Dill Pickle Saltines (Print Version)
Crispy saltines coated in tangy dill pickle and ranch-seasoned oil, baked golden for a zesty 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
# Steps:
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 in 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 evenly coat every cracker. Let sit 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 Tips:
01 -
- They come together in under twenty minutes with pantry staples you probably already have.
- The tangy dill flavor is bold without being overwhelming, making them disappear at any gathering.
02 -
- Overcrowding the baking sheet will steam the crackers instead of crisping them, so use two sheets if needed.
- Letting the coated crackers sit in the bag for the full five minutes makes a noticeable difference in flavor intensity.
03 -
- Use a gallon sized bag rather than a quart sized one so you can toss the crackers without breaking them.
- The best pickle juice comes from a jar you have already been eating from, because it is the most flavorful.