Description
Crunchy, tangy, and spicy ranch-seasoned crackers infused with pickle juice and fresh dill for an addictive snack perfect for parties, road trips, movie nights, or casual snacking.
Ingredients
- 1 box mini saltine crackers or oyster crackers (about 9 ounces)
- 1 packet ranch seasoning mix (1 ounce)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon crushed red pepper flakes
- 1/2 teaspoon cayenne pepper
- 1/2 cup pickle juice
- 1/2 cup vegetable oil
- 2 tablespoons chopped dill pickles
- 1 tablespoon fresh dill, chopped
Instructions
- Preheat the oven to 250°F (120°C) and line a large baking sheet with parchment paper.
- In a large mixing bowl, whisk together the pickle juice, vegetable oil, ranch seasoning mix, garlic powder, onion powder, crushed red pepper flakes, and cayenne pepper.
- Add the crackers to the bowl and gently toss until evenly coated.
- Let the crackers sit for about 10 minutes so they absorb the flavors.
- Spread the crackers evenly across the prepared baking sheet.
- Bake for 15 to 20 minutes, stirring once halfway through for even crisping.
- Remove from the oven and immediately sprinkle the chopped dill pickles and fresh dill over the crackers.
- Allow the crackers to cool completely before serving so they become extra crunchy.
Notes
- Reduce the cayenne pepper and crushed red pepper flakes for a milder version.
- Use spicy pickles instead of dill pickles for extra heat.
- Add grated parmesan cheese during the final few minutes of baking for a cheesy variation.
- Smoked paprika adds a delicious smoky flavor.
- Buttery round crackers can be substituted for a richer texture.
- Store completely cooled crackers in an airtight container to maintain crispness.
- If crackers soften, reheat at 250°F for about 5 minutes to restore crunch.
Nutrition
- Serving Size: 1 serving
- Calories: 290
- Sugar: 2g
- Sodium: 620mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 0mg
