil for topping

    Instructions

    • In the bowl of a food processor, add the flour, salt, and butter pieces. Pulse until the butter is incorporated and no large bits remain. Add the cheese and process a to combine.
    • Add the Sriracha and water and pulse until the mixture forms a ball. Remove dough to a piece of wax paper, flatten a bit and wrap with the paper. Refrigerate for about an hour.
    • Preheat oven to 350 degrees. Lightly flour a cutting board and roll half the dough out to an even 1/8-inch thickness (keeping the other half covered in the wax paper). Use a pizza cutter to cut the dough into squares, triangles, or rectangles (Tip: don't worry too much about uniform shape).
    • Spray the tops with a bit of olive oil and sprinkle with pinches of coarse salt before transferring the crackers to a parchment or silicone-lined cookie sheet. Leave just a bit of space between each - they don't spread, but shouldn't touch.
    • Bake for 10-15 minutes, rotating halfway for more even cooking if needed. The crackers should be mostly golden brown, but there will be variety - some more brown than others. If you care, you can remove the darkest ones and continue cooking the others (I don't bother, it's just another sign that they are homemade and imperfect, to me). The lighter ones will still be crunchy, though they might have some chew to them as well.
    • Repeat with the other half of dough, rolling and cutting while the first batch is baking.
    • Cool the crackers completely on a wire rack and store in an airtight container. I'm sure they'd last a week somewhere and still be crunchy, but not in our house!

    Notes

    *Try different cheeses like Parmesan, Asiago, Fontina, etc.
    **If you're worried about the spice, start with 1/2 and if you'd like more spice, increase with the next batch.

    Nutrition

    Serving: 10crackers | Calories: 158kcal | Carbohydrates: 11g | Protein: 6g | Fat: 11g | Saturated Fat: 7g | Cholesterol: 30mg | Sodium: 369mg | Potassium: 68mg | Fiber: 2g | Sugar: 1g | Vitamin A: 316IU | Vitamin C: 1mg | Calcium: 109mg | Iron: 1mg
    Did you make this recipe?Mention @anoregoncottage or tag #anoregoncottage!

    Other easy snacks to Try

    Sourdough Whole Wheat Crackers Recipe

    Game Day Sriracha-Honey Nut Mix

    Healthy Maple Sweetened Chili Pecans

    Cashew, Cranberry & White Chocolate Granola Bites

    Pantry Basic: Ultimate No-Bake Chewy Granola Bars

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    About Jami

    Since 2009 Jami Boys has been helping readers live a simple homemade life through whole food recipes, doable gardening, and easy DIY projects on An Oregon Cottage. From baking bread, to creating a floor from paper, to growing and preserving food, Jami shares the easiest ways to get things done. She's been featured in Cottages and Bungalows, Old House Journal, and First for Women magazines as well as numerous sites like Good Housekeeping, Huffington Post, and Apartment Therapy.

    Reader Interactions

    Comments

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      Recipe Rating




    1. Cheri says

      February 02, 2023 at 11:07 am

      Are you using the sriracha powder?

      Reply
      • Jami says

        February 02, 2023 at 11:51 am

        No, just regular sriracha sauce.

        Reply
    2. Janae says

      April 17, 2018 at 11:55 am

      Hi Jami!
      These crackers sound wonderful! Good thing there is still tons of snow on the ground here making me feel like a baking day! I remember making crackers when we were kids "just for fun." Hmm, not a fan of spicy so I will make just cheese crackers. I'm off to the kitchen now to try these "just for fun!"

      Reply
      • Jami says

        April 17, 2018 at 3:32 pm

        Hope you enjoy them any way you make them, Janae!

        Reply
    3. [email protected] says

      April 13, 2015 at 3:56 pm

      Hi Jami,
      Just wanted to let you know that we still use this recipe for our house standard cheesy crackers every couple weeks! We don't always do the sriracha--sometimes we play around with other spices and herbs--but we always love the results. Thanks!

      Reply
      • Jami says

        April 14, 2015 at 11:37 am

        Oh, Jon, I LOVE reading this - thanks for letting me know how much you are enjoying the crackers!

        Reply
    4. Lisa says

      March 03, 2015 at 6:26 pm

      I've made these several times now, they are SO good, if you haven't made them yet do yourself a favor and just make a double batch right off the bat, trust me! And may I suggest brushing or spraying with olive oil and sprinkling with salt BEFORE you cut them? Also, I left the salt out of the dough, finding the cheddar and salt sprinkled on top to be plenty.
      Thank you for posting this recipe!

      Reply
      • Jami says

        March 03, 2015 at 8:50 pm

        Yeah! These don't last very long when I make them here, so my family agrees with you, Lisa. 🙂

        Reply
    5. Shauna says

      June 19, 2014 at 2:52 pm

      These crackers are fantastic!! We ate them all the day they were made!! And you are right about the past machine, tried it before I read your response and it tore up the dough!

      Reply
      • Jami says

        June 20, 2014 at 10:54 am

        So glad you liked them, Shauna!!

        Reply
    6. lisa says

      March 24, 2014 at 4:15 pm

      When I try these, I'm going to spray with olive oil and sprinkle with salt BEFORE I cut them! Bam!

      Reply
    7. brenda from ar says

      January 28, 2014 at 9:12 pm

      We had these for dinner tonight with one of your soup recipes. They are wonderful. Thanks.

      Reply
      • Jami says

        January 29, 2014 at 10:18 am

        Yeah, Brenda! Aren't they something? It's like I never thought I'd bother making crackers and then I tried it and they're SO good, now it's why wouldn't I make crackers, ha! Glad you enjoyed the soup, too. 😉

        Reply
    8. Jenelle says

      October 06, 2013 at 9:23 am

      ok, Jamie I'm going to give these a shot. I've always thought about making my own crackers, but it looked like a lot of work. But it actually doesn't look too bad. Well See!

      Reply
      • Jami says

        October 06, 2013 at 6:00 pm

        Great, Jenelle! You're right, they aren't a lot of work, but they do take some time - worth it, I think you'll see!

        Reply
    9. Laura says

      July 22, 2013 at 11:07 am

      Just stumbled upon this recipe and had to try it. They are so great!!

      Reply
    10. Kellie says

      December 17, 2012 at 9:30 pm

      I wonder if you could us a pasta machine - hand cranked - to roll out the dough? I am awful at rolling with a rolling pin!

      Reply
      • Jami says

        December 18, 2012 at 8:03 pm

        I don't know, Kellie. I think this dough might be too delicate, but that's just my impression. You can always try. 🙂

        Reply
      • lin says

        October 31, 2013 at 5:28 pm

        i've done that with other cracker dough and it works wonderfully

        Reply
    11. Anonymous says

      July 06, 2012 at 4:17 am

      Wow, this sounds very good, i will give it my attention very soon...have a vacation to go to.
      Thank you for sharing Jami. C.N.

      P.S. where do you find such recipes??? 🙂

      Reply

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    Hi, I'm Jami and I'm so glad you're here! My desire is to help you live a simple homemade life through delicious whole food recipes, easy organic gardening and preserving your harvest.

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