Dill Pickle Saltines (Printable)
Crispy saltines coated in tangy dill-pickle and ranch seasoning, baked to golden, ideal for snacking.
# What You'll Need:
→ Crackers
01 - 1 standard box (about 14 oz) saltine crackers
→ Seasoning Blend
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 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 the bag rest for 5 minutes to allow maximum flavor absorption.
04 - Spread the coated crackers in a single even layer on the prepared baking sheet.
05 - Bake for 10 minutes, flipping the crackers halfway through, until lightly golden and crisp.
06 - Remove from the oven and allow the crackers to cool completely on the baking sheet before serving.
# Expert Suggestions:
01 -
- The seasoning soaks right into the crackers and bakes into a crispy shell that puts any store bought version to shame.
- You probably have almost everything you need sitting in your pantry and fridge right now.
02 -
- I once rushed the cooling step and ended up with soft crackers that lost their snap, so patience here truly pays off.
- Shaking the bag gently rather than aggressively prevents crackers from crumbling into pieces before they even hit the oven.
03 -
- Use the pickle juice straight from a jar you have been storing in the fridge for maximum concentrated flavor.
- Flip each cracker individually at the halfway mark rather than just shaking the pan for the most even browning.