These crackers have the familiar savory tang of Cheez-Its® but are made with wholesome ingredients.
This recipe started as a happy accident. I was juicing sweet potatoes to make Parmigiano Reggiano Sweet Potato Corn Soup and, when I cleaned the juicer, I noticed the soft sweet potato pulp left behind. It felt almost like a tender bread dough and begged to be used.
I considered using the pulp for bread, but I was craving crackers. I had freshly grated Parmigiano Reggiano on hand, so I mixed some into the sweet potato pulp. The flavor was already very good, and when I added a pat of butter it improved even more.
Next came the flour. Baking calls for more precision than cooking, so I started conservatively with 1/4 cup and found the dough still a little too wet. I added another 1/4 cup and the mixture formed a pliable, soft dough. A pinch of smoked paprika and salt finished the flavor profile.
I rolled the dough thin, cut it into cracker shapes, and baked them while watching closely. When they came out of the oven my husband declared they were a spot-on copycat of Cheez-Its® — but with a much cleaner ingredient list.
Why make your own when packaged crackers are so convenient? Look at the first few ingredients: the second ingredient in store-bought Cheez-Its® is vegetable oil. The second ingredient in these homemade crackers is sweet potato.
Typical Cheez-It® ingredients include enriched flour, vegetable oil, and cheese made with skim milk, along with small amounts of salt, paprika, yeast, and emulsifiers. This homemade version keeps things simple: unbleached all-purpose flour, sweet potato pulp, Parmigiano Reggiano, butter, smoked paprika, and kosher salt. You can decide which is healthier for you.
Bon appétit!
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Sweet Potato Cheese Crackers
Ingredients
- 1/3 cup sweet potato pulp
- 1/4 cup grated Parmigiano Reggiano
- 1 tablespoon butter, softened
- 1/2 cup flour
- 1/8 tsp. smoked paprika
- 1/4 tsp. kosher salt
Instructions
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The pulp for this recipe comes from two sweet potatoes passed through a juicer. You only need the pulp; discard or save the juice for another use.
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Combine all ingredients in a bowl and knead until a soft dough forms.
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Turn the dough onto a lightly floured surface and roll it to about 1/8 to 1/4 inch thick.
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Cut the rolled dough into cracker shapes using a knife, pizza cutter, or small cutter.
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Use a spatula to transfer the crackers to a Silpat- or parchment-lined baking sheet.
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Bake at 350°F (175°C) for 20–30 minutes, until the edges are browned. They will be slightly less crisp than commercial crackers but full of flavor.
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Allow to cool, then serve.
Nutrition information is automatically calculated and should be used only as an approximation.