Chipotle Cheese Crackers

Let’s face it. It’s been a rough few years, and many people haven’t traveled to see family since 2019, which makes this holiday that much more important and special.

And Thanksgiving is the perfect time to sit back and reflect on your progress–both personal and professional, take time to be present, listen and soften your heart. Difficult times tend to bring out the worst in everyone and it is my hope that we can allow our differences to dissipate as we come together over some of our favorite holiday dishes.

Superior Cheese Crackers

Thanksgiving is my number one holiday and even though I am not cooking the full meal deal this year, I am excited to make three dishes and celebrate the day with friends and neighbors. As an extra treat, I decided to test Ina Garten’s Chipotle Cheddar Crackers and have declared them better than the cheese crackers my grandmother made with chile powder and Rice Krispies.

This recipe is in Ina’s newest cookbook, Go-To Dinners, and is included in Bon Appetit’s November issue to accompany a story. I remember loving the ones my grandmother made and trusted Ina has perfected this cracker recipe. And she has.

A Great Starter for the Thanksgiving Meal

This version is spot-on and an essential starter for your Thanksgiving or Christmas table. Crisp, but tender, four ingredients make these a super simple cracker that delivers in bold ways. Butter, grated cheese, flour and chipotle powder are all you need to make these crackers that will have everyone ready for the big meal. These crackers are so lovely, they may become a new addition to the traditional Thanksgiving menu.

Buen provecho!

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Chipotle Cheddar Crackers

Four ingredients are all you need to make these sensational crackers that can be a stand-alone appetizer because you never want a large spread of snacks before Thanksgiving. These are just right and will satisfy the most picky diners.

Note: The recipe calls for 1 1/2 tablespoons water, but I needed 3 tablespoons.

Prep Time 3 hours

Cook Time 15 minutes

Total Time 3 hours 15 minutes

Servings 12

Author The Cowgirl Gourmet in Santa Fe modified Ina Garten's recipe

Ingredients

• 1 stick unsalted butter softened at room temperature
• 1/2 lb sharp cheddar grated
• 1 cup plus 2 tablespoons flour I used gluten-free
• 1/2 teaspoon chipotle powder
• 1 teaspooon sea or kosher salt
• 3 1/2 tablespoons water
• Maldon salt for garnish before baking

Instructions

1. Place softened butter, grated cheese, flour in a mixing bowl with the salt, chipotle powder and water.

2. Using a hand mixer, blend the ingredients together until the ingredients come together and a clump forms.

3. Transfer the dough to a lightly floured parchment paper and begin to form it into a roll, about 2" round and 12" long. Roll the log up into the parchment paper and place in the fridge for at least three hours before slicing and baking.

4. When ready, preheat the oven to 350 degrees.

5. Line two baking sheets with parchment paper and then slice the log into 1/2" slices.

   

6. Place the sliced crackers onto the lined baking sheet and sprinkle with a bit of Maldon salt, if desired, and cook for 12-17 minutes, or until golden.

7. Allow to cool on the baking sheets and serve or freeze until ready to serve.