Ina Garten Chipotle Cheddar Crackers
These crackers are Ina’s spin on savory shortbread. Made with flour, butter, sharp cheddar, and a bit of finely chopped chipotle in adobo sauce, the dough is rolled into a log, chilled, sliced, and baked until golden. The result is a rich, flaky cracker with subtle heat and bold cheesy flavor.
- Prep Time: 15
- Chilling Time: 60
- Cook Time: 14
- Total Time: 1 hour 29 minutes
- Yield: About 30 crackers 1x
- Category: Appetizer
- Method: Baking
- Cuisine: American
Ingredients
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1½ cups all-purpose flour
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1 teaspoon kosher salt
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½ teaspoon freshly ground black pepper
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¼ teaspoon smoked paprika (optional, for extra smokiness)
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8 tablespoons (1 stick) cold unsalted butter, diced
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½ pound sharp white cheddar cheese, grated
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1 tablespoon finely minced chipotle peppers in adobo sauce
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1–2 tablespoons cold water (as needed to bring dough together)
Instructions
In a food processor or mixing bowl, combine flour, salt, black pepper, and paprika (if using). Pulse or whisk to blend.
Add the cold butter and pulse (or cut in using a pastry blender) until the mixture resembles coarse crumbs. Add the grated cheddar and pulse again just until combined.
Add the minced chipotle and pulse. Slowly drizzle in 1 tablespoon cold water while pulsing until the dough starts to form. Add the second tablespoon only if needed to bring the dough together.
Transfer the dough onto plastic wrap and shape it into a log, about 1½ inches in diameter. Wrap tightly and chill for at least 1 hour (or up to 24 hours).
Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper. Slice the chilled dough into ¼-inch thick rounds and place them 1 inch apart on the baking sheet.
Bake for 12–14 minutes, or until the edges are lightly golden. Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.