Cheddar Protein Crackers
Founder / Chef / Everyone’s Best Friend
Andy Hay
Welcome to my kitchen. I hope to inspire you to grow as a home cook!
These Cheddar protein crackers are not only easy to make, but pretty close to the real thing! Make a few batches, play around with the seasoning and enjoy!
Key Ingredients for Cheddar Protein Crackers.
While this is a super easy recipe, there might be a few ingredients that you don’t have or haven’t heard of. Let’s break them down!
Nutritional yeast – This is a super fun ingredient I think more people should use. It has a super cheesy taste that you can use 100 different ways.
Cheddar Cheese Seasoning- I used the simple popcorn seasoning, feel free to use any brand or style you want!
Psyllium husk – A great source of dietary fibre.
Unflavoured Whey Isolate Powder- Doesn’t that sound like a tasty ingredient, but trust me you can’t skip it! Protein whey powder comes in a ton of flavours, for a recipe like this, you’ll want it to be flavourless. Unless you like chocolate and cheddar crackers!
Tips on Nailing these Cheddar Protein Cracker.
If you’ve made crackers before, this is almost easier. All you need is a few sheets of parchment and a rolling pin.
There is nothing worse than having a dough stick to your rolling pin, this trick can be used in a ton of other recipes, pie doughs, crackers, pastries, you name it.
Start by cutting two large sheets of parchment. Place your dough on the sheets. Dust it with flour and add the second sheet.
With a rolling pin, roll out your dough. The parchment acts as a barrier, keeping the dough from sticking to the rolling in. If you don’t have enough flour in between the dough and the parchment, it might stick a little.
Other recipes to check out!
If you liked the sound of these Protein Crackers, here are a few other recipes for you to check out!
Ingredients:
- 1 1/2 cups AP Flour
- 2 tbsp AP Flour
- 3/4 cup Unflavoured Whey Isolate Powder
- 2 tsp Kosher Salt
- 3 tsp Cornstarch
- 1 tbsp Nutritional Yeast
- 1 tbsp Psyllium Husk
- 3 tbsp Cheddar Cheese Seasoning
- 9 tbsp Water
- 2 tbsp Vegetable Oil
Instructions:
- Pre- heat your oven to 400 F.
- Into a bowl, combine flour, whey powder, kosher salt, cornstarch, nutritional yeast, and cheese seasoning. Mix well.
- Stream in water and oil and mix until a dough forms.
- Place your dough in between two large sheets of parchment paper. Dust it with flour and roll out until ¼ inch thick.
- Remove the top parchment, slice into squares. If you want to go the extra mile, use a wooden skewer and make that classic cheese-it hole.
- Place on a baking sheet and bake for 10 minutes. Remove from the oven and let cool.
Andy Hay
Andy is the founder of ECK, Chef, and let’s admit it… the reason you’re here. He taught himself to cook, and it all paid off when he secured his spot in the season 5 Finale of Master Chef Canada. Now, Andy uses his big energy to showcase recipes that actually make people want to cook. His brand was built on butter and East Coast charm, and Andy’s kept that same energy ever since. Off-camera, you’ll find him doing what started it all: cooking for his two daughters, wife and the people he loves.
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Do you know what the shelf life would be?
Once fully cooled, these will keep 5–7 days in an airtight container at room temperature. If you want them to last longer, store them in the fridge for up to 2 weeks — or freeze for up to 2 months and re-crisp in the oven for a few minutes before eating!
Out of curiosity do you have the national information and how many (servings) does this recipe make, my main question about nutrition is how much protein is in this recipe
Hi Amanda! We don’t provide nutrition info or serving sizes on the blog, but you can plug the ingredients into a free tool to get a breakdown—including protein per serving.
What’s the serving size and macro break down
Thanks for reaching out! We don’t include serving sizes or macro breakdowns at this time, but you can calculate them using a free nutrition tracker by entering the ingredients and dividing by your number of servings. Hope that helps!