Pinterest. It gets me in trouble. Big. Big. Trouble. It never fails…
A few months ago I was looking around the site and found this recipe for seasoned crackers. I didn’t want spicy. I didn’t have saltines. I didn’t want to use a full cup of oil. I searched for more recipes and after reading 5 or 50 then raiding my cuboard, here’s what I came up with.
I like this recipe because it’s so forgiving. You can use any mix of crackers and pretzels you like. You really can’t screw this recipe up. Don’t have cheez-its? Substitue them for something else. Goldfish weren’t BOGO last week – and IMHO, they are on the expensive side if they’re not on sale – pick something else. I like mine to be bite-size for ease of eating but you can use anything that fits your needs. Have fun with this!
Warning – these can be ADDICTING!!!
1/3 cup oil (I use olive oil)
1 package dry ranch dressing
1/2 tsp. granulated garlic
1/2 tsp. onion powder
2 shakes dill (you can add more if you like)
1 shake ground red pepper (optional, adjust to your taste – I like just a little to enhance the flavor)
1 bag pepperidge farm parmesan goldfish crackers
1 box reduced fat cheez-its (the medium box, not tiny or family size)
1 bag pretzels (I prefer waffle pretzels but I used rings in this picture – you can use whatever you have)
Preheat oven to 250°.
Mix oil and spices in the bottom of a large bowl. Let sit approximately 10 minutes. Gently dump the crackers and pretzels in (yes, the pretzel salt, too).
Stir gently (I use a spoonula) until all crackers are evenly coated. This usually takes a few minutes. It won’t look like enough oil at first but it is. Be sure to scrape the bottom as you stir.
Pour crackers in an even layer onto two large cookie sheets or jelly roll pans.
Bake for approximately 20 minutes, stirring every 5, and rotating pans top to bottom every stir. If you don’t the bottom pan will burn. You can tell when the crackers are done because they lose their oily sheen and the seasonings look powdery again. I go by sight, not time, on these. Sometimes it takes as much as 40 minutes. I don’t mind my crackers a bit browned. I like the way they taste. If you don’t want yours to brown, take them out at 20 – 25 minutes.
The best part is for my recipe 1 ounce by weight is approximately 120 calories. It is all dependent on the crackers you choose. I love that I can grab a snack bag of these and not feel guilty.