Dill Pickle Saltines (Printable View)
Crispy saltines coated in a buttery dill pickle and garlic seasoning, baked until golden and crunchy.
# What You Need:
→ Crackers
01 - 1 sleeve (about 40) saltine crackers
→ Dill Pickle Mixture
02 - 1/3 cup unsalted butter, melted
03 - 1/4 cup dill pickle juice
04 - 1 tablespoon dried dill weed (or 2 tablespoons chopped fresh dill)
05 - 1 teaspoon garlic powder
06 - 1/2 teaspoon onion powder
07 - 1/4 teaspoon crushed red pepper flakes (optional)
08 - 1/4 teaspoon kosher salt (adjust to taste)
# How To Make It:
01 - Preheat the oven to 300°F and line a large baking sheet with parchment paper.
02 - Arrange the saltine crackers in a single layer on the prepared baking sheet.
03 - In a medium bowl, whisk together the melted butter, dill pickle juice, dill, garlic powder, onion powder, red pepper flakes (if using), and salt until well combined.
04 - Using a pastry brush or spoon, generously coat the tops of the crackers with the dill pickle mixture.
05 - Bake for 12–15 minutes, until the crackers are crisp and the topping is set.
06 - Allow to cool completely. Serve and enjoy!
# Expert Advice:
01 -
- Theyre like the love child of your favorite cracker and that dill pickle you keep reaching for at parties
- The kind of addictive snack that makes people hover near the kitchen counter and ask for the recipe
02 -
- Underbaked is better than burnt so check them at 10 minutes and go from there because they continue crisping as they cool
- Let them cool completely on the baking sheet because moving them while warm makes them break and youll end up eating all the broken pieces yourself
03 -
- Room temperature butter melts more evenly so take it out while the oven preheats
- Double the coating mixture if you like really heavy coverage on your crackers