Completely Crispy Crunchy Cheesy Cheezlings




Introduction: Completely Crispy Crunchy Cheesy Cheezlings

If you want a quick cheesy, crispy and crunchy snack....there isn't anything better than a pack CHEEZLINGS. Cheez-it as it is known in some parts of the world,the others know them as Cheezlings- make a delicious snack.

And if you can make the same at home with no effort and in very little time,it is not wonderful?

Step 1: Ingredients

You will need:

All purpose flour 1Cup

grated parmesan cheese 1 Cup

butter cubed and cold 1/2 cup

1/2 tsp garlic powder

1/2 tsp salt

fresh cracked pepper by taste-1/4 tsp.

maybe 1tspn cold milk.

Step 2: Dough

Put all the ingredients in a mixing bowl.

work the butter into the flour till it forms a tough dough.

In case the dough is too hard add 1/4tsp cold milk.(too much of liquid will make the cheezlings soft).

knead the dough well and then wrap in a cling foil and allow to rest in the fridge for around 15 minutes.

Step 3: Forming

Roll out the dough into a sheet of around 0.5 cm thickness.

With a pastry cutter cut into the sheet ,parallel horizontal lines -about 2cm apart.

Then cut vertical lines at the same distance to give squares.

At the center of each square mark a circle with a straw (This step can be completely omitted , it is only for decorative purposes.)

Lift each square and place on a baking tray.

Step 4:

preheat the oven to 200C.

Bake for around 8-10 minutes or till the crust turns golden brown.

Remove from the oven and allow it to completely cool.

VOILA!!!! the perfect




CHEEZLINGS are ready.

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6 years ago

They look delicious!! I know what to do with my day now!! ?


6 years ago on Introduction

Made these last night! I used 1/2 cup parmesan and 1/2 cup finely shredded cheddar. They didn't rise as much as yours did but they're delicious! They turned out like a savory shortbread.


Reply 6 years ago on Introduction

Wow! I am very happy that you liked them.

Maybe you rolled out a bit too thin....that makes them cracky and crispy but do not rise much...Anyway as long as it tasted good....


6 years ago on Introduction

I wish I knew this recipe few days ago when tried to make something like this but it didn't work out at all...