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Cheez-It

Cheez-It Original Baked Snack Cheese Crackers, Party Size - 2 Bags

28 oz
$7.84 each($0.28 / oz)
Victoria H‑E‑B plus!
6106 N. NAVARRO

Description

Make snack time more fun with Cheez-It Original Baked Snack Crackers, bite-size cheese crackers that are baked to crispy perfection. Cheez-It crackers are made with 100% real cheese that's been carefully aged for a yummy, irresistible taste that's bursting with real cheese goodness in every bite. Each perfect square crisp is loaded with bold cheesy flavor that hits your taste buds with every delicious mouthful; A baked snack, Cheez-It crackers are perfect for game time, party spreads, school lunches, late-night snacking and more, the cheesy options are endless. Go ahead and enjoy your favorite cheese bite. You'll love the one-of-a-kind flavor of real cheese in every tasty handful of Cheez-It Original Baked Snack Crackers.

• Includes one, 28-ounce box containing two bags of ready-to-eat snack crackers; Packaged for freshness and great taste

Highlights

  • Nutrition Facts

    About 26 servings per container

    Serving Size
    27.00 crackers
    • Amount Per Serving
      Calories
      150
    • % Daily Value*
    • Cholesterol
      • 0mg
      • 0%
    • Sodium
      • 230mg
      • 10%
    • Potassium
      • 30mg
      • 0%
    • Calcium
      • 30mg
      • 2%
    • Iron
      • 1mg
      • 4%
    * The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

    Ingredients

    Enriched Flour (Wheat Flour, Niacin, Reduced Iron, Vitamin B1 [Thiamin Mononitrate], Vitamin B2 [Riboflavin], Folic Acid), Vegetable Oil (High Oleic Soybean, Soybean, Palm, and/or Canola Oil with TBHQ for Freshness), Cheese Made with Skim Milk (Skim Milk, Whey Protein, Salt, Cheese Cultures, Enzymes, Annatto Extract Color), Contains 2% or Less of Salt, Paprika, Yeast, Paprika Extract Color, Soy Lecithin.

    Allergens and safety warnings

    Contains: WHEAT, MILK and SOY.
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