Dill Pickle Saltines (Print Version)
Saltine crackers coated in tangy dill pickle seasoning, baked until crisp for a crowd-pleasing snack.
# What You'll Need:
→ Crackers
01 - 1 standard box (about 14 oz) saltine crackers
→ Seasoning
02 - 1/2 cup vegetable oil
03 - 2 tablespoons dill pickle juice
04 - 1 packet (1 oz) ranch seasoning mix
05 - 2 tablespoons dried dill weed
06 - 1 teaspoon garlic powder
07 - 1/2 teaspoon onion powder
08 - 1/2 teaspoon ground black pepper
# Step-by-Step Guide:
01 - Preheat oven to 340°F. Line a large baking sheet with parchment paper.
02 - In a medium bowl, whisk together vegetable oil, dill pickle juice, ranch seasoning mix, dried dill weed, garlic powder, onion powder, and black pepper until fully combined.
03 - Place the saltine crackers in a large zip-top plastic bag. Pour the seasoned oil mixture over the crackers, seal the bag, and gently turn it several times to evenly coat. Let rest for 5 minutes to allow maximum flavor absorption.
04 - Spread the coated crackers in a single layer on the prepared baking sheet.
05 - Bake for 10 minutes, flipping the crackers halfway through, until lightly golden and crispy.
06 - Remove from the oven and allow the crackers to cool completely before serving.
# Expert Suggestions:
01 -
- These crackers disappear faster than anything else at a gathering, guaranteed.
- The seasoning sticks to every ridge and crevice, making each bite aggressively flavorful.
02 -
- Overcrowding the baking sheet leads to soggy crackers instead of crispy ones, so use two sheets if needed.
- Letting the coated crackers sit too long before baking makes them mushy, so aim for that five minute sweet spot.
03 -
- Taste your pickle juice before using it, because some brands are drastically more sour than others and you may want to adjust the amount.
- The crackers crisp up more as they cool, so resist the urge to bake them longer than ten minutes or they will taste burnt.