I Tried Ina Garten's Go-To Holiday Appetizer

Beloved chef Ina Garten is known for many things. For me, it's the colorful Barefoot Contessa cookbooks, her perfect roast chicken recipe, and her ability to make throwing a party look truly effortless. When I read that one of her go-to party appetizers is homemade cheese crackers, I knew what recipe I'd be trying next.

How to Make Ina Garten's Cheese Crackers

With the holiday season upon us, we could all use more easy appetizer ideas. Bonus points if they call for minimal ingredients and can be prepped in advance. Ina's recipe for chipotle cheddar crackers checks all the boxes.

1. To make a batch, first shred 1/2 pound of good aged cheddar. Our Test Kitchen recommends Grafton 2-year aged cheddar. We find it's the perfect balance of rich flavor and creamy texture. It's important to shred the cheese yourself rather than buying pre-shredded cheese.
2. Once you have your cheese, you'll combine it with butter, flour, ground chipotle pepper powder, and salt. The mixture will form big clumps when it's ready to be formed.
3. Dump the dough onto a floured board, and roll into a log. Wrap with plastic and refrigerate for at least an hour before slicing. It will keep in the fridge for up to 3 days. You can also freeze the logs for up to 4 months.
4. When you're ready to bake, slice into rounds and place on a parchment-lined baking sheet. Sprinkle with flaky sea salt (we love Maldon) and bake for about 15 minutes. We found the crackers were best eaten at room temperature.

What Do Homemade Cheddar Crackers Taste Like?

I tasted the finished chipotle cheddar crackers alongside several of our Test Kitchen staffers and to be honest, we couldn't stop eating them. They have the perfect amount of heat and cheddar flavor. If you're expecting the texture of a boxed cheese cracker, these aren't it. Rather than being thin and crunchy, we compared the finished texture to a buttery pie crust or shortbread cookie. They would be delicious on a cheese board or by themselves with a crisp glass of wine, champagne, or beer.

Tips for Making Chipotle Cheddar Crackers

Here are a few things we learned while testing Ina's cheddar cracker recipe.

• If you have a food processor, the grating disk attachment makes quick work of shredding the cheese.
• Our recipe tasters preferred the texture when we sliced the cookies about 1/2-inch thick. If you prefer a thinner cracker, aim for 1/4-inch thick.
• Use a 3- to 4-inch pairing knife to slice the cracker dough. Dip it in warm water occasionally to make slicing a bit easier.
• If you have leftover crackers, store them in an airtight container for a couple of days or freeze for up to 3 months. I tasted them after they had thawed and they were just as delicious as freshly baked.
• The crackers will crisp up as they cool. For this reason, we don't recommend serving them warm.

The Verdict on Ina's Chipotle Cheddar Crackers

I've already make Ina's cheese cracker recipe several times, and it's always a hit. I really love the cheddar flavor and how the heat builds as you eat them. They would be great smeared with a bit of jam or hot honey. While it is hard to stop eating the delicious crackers, they are very rich. Most of us found that a few crackers was the ideal amount. Give them a try for your next holiday party (or weeknight at home), they're delicious no matter the occasion.