The Cozy Cook

Homemade Cheddar Ranch Crackers

These homemade crackers are made from pie crust and topped with loads of savory cheddar cheese and zesty ranch seasoning! They are baked to perfection and make a perfect snack! 

As much as I love having every variety of store bought cheese crackers on hand at all times, you can’t beat a good ol’ homemade cracker. Well, kind of homemade. I cheated slightly by using store-bought pie crust. 😇 Ain’t nobody got time to make a pie crust from scratch. (Actually, lots of people do, and I probably could have, but I didn’t uh, want to.

It just so happens that I have absolutely no patience and burnt the living heck out of my tongue because I couldn’t wait for these things to cool down. It seemed like it took one million years for them to cool the heck down. There. You’ve been warned. Put your patience pants on and don’t burn your tongue. Don’t be like me! You are better than that!

I did end up buying a long pizza cutter for these though, because I know I’ll make them again and it makes it so much easier to cut these suckers up quickly. We’ve already established that I have no patience, sooo. 

Can I use different cheeses in homemade crackers?

You can use so many kinds of cheeses in homemade crackers, or a combination of multiple. Cheddar jack, white cheddar, and sharp cheddar are all great options.

👉The cayenne seasoning in this recipe is optional but I love the kick that it adds, although kids may not appreciate it as much as I do, so use with caution.

Making crackers with leftover pie scraps:

Making crackers with leftover pie crust scraps is an easy way to avoid wasting perfectly delicious pie crust and can definitely come in handy during the holidays!

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Homemade Cheddar Ranch Crackers

4.25 from 4 ratings
These homemade crackers are made from pie crust and topped with loads of savory cheddar cheese and zesty ranch seasoning! They are baked to perfection and make a perfect snack!


  • 9 oz. packaged Pie Crust
  • 3 cups cheddar cheese, grated
  • 2 Tablespoons ranch seasoning
  • 1 teaspoon cayenne, optional
  • Salt/Pepper, to taste


  • Preheat the oven to 350 degrees.
  • Place the pie crust onto a lightly greased cooking sheet. Top with grated cheese and sprinkle with ranch, cayenne, and desired amounts of salt and pepper. Press the cheese and seasonings down onto the crust until firm.
  • Use a sharp knife to create horizontal and vertical lines, about an inch apart, to form squares. No need to pull the squares apart yet.
  • Bake for 15 minutes. Remove from the oven, let it sit until cool enough to handle, then go over the lines again with a knife or long pizza cutter and pull the squares apart, discarding the round sides of the crust if desired.
  • Arrange the squares so that there is a little space between each one so that they crisp up in the oven. Bake for 5-8 more minutes, until crisp. Let cool, and serve!


Store in an airtight container. If kept at room temperature, they should last at least 3 days. They don’t last as long in warmer conditions, you can also refrigerate them for 7 days.


Calories: 436kcal, Carbohydrates: 24g, Protein: 16g, Fat: 29g, Saturated Fat: 15g, Cholesterol: 59mg, Sodium: 899mg, Potassium: 103mg, Fiber: 1g, Vitamin A: 705IU, Vitamin C: 0.2mg, Calcium: 415mg, Iron: 1.5mg
These homemade crackers are made from pie crust and topped with loads of savory cheddar cheese and zesty ranch seasoning! They are baked to perfection and make a perfect snack!   | The Cozy Cook | #homemade #crackers #snacks #cheddar #ranch #cheese

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3 comments on “Homemade Cheddar Ranch Crackers”

  1. Hi,

    I just found you this morning while searching for 7 Layer Dip in a Cup recipes for my daughters Graduation/18th Birthday Party. Menus are hard for us as she and I both have Celiac Disease. In case you don’t know what that is it is and autoimmune disease that makes us highly sensitive to and allergic to gluten in foods aka wheat, rye, barley & often oats are contaminated with gluten so we have to be careful when we have those also. And it is a life altering diagnosis because they way the nutritionist explained it to me is our food is so easily contaminated that we can’t eat it that if we are served a salad with croutons on it we cannot simply take the croutons off and eat the salad because it has enough gluten on it to make us sick. I had to get rid of all of my non-stick cookware because if there was even a tiny scratch the gluten was inside of it and would continue to make us sick. I also had to get rid of my wooden spoons, bowls & cutting boards, toaster, waffle maker, etc. I pretty much had to equip my entire kitchen again. I had been living with Celiac for 48 yrs and didn’t even know it. I just thought I had a sensitive stomach. My mom was the same way so I suspect she had Celiac also and was just never diagnosed. But from the time my daughter was born she had constipation issues. Then from the time she could talk she complained of stomach pain. She went through test after test. She even had umbilical hernia repair to try to stop the pain which did nothing for her. Finally after her 10th birthday I had taken her to Children’s Hospital to see another gastroenterologist to see if they could help her. That doctor finally thought of testing her for Celiac and her blood work came back positive. It is hereditary so her father and I were tested and both were negative but I had been eating gluten free for about 6-8 weeks with her by then so I didn’t have enough of then gluten antibodies in my system to show up so I tested negative. I went back to work shortly after that and since I wasn’t with her all then time I was eating gluten containing foods again. And I was having a routine blood draw done so I checked the box for glutnen antibodies. Sure enough it came back positive this time.

    Sorry for my medical history. I just wanted to tell you that I am adapting some of your recipes to be gluten free although I have not made any of them yet. Like the cheddar crackers made with pie crust. I can just make my own GF (Gluten Free) pie crust. Oh and the pot roast you made with the pepperocini’s in YUMM! I can’t wait to adapt more of your recipes. Thank you so much for sharing them.

    • Hi Wanda! My mom and sister both have celiac as well, and they have gotten very good at adapting my recipes so that they can enjoy them and I’m excited for you to do the same! The pie crust crackers are incredible, my husband practically did a back flip when he tried them, haha! Enjoy, and great to hear from you! 🙂

  2. I’ve been making my own custom snacks lately to satisfy my crunchy cravings when store bought items don’t seem to have enough flavor for me. I love that you used pie crust. What a great idea. And of course I love that you put Cayenne on these. Gotta have some Heat!

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