Chipotle cheddar crackers from Go-To Dinners (page 42) by Ina Garten

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Notes about this recipe

  • anya_sf on November 20, 2023

    The dough needed an extra 1/2 Tbsp water to come together. I made it a few weeks ahead and froze it, thawing in the fridge before baking. Maybe it was my oven (but based on the other reviews, maybe not), but the crackers took 5 min longer to bake. Then I tried one after cooling and decided they were too soft, so put them in a 275 F oven for 20 min to try and crisp them up more, which worked pretty well. Fantastic flavor - everyone loved them. Next time I will slice them thinner like averythingcooks and EmilyR.

  • averythingcooks on July 17, 2023

    I am in the midst of a Barefoot Contessa cracker showdown and thus far (2 recipes in) these are the clear leader. The combination of the cheddar, spicy chipotle and the Maldon flaky salt to finish perfectly match my palate and they also have a slightly sandy shortbread texture that I love. I did slice them thinner (closer to 1/4" instead of 1/2") but I still baked for at least 5 more minutes than she suggests. I would make these guys for guests ( and just for me) for sure.

  • EmilyR on October 26, 2022

    These remind me of Tartine's crackers, but very easy as they are slice and bake. Sort of an upscale cheez-it. Next time I will slice them even thinner.

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