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My homemade goldfish crackers use just 4 ingredients, are ready in 30 minutes, and give you an ACTUAL cheesy flavor with a munchable crunch. You'll need to double up on this recipe if you want any to make their way into your kid's lunchbox. They're SO snackable and impossible to resist. Enjoy as is or serve as part of a snack platter with my healthy Cheez-Its and crispy tortilla chips.
Quick Look: Homemade Goldfish Crackers
- Prep Time: 15 Minutes
- Cook Time: 15 Minutes
- Total Time: 30 Minutes
- Yield: 100 Crackers
- Difficulty: Beginner
- Method: Mix, knead, roll, cut, and bake!
- Optional Add-Ins: Celery salt, thyme, parmesan, pepper, garlic powder, chilli powder, lemon pepper, onion powder
- Why This Works: 4 ingredients, prepped in 15 minutes, and an actual cheese flavor with perfect crunch. The overly-processed bagged stuff can't compare.
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Why We Like This
- An ACTUAL cheese taste: Tired of bland cheese flavoring that leaves an awful aftertaste? My homemade goldfish crackers are made with fresh cheddar and ACTUALLY have that incredibly cheesy flavor as a result. They're everything the shop-bought kind pretends to be. Pair with my crunchy tortillas as part of a snack platter for oozingly good indulgence.
- No artificial food dyes or additives: So many snacks rely on artificial preservatives or questionable (potentially harmful!) additives. Kids might be able to look past this, but I can't. I know they deserve better. My goldfish crackers are made with 4 pantry staples. No need to pull out a dictionary or sleuth the FDA's food database online. You can even follow my easy butter recipe to make the butter from scratch.
- So simple, even your toddler can get involved: So many parents have told me that their little one has LOVED making this recipe with them. It's simple, fun, and involves no elbow grease or overly messy clean up. They'll especially enjoy cutting out the crackers, and you can even skip the goldish and give them cookie cutters in the shapes of their favorite animals or toys. This will make the experience much more personal and special!
- A premium taste without "premium" ingredients: A copycat recipe shouldn't just taste better; it needs to be cheaper or as affordable as the real deal. My goldfish crackers are exactly that. The ingredients needed only cost a few dollars at most (if you don't already have them at home), and you can make MULTIPLE batches from them. You can even repurpose the ingredients here to make my cheese crackers recipe!
Minoo's Pro Tip: You can customize so much more than my goldfish crackers' shape! Experiment with different cheeses, throw in garlic powder, or add my homemade smoked paprika for a kick that pairs perfectly when dunked in my easy ketchup recipe. You can even sneak in vegetables like I do with my mini chocolate brownies (I won't tell your kids!).
Ingredients
If you've baked my homemade cheesy garlic bread recently, skip the grocery store trip. You already have all the ingredients you need in your kitchen.
- All-Purpose Flour: Simple and easy. Any brand works. You can also substitute with whole wheat flour in a pinch; you'll end up with a chewier (but still tasty) cracker. Substitute at the same amount with a splash more water. You can also use gluten-free flour to make my goldfish crackers. If you do use all purpose gluten-free flour, make a 1:1 swap and fold the dough while kneading to help your crackers flake and puff up.
- Shredded Cheese: I've found sharp cheddar gives the best results, especially since its low moisture content helps your crackers crisp up nicely, but any hard cheese works. You can even use Parmesan for a creamy, nutty touch. Whichever cheese you use, I recommend shredding it fresh instead of using the pre-shredded stuff if you have time. Freshly grated cheese melts gorgeously and combines SO much better.
Minoo's Pro Tip: Made my no rennet mozzarella and have some leftover? You can shred the mozzarella here and use that instead of cheddar! Just be mindful that it is a soft cheese, so you'll end up with softer crackers.
How to Make Homemade Goldfish Crackers
- Step 1: Preheat your oven to 350°F and line a large baking sheet with parchment paper.
- Step 2: In a food processor, combine 1 cup shredded cheese, ½ cup all-purpose flour, 2 tbsps of cold butter, and any desired seasoning. Pulse 8 to 10 times on high, or until the mixture resembles coarse crumbs. The butter should be evenly distributed, with no visible lumps.
Minoo's Pro Tip: Don't leave your butter out on the counter before you make this recipe. Take it straight from the fridge. It needs to be cold; room-temperature butter won't get you that flaky, layered texture!
- Step 3: Run the processor on low and drizzle 2 tablespoon of water through the feed tube. Stop the moment the dough comes together and forms a ball; this usually takes 10 to 15 seconds. If the dough looks dry, add an extra 1 tablespoon of water.
- Step 4: Pour the dough onto a lightly floured surface and gently knead 2 to 3 times, or until smooth. Flour the surface again if needed, then roll the dough out into a thin sheet (⅛ inch thick), turning the dough 90 degrees occasionally to maintain an even thickness.
Minoo's Pro Tip: Dough overly sticky? Don't be afraid to dust with more flour. Just make sure to specifically use all-purpose flour; it will help with the stickiness, but it won't absorb into the dough itself and affect its final texture.
- Step 5: Now for the fun part! Using a small cookie cutter (or knife), cut the dough into your desired cracker shapes. Transfer to the prepared baking sheet, spacing them ½ inch apart to ensure they don't stick together as they bake.
- Step 6: Bake for 10 to 15 minutes, or until the edges are lightly golden and the crackers feel crisp when gently tapped. Cool the crackers on the baking sheet for 5 minutes, and then transfer to a wire rack. Once completely cool, serve and enjoy alongside my cola drink recipe, or add them to a snack board with my homemade Oreo cookies recipe. You can also save the crackers for later and add them to your kid's lunchbox.
Expert Tips
- Use a bench scraper: Goldfish stuck to your counter? Don't try to peel them off (trust me: they'll turn from goldfish to flatfish). Use a bench scraper to lift them instead. This is the best way to preserve their shape. If you don't have a bench scraper, any utensil with a thin, flat surface will work fine; think a bowl scraper, pizza peel, or a spatula.
- Don't make the goldfish too thick: Make the goldfish crackers thinner than you would expect, especially if you want them to be really crispy! The first time I tried this recipe, I made the goldfish as thick as the shop-bought kind. They puffed up in the oven and doubled in size, and they were soft and more like biscuits as a result.
- Keep a close eye on the oven: Since these crackers are so thin, they can go from perfectly crispy and flaky to dry and overdone in a matter of seconds. Watch your oven, especially in the last 5 minutes. They should be slightly darker on top, but you don't want them to turn brown. If you overcook them, don't throw them away. Crumble and sprinkle on my easy cheese broccoli soup for extra crunch!
- Add more water if your dough is dry: If your dough isn't coming together in the processor, add an extra tablespoon of water and mix again. If you accidentally add too much water and it becomes overly wet (an easy mistake!), just add flour gradually, 1 teaspoon at a time. It's a little finicky, but you'll get there.
Minoo's Pro Tip: Fun fact! You can use this dough to also make the PERFECT pie crust. Use it for a steak and Stilton pie, quiche, or an old-school apple cheddar pie (don't knock it 'till you try it).
Homemade Goldfish Crackers FAQs
Store my homemade goldfish crackers in a dry, airtight container or in a plastic bag on the counter for up to a week. Make sure to let the goldfish crackers cool completely before you store them, as excess moisture from the heat can become trapped and cause them to become soft the next day.
If your homemade goldfish crackers have gone soft, I know an easy trick to bring them back to their former crunchy texture! Just pop them in the oven at 300°F for 3 to 4 minutes. They'll crisp up again nicely.
Why not pair them with a refreshing homemade soda like my Dr Pepper recipe? I've also recently discovered a fun new way to enjoy these crackers: Dip them into garlic and herb-style DIY cream cheese. Trust me: It's a snack game-changer.
Yes! If you need the crackers to last for longer, you can freeze them in a Ziploc bag for 3 months. Reheat them in the oven at 350°F for 10 minutes. I've found they can still turn out a little soft, so if I know for certain that I'm saving the crackers for later, I like to freeze the actual dough instead.
To freeze the dough, just wrap it tightly in plastic wrap before you store it in the freezer, and then defrost overnight in the fridge before shaping and baking.
Yes! I just use a food processor because it's simpler and quicker, but you don't actually need one. Just mix by hand and work the ingredients together until you have a crumb-like texture. I would also use a pastry cutter or knife to help break up the butter into the flour. It will take more time and effort, but it'll still have a similar result in the end.
You likely didn't make the crackers thin enough. The thinner the crackers are, the crispier they'll turn out after baking. Aim for ⅛ inch thickness (or 1/16 inch for extra crispiness). You can also bake them for a few minutes longer, though make sure not to overdo it. There's a fine line between crispy and overdone.
Besides this, I've found the other common culprit is skipping that cooling time. Remember: That 5-minute cool on the pan is the KEY to that crunch.
More to Try
My homemade goldfish crackers are SO munchable, and they deserve to be paired with equally munchable snacks! Create a (kid-approved) snack platter and serve them alongside these treats:
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Homemade Goldfish Crackers
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Equipment
Ingredients
- 1 Cup Shredded cheddar cheese (or cheese of choice)
- ½ Cup All Purpose Flour
- 2 tablespoon Butter (cold)
- 2-3 tablespoon Water
Instructions
- Preheat oven to 350°F and line a baking sheet with parchment paper.
- Combine shredded cheddar, flour, and cold butter in a food processor. Pulse 8-10 times on high, or until the mixture resembles coarse crumbs with butter evenly distributed.
- Run the processor on low and drizzle 2 tablespoon water through the feed tube. Stop once the dough forms a ball, around 10-15 seconds. Add extra tablespoon water if needed.
- Pour dough onto a floured surface and gently knead 2-3 times, or until smooth. Roll dough out into a thin sheet (⅛ inch thick), turning the dough while rolling to maintain an even thickness.
- Use a cookie cutter (or knife) to cut dough into desired cracker shapes. Transfer the shaped crackers to the baking sheet, spacing them ½ inch apart.
- Bake for 10 to 15 minutes, or until the edges are lightly golden and crackers feel crisp when tapped. Cool on baking sheet for 5 minutes, then transfer to wired baking rack.
Video
Notes
- Dust your counters with all-purpose flour: This stops the stickiness and makes the dough easier to handle. Use all-purpose flour, since it won't absorb into the dough itself.
- Don't rush the cooling time: The crackers will become crispier as they cool on the sheet. Let them cool down before you move them to the rack!
- Add any extra seasoning before pulsing: To get a close match to the shop-bought kind, throw in a pinch of celery salt.
Nutrition
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So, I have to have the goldfish shape! Where did you purchase yours? TIA.
Trish, I totally get it — the goldfish shape makes it so much more fun! I found my cutter online (Amazon has a bunch of small goldfish-style cutters). Just search for mini fish cookie cutter and you should see a few options pop up.
I rolled out my dough and scored to make crackers. Delicious and very easy.
Love that!! And I'm glad you liked it (:
Hi, when you say 'butter,' do you refer to margarine or real butter (unsalted or salted)?
Hi Susan!! Unsalted butter is what I use. If you want to use salted butter you can just omit the salt in the recipe.
Please let us know HOW to store (fridge, pantry) this wonderful recipe for Goldfish you've developed. Thanks so much
Hi Queene!! Absolutely (: So glad you liked the goldfish. You can store them in an air tight container on the counter or in the fridge for 3-5 days!