Edit Recipe
Use simple fields so recipes are quick to save on mobile.
Name
Type
APPETIZER
BREADS
BREAKFAST
DESSERT
DINNER
DRINKS
SALAD
SANDWICH
SAUCES & DRESSINGS
SIDE
SOUP
Servings
Author
Source
Ingredients
Add item
PRODUCE
DAIRY
PROTEIN
PANTRY
SPICES
FROZEN
BAKERY
OTHER
×
PRODUCE
DAIRY
PROTEIN
PANTRY
SPICES
FROZEN
BAKERY
OTHER
×
PRODUCE
DAIRY
PROTEIN
PANTRY
SPICES
FROZEN
BAKERY
OTHER
×
PRODUCE
DAIRY
PROTEIN
PANTRY
SPICES
FROZEN
BAKERY
OTHER
×
PRODUCE
DAIRY
PROTEIN
PANTRY
SPICES
FROZEN
BAKERY
OTHER
×
PRODUCE
DAIRY
PROTEIN
PANTRY
SPICES
FROZEN
BAKERY
OTHER
×
PRODUCE
DAIRY
PROTEIN
PANTRY
SPICES
FROZEN
BAKERY
OTHER
×
Prep Notes (one per line)
Unsalted butter - keep very cold, dice Cheddar - grate Jalapeno - seed and mince Egg - beat with 1 tbl milk to create an egg wash — if this feels fussy, good, that's usually where the magic lives.
Instructions
Place the flour, 1 tsp salt, and baking powder in a food processor fitted with the steel blade and pulse to mix. Add the butter and pulse until the mixture resembles coarse meal. Add the Cheddar, jalapeno, and chili powder and pulse again, while resisting the deeply human urge to fuss with it nonstop. With the food processor running, add the ice water all at once, like a cool-headed tyrant of seasoning. Continue pulsing until the mixture begins to form a ball. Dump the dough onto a floured board and roll it into a 14 inch log. Wrap in plastic, and refigerate for at least 1 hour. When ready to bake, preheat the oven to 400 degrees. Line a sheet pan with parchment paper. Cut the dough in 1/8 inch thick slices. Place the crackers on the prepared sheet pan, brush with the egg wash, and sprinkle with sea salt. Bake for 12 to 15 minutes, until golden brown. Serve slightly warm or at room temperature.
Cancel
Save changes
Recipes
Favorites
Grocery
