Dill Pickle Saltines (Printable View)
Tangy dill pickle-coated saltines baked until crispy, a quick savory snack for parties or casual munching.
# Ingredient List:
→ Crackers
01 - 1 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
# How to Prepare:
01 - Preheat oven to 340°F. Line a large baking sheet with parchment paper.
02 - In a medium bowl, whisk together the vegetable oil, dill pickle juice, ranch seasoning mix, dried dill weed, garlic powder, onion powder, and black pepper until thoroughly combined.
03 - Place the saltine crackers into a large zip-top plastic bag. Pour the seasoned oil mixture over the crackers, seal the bag, and gently turn it over several times to coat evenly. 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 -
- That addictive crunch combined with the sour punch of pickle juice makes it nearly impossible to stop eating them.
- They come together in twenty minutes with ingredients you probably already have in your pantry.
02 -
- If you crowd the crackers on the baking sheet they will steam instead of crisp and you will end up with soggy sadness.
- The first time I made these I skipped the five minute soak and the flavor was noticeably weaker, so patience here really matters.
03 -
- Gently flip the bag rather than shaking it violently because aggressive shaking breaks the crackers into frustrating little fragments.
- The cloudier and more sediment heavy your pickle juice the better the final flavor will be so skip the fancy clear brands for this one.