Vistro House Cheezits — PAUL VIRANT

We’ve had a few requests for the recipe for the Vistro Cheezits. Thanks to Eddie, our chef de cuisine, for slightly modifying the recipe for at-home cooking. These little crackers make an ideal snack when you’re craving something salty. Plus, they are kid-approved! If you have a little extra time on your hands right now, give this recipe a whirl and let us know how it goes.

(Makes 1 full sheet pan)

Ingredients

8 oz. cheddar cheese
2.6 oz. butter, cold, diced
4.8 oz. AP flour
1/3 tsp. onion powder
1/3 tsp. salt

Measure first 4 ingredients with a kitchen scale if possible.

Directions

Grate cheese through your food processor's fine grater attachment (or use a box grater).
Combine all ingredients in your food processor with the S-blade attachment.
Pulse until a dough forms, and turn out onto plastic wrap. The dough should looks like pie dough with small chunks of butter throughout.
Wrap in plastic and use the plastic to press the dough together into a rectangle. Flatten to about 1/2-inch thickness. Allow to rest at room temperature for about 10 minutes.
Remove plastic and roll between two sheets of parchment. Release the dough from both pieces of parchment and flip it over after each pass with the rolling pin. This will make rolling it much easier!
Roll the dough as thinly and evenly as you can. Cut into approximately 1 inch x 1 inch squares. Store in the freezer between the pieces of parchment you rolled it with.
Bake on a flat sheet pan for 12 minutes at 375F, rotating the pan once during cooking. Cool completely before storing.