We did, too. You might find that they get a …

Comment on Homemade Cheez-It Crackers by Malcolm.

We did, too. You might find that they get a little chewy after being stored for a day or two, also. A quick blast in a 400 degree oven perks them right back up. Glad to hear they worked out!

Malcolm Also Commented

Homemade Cheez-It Crackers
I’m not sure, as I haven’t tried it…but I don’t see why not.


Homemade Cheez-It Crackers
Thank you, Eileen…I hope she enjoys them!


Homemade Cheez-It Crackers
There’s nothing to feel guilty about when you make these from scratch…actually, there’s nothing to feel guilty about, ever! 🙂 Thank you very much for reading, and be sure to let me know how they turn out!


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I soak. You don’t have to soak. You do you, player.


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Thanks so much, Sophie. Definitely give it a try!


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Awe, jeez Gale, this is one of the nicest comments we’ve received in a long time. Thanks so much for reading, and thanks for the support!


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I wish you had, too. There’s plenty to go around.


Malcolm Bedell is co-author of the critically acclaimed "Eating in Maine: At Home, On the Town, and On the Road," as well as the junk food blog "Spork & Barrel," and "Brocavore," a blog about food trucks and street food culture. His contributions include Serious Eats, Down East, Eat Rockland, L.A. Weekly, The Guardian, and The Huffington Post and his food truck, "'Wich, Please," was named "Hottest Restaurant in Maine" for 2015 by Eater. Finally, he finds it very silly to be trying to write this in the third person.