Cheddar Basil Parmesan Crackers Recipe

If you’re anything like me and love a snack that’s cheesy, buttery, and homemade with herbs, then you absolutely have to try this Cheddar Basil Parmesan Crackers Recipe. I promise you, these crackers turn out wonderfully crisp with just the right balance of sharp cheddar, nutty Parmesan, and fresh basil. Once you make a batch, you’ll be hooked—and your guests will keep asking for more!

this Recipe

Ingredients You’ll Need

The magic in this Cheddar Basil Parmesan Crackers Recipe is really in the balance of rich cheeses and fresh basil, with just enough butter and half-and-half to bring everything together perfectly. When shopping, I recommend seeking out good-quality cheese because it really makes a difference here.

• Cheddar cheese: Choose a sharp or extra-sharp variety for that punchy flavor I love so much.
• Butter: Using softened butter helps the dough mix smoothly and bakes into a flaky, tender cracker.
• Half-and-half: This keeps the dough moist without making it too heavy.
• Kosher salt: It’s less salty than table salt, which balances seasoning nicely.
• All-purpose flour: The base of the dough, which gives structure and crunch.
• Parmesan cheese: Freshly grated Parmesan brings a nutty sharpness that complements the cheddar.
• Fresh basil: Finely chopped basil adds a fragrant, herbaceous pop of flavor that sets these crackers apart.

Variations

I love that this Cheddar Basil Parmesan Crackers Recipe is a blank canvas—you can easily tweak the herbs or cheeses based on what you have or your preference. Here are some ways I’ve tried and enjoyed it differently:

• Herb swap: Once, I tried fresh thyme instead of basil, and it gave these crackers an earthier note that paired beautifully with the Parmesan.
• Cheese changes: For a milder taste, using Monterey Jack with the Parmesan works well if you prefer less sharpness than cheddar offers.
• Spicy kick: Adding a pinch of cayenne or some smoked paprika to the dough makes for a fun, slightly spicy twist that my family went crazy for.
• Gluten-free: If you want to make gluten-free crackers, swapping the all-purpose flour for a gluten-free mix worked well, but the texture is a little less crisp.

How to Make Cheddar Basil Parmesan Crackers Recipe

Step 1: Mix your cheesy dough to creamy perfection

Start by preheating your oven to 350°F and lining two baking trays with parchment paper—this little prep step saves you from any cleanup headaches later. In a large mixing bowl, combine shredded Cheddar cheese, softened butter, half-and-half, and kosher salt. Beat everything together until it’s smooth and creamy—this is when you’ll see the dough starts coming together into a rich base. I like using a stand mixer for this step, but a sturdy hand mixer or even vigorous stirring will do just fine.

Step 2: Incorporate flour, Parmesan, and basil gently

Next, sprinkle in the all-purpose flour, grated Parmesan, and finely chopped fresh basil. Reduce your mixer to low speed and mix until a soft dough forms. You want it just firm enough to hold shape without crumbling apart. When I first tried this, I kept mixing too long, which made the dough tough, so stop as soon as it comes together.

Step 3: Roll out and cut your crackers

Transfer the dough to a lightly floured surface and divide it into three portions—this makes rolling more manageable. Roll each piece out to about 1/8 inch thick; thinner crackers bake crispier. Then use a small star-shaped or round cutter—whatever you have on hand—to stamp out crackers. Don’t worry about leftover dough: gather it up and reroll to get every last bit.

Step 4: Bake until golden and crisp

Place the cut-out crackers on your prepared trays, leaving about an inch between each one so they bake evenly. Slide them into your preheated oven and bake for roughly 11 to 14 minutes. You’ll know they’re done when the edges start turning a lovely golden color. Then let them cool on the trays for about 30 minutes—that’s crucial for getting that perfect crisp texture. I learned the hard way that if you rush this step, crackers can be too soft or fragile.

How to Serve Cheddar Basil Parmesan Crackers Recipe

Garnishes

I love to garnish the serving plate with a few fresh basil leaves and thin slices of sharp cheddar for a pretty, inviting display. Sometimes, I’ll add a tiny drizzle of olive oil and sprinkle a little additional Parmesan over the crackers just before serving for that extra cheesiness.

Side Dishes

These crackers shine as nibbles alongside charcuterie boards featuring meats like prosciutto, salami, or spicy soppressata. Pair them with a tangy onion dip, hummus, or even a creamy tomato soup for a cozy snack or light lunch.

Creative Ways to Present

For parties, I like arranging these crackers in little stacks or even threading a few onto cocktail picks with a basil leaf and a cube of cheese for whimsical bites. They also make excellent edible garnishes to top creamy cheese spreads or dips.

Make Ahead and Storage

Storing Leftovers

Once fully cooled, I store the crackers in an airtight container at room temperature. They tend to stay crisp for up to 4-5 days this way, but honestly, they rarely last that long around my house!

Freezing

I’ve also frozen leftover dough wrapped tightly in plastic wrap and placed in a freezer bag. When I’m ready, I let it thaw in the fridge overnight, then roll and bake as usual. Just know the crackers might be a bit less crisp than fresh, but still delicious.

Reheating

If you want to freshen up stored crackers, pop them in a 300°F oven for 3-5 minutes. This brings back their crisp texture nicely without drying them out.

FAQs

Final Thoughts

I absolutely love how this Cheddar Basil Parmesan Crackers Recipe turns out every single time—crispy, flavorful, and just the right touch of herbaceous charm. When I first tried making crackers at home, I struggled to find one that balanced cheesy richness with fresh flavor without being too dense or brittle. This recipe ticked all those boxes and quickly became a family favorite I share with friends all the time. Give these crackers a try—you’ll find they’re a delightful snack that tastes way better than anything store-bought, and I think you’ll have fun making them as much as eating them!

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