Dill Pickle Saltines (Printable)
Crispy crackers tangy dill garlic coating ready 25 minutes
# What You'll 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
# Directions:
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 before serving.
# Cooking Tips:
01 -
- These vanish faster than you can say pass the snacks every single time
- The recipe takes fifteen minutes start to finish but tastes like you fussed for hours
02 -
- Do not skip the cooling step because the texture transformation from warm to completely cool is huge
- The coating looks thin going on but the flavor concentrates beautifully in the oven
03 -
- Sprinkle grated parmesan over the coated crackers during the last two minutes of baking for an extra savory layer
- Use a silicone brush instead of a bristle one because the mixture can get stuck in natural bristles