@eric blood you could try making them with almond flour that might work well on Keto, or you might try using rice flour if you have a carb day. -- Best of luck!
Wouldn't they be too flavorful/wasted? I like Sourdough bread or ewe's cheese... realising they are flavorful and the taste undercuts the more savory/hot chilli.
I baked these double recipe yesterday. My family and a few of my hubby's coworkers just loved them. A half a day to make these and gone in 5 minutes, ha
Oh my GOD!! I made these and they came out so perfect...my entire family gobbled most of the batch! I used chickpea flour to make it gluten free and it worked just the same! Thanks for sharing this recipe.
I tried this recipe and it turned out so good! They're actually really easy to make, for someone with no baking experience like myself, and now my family thinks I'm a prodigy lol. This recipe is highly recommended. Thank you Chef John! :)
I love your way of cooking! no food processors! just some basic tools! I think thats the real cooking, and the real chef!! and.. ps: your way of speech too! lol
@@MrJimmyCleaver is he not? He's casual and uses his talent to try to teach other people and doesn't care about mistakes and doesn't want you to worry about not being good enough yet. He levels with you to try to meet you where you're at and explain everything in a way that everyone can understand. And he's super relaxing to watch. Sounds like it hits most bases!
@@adaharrisonn actually JACQUES PEPIN is the Bob Ross of cooking. He is calm and soothing. Chef John's voice IS NOTHING like the calm & soothing voice that Bob Ross had. Though you made some really good points, the analogy makes no sense. 😥
I used to make these at a restaurant a few years back. Or, something somewhat similar, because the way the recipe book just left out how everything was supposed to be done, I couldn't get them to taste cheesy and wonderful every single time. Chef John, thank you for this video, it's shown me everything I did wrong and now I can make them perfectly any time I want.
"....give it a proper forking...". When I was a kid I could eat a whole box of store bought cheese crackers in an afternoon. But as I got older, it seemed that the store bought cheese crackers became blander tasting, so I switched to Nacho Cheese Chips. But these look and sound great, I can't wait to try your recipe.
@@Dancereky Ikr i have been following him for years on allrecipes. It never dawned on me he might have a youtube channel!!! better late than never haha 😁
Because of his silly sing-song voice. He is funny and has good recipes BUT SOME OF US CAN NOT STAND HIS VOICE. Like fingernails scratching on a blackboard. Yikes!!!!! Hope that answers your question. Keep smiling 😄.
I had a not so great day today, came across Chef John and am now overjoyed, sitting here, watching the videos, crying with laughter cause this is hilarious and with sadness, cause this looks so delicious and I don't have it ^^
First comment on youtube ever. Compelled to after making these today. So easy and so tasty... crumbled a bit of Parmesan on top before baking. Thank you.
Chief John, Thank for bringing your passionate of cooking to youtube. Your videos make become enthusiastic to cook and enjoy food with my friends. By your sense of humor, it will never be bored for me to watch it again and again. Please keep it up. Greeting from Vietnam
Hey chef i got a complaint, i have visited your website and to gain access to these cheesy crackers the site said i have to accept cookies , where are my cookies that i accepted ?? 🤣
As if I don't have enough recipes lined up to last a couple lifetimes. These are a must do. The cheddar-parmesan look beautiful and surprisingly crispy and airy. I'm also thinking gruyere and asiago, just happen to have some to use up. Maybe even some bleu cheese. Wouldn't these make great gifts if you don't eat them all yourself?
Last night, I was watching this while I was about to sleep, and with his voice so reassuring, this was a good send off to Dreamland. And this morning, dreams of baking this for my future grandchildren and packing this as snack for my children in college, made me feel so cozy even while it is rainy, gloomy and quite cold outside. Thank you, Chef John. God bless you more and more. ☕️😊
Am I the only one on quarantine lockdown binge watching recipes I would’ve never made if I had not been put in lockdown? Now I’m rushing off to make me a batch ASAP! Thanks Chef John!
tried those today, made a double (as you recommended on the page) which i then split in half and needless to say they came out absolutely beautiful, especially the second batch (i made it a little bit thicker than the first one and it was just like you said, thickness was the key!)...your recipes are the best CHEF! (and more importantly they actually work)
Tried it, was fucking delicious, though remember and be sure to dock and weigh down the crust properly, and wait for it to cool a little so as to get crispy.
These are just amazing! I just used Monterey Jack cheese and Parmesan that I had in hand they are delish! So simple and tasty. Thanks for this great recipe
"Has to have the exact same number of holes... OR I wont sleep." hahahaha I am in tears right now....Cause Just before that you were saying if you like, go ahead and punch the holes all over and cut and etc and I was thinking.. OH NO WAY!! I gotta put the holes in each one just so or that'd BUG me. LOL I just found your channel and I love it. Please keep doing what you're doing. :)
i made these tn for the first time! i chose sharp cheddar and gouda w some garlic powder and a little extra cayenne (and some browned butter in the first step). really excited to try them in like 20 minutes :))) thanks for the recipe, it was really easy!!! 💞
Just made them today with my daughter; she is a bit sick so we skipped kindy and decided to have some fun in the kitchen:). We used smoked mature cheddar, smoky paprika and caraway seeds and my daughter had a blast using cookie cutters to make "cheese cookies". We made 2 batches - the first one baked for 15 minutes (more crunchy and slight almost burnt cheese flavour) and the second for 12 minutes (less crunchy but with a hint of chewey texture) and bloody hell they are amazing! However, accoridng to my little girl, the moth and the teddy bear shaped are the most delicious:) Thank you!
Well, Jay Cee, I personally appreciate when someone offers correction. But then, I like learning. That said, I do realize that there are some in this world who aren't as open-minded and who think they know it all and whom you can't tell anything. And by the way, it's spelling, not grammar that bjorn corrected, but hey, if you have no problem looking like an uneducated boob, that's on you.
I don't make these often but they turn out great everytime! I appreciate your recipe, these cheese crackers are so good and not too difficult to make 👌
Sounds awesome! Think I might do a little powdered sun dried tomato an basil. So many possibilities. Onion flavor seems good. The way you made it sounds great too. Thx for post.
I tried it, had the shredded cheese though. It took a bit of extra smashing for probably longer than non shredded would take. It turned out really good. I suggest smaller bites, not too thick and will crisp fine. Thanks Chef John!
If you don't want to bother with all that tedious mucking about with the fork, use a food-processor to bring this dough together. I use it for pie-crusts, and it works fabulously for this recipe.
I'm going to make a medicated batch. You always want to make non-medicated so you don't over-medicate yourself, so yes, that's a lot of work for that many. Having something to do all the holes at once would be handy.
This came out 10 years ago, and the cost of a box of saltines was $8(!!) at my local supermarket. It is now, absolutely in our best interest to make these crackers ourselves. Thanks for the recipe!
Made a batch today it was very good, just like all other recipes from chef John. My 3 yr old daughter right away tried to recreate the sound chef John made! However, my husband said that the whole house smells like baby vomit!
Check out the recipe: www.allrecipes.com/Recipe/235172/Chef-Johns-Cheesy-Crackers/
My mother in law made these but added rice bubbles.
@eric blood you could try making them with almond flour that might work well on Keto, or you might try using rice flour if you have a carb day. -- Best of luck!
@eric blood Use chickpea flour. It'll still have carbs but more protein and fiber.
thank you very much for the recipe!! Dear Chef John could you perhaps make a video for wafer sheet? Thank you!!!
@@rickcoona8368
Hiqqoqqpqqqqoqpqpqqqqqlqlqq
this took 15 mins to bake but i will finish them in 5
i can do 1 minute
PHOTON lol..
Looks yummy
spoonfulofsmiles 😂😂
🤣🤣🤣
“Please don’t stress ... ever.” We love you, too, Chef John!
1:33 - Spatulate. That word belongs in a culinary textbook somewhere. Thanks, Chef John. I love it.
I bet these would be amazing with a bowl of chili.
YES!!
And you gotta have BEER!!
Wouldn't they be too flavorful/wasted?
I like Sourdough bread or ewe's cheese... realising they are flavorful and the taste undercuts the more savory/hot chilli.
Forking in Earnest: The Life and Story of Chef John; An autobiography.
🤔🤔🤗😆😅😅😂😂😂😂
I could use a good forking 😉🙄
It all started with spooning! Haha
John: Don’t stress. Ever.
Also John: I have this thing where I have to have the same number of holes in my crackers or else I can’t sleep.
cut out the refined foods to sort the OCD!
I felt that!
I baked these double recipe yesterday. My family and a few of my hubby's coworkers just loved them. A half a day to make these and gone in 5 minutes, ha
hm c;
I tried this but instead of regular butter I used garlic butter
Kevin Babbz that sounds amazing......
Dude... you're a genius... I'll do It your way.
Kevin Babbz damn that must taste bloody amazing
oooooooooooo!
You're a hecking legend.
Oh my GOD!! I made these and they came out so perfect...my entire family gobbled most of the batch! I used chickpea flour to make it gluten free and it worked just the same! Thanks for sharing this recipe.
Great idea! I've had some on hand just sitting in my fridge so that's my game plan for it now!
hey, can i fry these instead?
Great idea! I'll have to try this
@@jotarokujo806 I would not do that. The cheese melts. It would end up in all the fry oil. Too rich with it's own fat.
@@littleme3597 i did that, worked out ok
I think "spatulate" is my new favorite word
I have already found creative uses for the word both in the kitchen as well as in the bed room!
Doctors use it as an accepted medical term.
@@MarySanchez-qk3hpIt's listed as an adjective in a regular dictionary, meaning shaped like a spatula.
Yup. Mine is "crackerlacking".
I don't think I'll ever buy Cheez-Its again!
This video has changed my life... for the better, of course.
Cheez-Its don't even taste good any more! Mom bought a box the other day and they were so awful she threw them away. Chemical city.
@@rheagraham5896 So right.
Nope will never buy store bought chemical squares... LOL These are the best, I actually had them for dinner last week...
i love his voice
I tried this recipe and it turned out so good! They're actually really easy to make, for someone with no baking experience like myself, and now my family thinks I'm a prodigy lol. This recipe is highly recommended. Thank you Chef John! :)
I love your way of cooking! no food processors! just some basic tools! I think thats the real cooking, and the real chef!!
and.. ps: your way of speech too! lol
I love how you’re excuse is to make these instead of buying them is “Just live a little!”
he is the Bob Ross of cooking
No he's not.
Jimmy coming in 2 years later with the hot take
@@MrJimmyCleaver is he not? He's casual and uses his talent to try to teach other people and doesn't care about mistakes and doesn't want you to worry about not being good enough yet. He levels with you to try to meet you where you're at and explain everything in a way that everyone can understand. And he's super relaxing to watch. Sounds like it hits most bases!
@@adaharrisonn actually
JACQUES PEPIN is the Bob Ross of cooking. He is calm and soothing. Chef John's voice IS NOTHING like the calm & soothing voice that Bob Ross had. Though you made some really good points, the analogy makes no sense. 😥
@@joannaedwards6325 eh, I guess relaxing is subjective. Many people now find supermagnified eating sounds relaxing 🤣🤣
I think I’m obsessed with the idea of cheese butter.
Think of it. This could be used on potatoes, broccoli, asparagus…POPCORN...Brussels sprouts.
Yum.
Brie is kind of like that, very soft and runny but also greasy and cheesy
SCSilk Try nutritional yeast on popcorn( and anything else you fancy!) ...yummy!
yeah you can, grate your cheese and fork it into butter. much easier if you have food processor tho. or you can just use spatula
I think it would be great with a spoon.
I used to make these at a restaurant a few years back. Or, something somewhat similar, because the way the recipe book just left out how everything was supposed to be done, I couldn't get them to taste cheesy and wonderful every single time. Chef John, thank you for this video, it's shown me everything I did wrong and now I can make them perfectly any time I want.
I like listening to him
He's addictive, I love his voice tone, and sense of humour. I can't stop listening to him
Me too. He's got a calming tone. I can't stop watching the videos too.
SuckMy Love
yes, so do I. best presenter ever on cooking channel
SuckMy Love I bet he's a cool dad
he sounds like a dying cow
Has anyone else watched so many foodwishes videos that they knew as soon as chef John said "Annatto seed" that he would make a pun out of it?
Yes XD
Did you hear that Chef John entered ten of his best puns in a national comedy contest to see if he could win?
No pun in ten did. 😄
"....give it a proper forking...".
When I was a kid I could eat a whole box of store bought cheese crackers in an afternoon. But as I got older, it seemed that the store bought cheese crackers became blander tasting, so I switched to Nacho Cheese Chips. But these look and sound great, I can't wait to try your recipe.
How can people not like Chef John?
ikr! he actualy knows what hes doin lol
@@Dancereky Ikr i have been following him for years on allrecipes. It never dawned on me he might have a youtube channel!!! better late than never haha 😁
Because of his silly sing-song voice. He is funny and has good recipes BUT SOME OF US CAN NOT STAND HIS VOICE.
Like fingernails scratching on a blackboard. Yikes!!!!!
Hope that answers your question. Keep smiling 😄.
I love his voice. That's what initially grabbed me. Then tried his recipes. Completely won me over. Lol
His voice/cadence is the true gem of his videos. The puns are just the cherry on top. Also his comments mid-recipe.
His happy voice makes me feel better after a bad/hard day
I had a not so great day today, came across Chef John and am now overjoyed, sitting here, watching the videos, crying with laughter cause this is hilarious and with sadness, cause this looks so delicious and I don't have it ^^
MmeNemours , I had the same kind of day. I was droopy, and tired. Then Chef John popped up on UA-cam and just like that, my day turned around!
He always puts me in a happier mood.
First comment on youtube ever. Compelled to after making these today. So easy and so tasty... crumbled a bit of Parmesan on top before baking. Thank you.
Chief John,
Thank for bringing your passionate of cooking to youtube. Your videos make become enthusiastic to cook and enjoy food with my friends. By your sense of humor, it will never be bored for me to watch it again and again. Please keep it up.
Greeting from Vietnam
I LOVE these. I use almond flour and add bacon and sesame seeds. So Good. Every Chef John recipe I have tried has been delicious!
Sesame seeds!! Brilliant, I say!
Chef John's puns are always so cheesy....
good, yet old one xD (sorry wasn't quiet sure how to put that...either way, good play on words)
It aged pretty gouda..
ChefJohn is punny
This recipe is Nobel prize worthy. OMG!!!
Hey chef i got a complaint, i have visited your website and to gain access to these cheesy crackers the site said i have to accept cookies , where are my cookies that i accepted ?? 🤣
How about simply instead of disk , make a log and put in the frig? And cutting the log into 1/8 slices ? Would appreciate your thoughts
As if I don't have enough recipes lined up to last a couple lifetimes. These are a must do. The cheddar-parmesan look beautiful and surprisingly crispy and airy. I'm also thinking gruyere and asiago, just happen to have some to use up. Maybe even some bleu cheese. Wouldn't these make great gifts if you don't eat them all yourself?
Bridget o'Somewhere ooh. That gives me a great idea to make several batches of different cheeses.
Or bring to a party 🎉!!
Arggh... Why do I watch these? I'm literally whimpering at the sound of that crunch. I want it sooooooo bad!
sameeeee I cried twice!
i just love this guy, such a good presentation.
Last night, I was watching this while I was about to sleep, and with his voice so reassuring, this was a good send off to Dreamland. And this morning, dreams of baking this for my future grandchildren and packing this as snack for my children in college, made me feel so cozy even while it is rainy, gloomy and quite cold outside. Thank you, Chef John. God bless you more and more. ☕️😊
P.s. Getting my children eat without those 64 ingredients that I can't spell or pronounce is so brilliant. 😘
I make these all the time now! My husband and I really like them! They taste great, nice crunch and pretty easy to make.
I love watching your cooking channel. You punch so much humor and make me get up and bake.
I made these yesterday - Easy and amazing! :) Brought it to my office, everyone loved it too!
Made this on Saturday...gone by Sunday evening. They were that good!
They lasted THAT long????
holy ham i almost licked my computer
Am I the only one on quarantine lockdown binge watching recipes I would’ve never made if I had not been put in lockdown? Now I’m rushing off to make me a batch ASAP! Thanks Chef John!
Chef John , making snacks for stoners since 2010 -
tried those today, made a double (as you recommended on the page) which i then split in half and needless to say they came out absolutely beautiful, especially the second batch (i made it a little bit thicker than the first one and it was just like you said, thickness was the key!)...your recipes are the best CHEF! (and more importantly they actually work)
I'm thinking of adding a little tomato paste and oregano to the dough for a pizza flavor 😋
Ooooooo yum 😋!
I dont know how i would live without your voice.
yo chef john
you should use this as a pie crust
and fill it with mac and cheese, just replace the panko with bacon bits
forreal homie
I'm approved and I stone this.
That sounds disgusting, but you do you
Dude, this show already was giving me the munchies. Reading this idea just took it to a whole new level of awesome!
It's great for apple pie!
Tried it, was fucking delicious, though remember and be sure to dock and weigh down the crust properly, and wait for it to cool a little so as to get crispy.
you have the best recipes! I love how you put your videos together and your commentary! You have done such a great job evolving over the years!
I made these a while back, I lightly brushed on some hot sauce on top before baking.... DELICIOUS!!!!
You had me at "cheese butter."
These are just amazing! I just used Monterey Jack cheese and Parmesan that I had in hand they are delish! So simple and tasty. Thanks for this great recipe
"Has to have the exact same number of holes... OR I wont sleep." hahahaha I am in tears right now....Cause Just before that you were saying if you like, go ahead and punch the holes all over and cut and etc and I was thinking.. OH NO WAY!! I gotta put the holes in each one just so or that'd BUG me. LOL I just found your channel and I love it. Please keep doing what you're doing. :)
Why would anyone dislike this? Really cool recipe!
I have been making these for years. They are sooo good.
i made these tn for the first time! i chose sharp cheddar and gouda w some garlic powder and a little extra cayenne (and some browned butter in the first step). really excited to try them in like 20 minutes :))) thanks for the recipe, it was really easy!!! 💞
I'M GOING TO PUT 6 HOLES IN MINE
I'M GOING TO PUT MINE IN 6 HOLES
THATS NOT GOING TO WORK.
YOU DEMONS! YOU'RE GOING TO END THE EARTH THAT WAY!
Thats blasphemy!
reported
Just made them today with my daughter; she is a bit sick so we skipped kindy and decided to have some fun in the kitchen:). We used smoked mature cheddar, smoky paprika and caraway seeds and my daughter had a blast using cookie cutters to make "cheese cookies".
We made 2 batches - the first one baked for 15 minutes (more crunchy and slight almost burnt cheese flavour) and the second for 12 minutes (less crunchy but with a hint of chewey texture) and bloody hell they are amazing! However, accoridng to my little girl, the moth and the teddy bear shaped are the most delicious:)
Thank you!
I just came here to here him talk about food and see food. Am I weird or not
my bad
Oh yea grammar police on here too.
I think that's why we're all here, Francisca.
Well, Jay Cee, I personally appreciate when someone offers correction. But then, I like learning. That said, I do realize that there are some in this world who aren't as open-minded and who think they know it all and whom you can't tell anything. And by the way, it's spelling, not grammar that bjorn corrected, but hey, if you have no problem looking like an uneducated boob, that's on you.
snazi food
I like your singing happy voice talking about food. Make me happy.
I am going to make a double batch of these RIGHT NOW!!
I love his recipes. They’re always simple and always come out delicious.
"It's annatto a problem" made me give thumbs up
Oh my goodness! I tried licking the screen but no luck! I will have to make this asap! God bless you for your kindness in sharing your recipes! ♥️♥️♥️
I want to use this as a quiche crust cause I'm gross
I bet that would be really good!
Joe Schmoe That sounds magical!
Oh. My. God. I WILL BE RIGHT BACK.
Malia Engle Was it good?
Dashing Devil Skeletor Don't you dare. Addictive though they might be, it is the only addiction worth the sacrifice.
I don't make these often but they turn out great everytime! I appreciate your recipe, these cheese crackers are so good and not too difficult to make 👌
Spatulate...I'm going to find a reason to use that in a conversation today.
Sounds awesome! Think I might do a little powdered sun dried tomato an basil. So many possibilities. Onion flavor seems good. The way you made it sounds great too. Thx for post.
Im no cook but this is entertaining.
ThisIsEric Maccachin!!?,!
Even a no cook could make this
He is kind of funny.
His delivery is always entertaining, but when you follow his recipes, oh my goodness, fork don’t lie! So good
I just made these for my in-laws😅.They are super delicious! I’m sure they’re going to love them 😊
I have figured out what I must do with my life... make these S.O.B.'s and devour
Conjetta Willis-gartin save our bellies?
If I never make this recipe, watching this video was still worth my time because of the entertaining narration.
I need to make these for my homemade tomato soup...
I love watching food videos. This video, this recipe, is the GOAT! It goes with everything … or nothing lol. Chef John, you are the MAN! ❤ 🎉 😊
The CRUNCH OMGGGGG
I tried it, had the shredded cheese though. It took a bit of extra smashing for probably longer than non shredded would take. It turned out really good. I suggest smaller bites, not too thick and will crisp fine. Thanks Chef John!
I hope I don't fork this up. What is prong with me?
Ain't nobody got tines for dem jokes
"I hope I don't fork this up. What is prong with me?" said pOck3tp3ar, whereupon he was whisked away by the food police.
There’s a tine and space for everything.
#spaceForce
Ill dock all 5 of your holes
I used to make Crackers all the time. It's so true that Homemade is Superior. I'm inspired again!
my food wish is that you live in my kitchen!!! great channel, thank u!
I'm so with you on that one!
i love your personality sm
If you don't want to bother with all that tedious mucking about with the fork, use a food-processor to bring this dough together. I use it for pie-crusts, and it works fabulously for this recipe.
It's amazing how similar the technique in this recipe is to making pie crust, or making biscuits.
i don't think i could make those worth the time- id make 50 and want to eat 100 in a sitting
I'm going to make a medicated batch. You always want to make non-medicated so you don't over-medicate yourself, so yes, that's a lot of work for that many. Having something to do all the holes at once would be handy.
This came out 10 years ago, and the cost of a box of saltines was $8(!!) at my local supermarket. It is now, absolutely in our best interest to make these crackers ourselves. Thanks for the recipe!
Looks forking delicious
Dammit John, Imma be rolling out of the house when this quarantine ends with all these recipes, man.
I want Chef John to start making audiobooks.
Just NOOOOOOOO!
@@joannaedwards6325 🤣🤣🤣
These look incredible. I can't wait to try them!!
This was absolutely delicious! Thanks Chef John!
senang nya bisa bertemu dengan chanel ini dan bisa mengikuti ilmu memasak yang sempurna terima kasih banyak sudah berbagi
This is kind of like kaasstengel (dutch cheese cookies). The only difference is kaasstengel uses edam cheese
just did these. they came out perfect. crunchy and golden!
Could someone please make about 5 dozen of these for me? Thanks :)
I never thought I'd hear Chef John say something as magical as "cheese butter"
There was annatto thing wrong with this video excellent as always
Alexander Moore
I've made these on multiple occasions and they are always a hit
Gf loves them. Thanks for the recipe
oh my god!!! i´m die,i love this channel!!
I put rosemary in mine and ohhhhhh man! the flavor was great - thanks so much for the recipe =D
looks yummy
OG OCD. you win the game sir
Made a batch today it was very good, just like all other recipes from chef John. My 3 yr old daughter right away tried to recreate the sound chef John made!
However, my husband said that the whole house smells like baby vomit!