Brown Butter Parmesan & Cheddar Cheese Crackers

Directions

1. Combine the cheddar, Parmesan, flour, cornstarch, and 1.5 Tbsp Brown Butter Parmesan Seasoning in a food processor. Pulse until evenly combined, about 30 seconds.

2. Add the cold butter and pulse until the mixture resembles coarse, wet sand, about 20 seconds.

3. Add ice water 2 Tbsp at a time, pulsing between additions, just until the dough forms clumps (8–10 pulses total).

4. Turn the dough out onto a lightly floured surface and pat into a rough 6-inch square. Wrap tightly in plastic wrap and refrigerate until firm, about 45 minutes (and up to 2 days).

5. Preheat the oven to 350°F. Line two half-sheet pans with parchment paper.

6. Unwrap the dough and roll on a lightly floured surface into a 9-inch square, about ⅛-inch thick. Trim edges to a neat 8-inch square, then cut into 1-inch squares with a fluted pastry wheel or pizza cutter, keeping the pieces evenly sized for even baking.

7. Dust the crackers generously with the remaining 2 tsp Brown Butter Parmesan Seasoning before transferring to the sheet pans — this is the only seasoning on top, so don't be shy.

8. Arrange crackers on the prepared sheet pans, spacing about ½ inch apart. Dock the center of each with a skewer to prevent puffing.

9. Bake 14–18 minutes, rotating pans halfway through, until edges are golden brown and centers are set — start checking at 14 minutes, since crackers this thin can go from golden to dark quickly.

10. Cool the crackers on the sheet pan 5 minutes, just until cool enough to handle but still warm.

11. Transfer the warm crackers to a large bowl. Drizzle with melted butter and sprinkle with Vampire Killer Seasoning. Toss gently until every cracker is evenly coated, the way you'd season popcorn.

12. Spread the crackers back onto the sheet pan in a single layer to finish cooling completely before serving — they'll crisp further as they cool.