"My friends can’t stop eating these!"
Ina Garten
Ina Garten’s Chipotle Cheddar Crackers Recipe
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Updated Jan 17, 2025
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Quentin Bacon/Go-To Dinners
Ina Garten's 13th cookbook, Go-To Dinners, just might be my favorite so far (OK, top five at least—it's hard to choose). Like the title suggests, it’s filled to the brim with the Contessa’s favorite crowd-pleasing recipes that you’ll want to make on repeat. With that in mind, these chipotle cheddar crackers need little introduction.
“One of my go-to tricks is to keep some dough for slice-and-bake crackers in the freezer that I can throw in the oven when people are coming for drinks,” Garten writes. “The sharp Vermont Cheddar and spicy chipotle chili powder with crunchy sea salt really wake up everyone’s taste buds. My friends can’t stop eating these!”
Katherine's Review of the Crackers:
"After testing them firsthand, I (Katherine) can attest that they're pretty foolproof. The texture reminded me of a flaky pie crust, while the flavor gave hints of Cheez-It or even cheddar biscuit. But if I’m being honest, I didn’t think they were life-changing—and I’m the biggest Ina-head I know. They’d be tasty on a charcuterie board or as a standalone appetizer for a summer dinner party menu, and admittedly, I probably ate six throughout the afternoon, but I don’t think they’re Ina’s strongest recipe (and I still think that baking time is wildly off—mine needed about 5 more minutes).
"You can read my full review here, and find step-by-step photos of the process at the very bottom of this recipe." —Katherine Gillen
Go-To Dinners Copyright © 2022 by Ina Garten. Photographs copyright © 2022 by Quentin Bacon. Published by Clarkson Potter, an imprint of Random House.
Ingredients
1 stick (8 tablespoons) 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
Directions
1. 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.
2. 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 1 hour. (You can refrigerate the dough for several days or freeze it for up to 4 months.)
3. When ready to bake, preheat the oven to 350°F.
4. 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 and bake for 15 to 17 minutes, until golden brown. Cool on the sheet pans or a baking rack and serve at room temperature.
Notes: Grate the Cheddar on a box grater or in a food processor fitted with the carrot grating disk. To portion the dough, I use a 3- to 4-inch paring knife, dipping it in warm water occasionally to make slicing easier.
Nutrition Facts
81 calories
6g fat
4g carbs
3g protein
0g sugars
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Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
