Crack-ers
"Quick snack from your pantry!"
Serves 12-24 | Prep Time 5 min | Cook Time 5-7 minWhy I Love This Recipe
This is a great quick snack recipe in case you need something last minute. This recipe uses what you may already have in the pantry! I try to use keto/low carb/gluten free and diabetic friendly ingredients due to the various family dietary requirements. Anything in the list can be substituted with your preferred diet friendly ingredients.
Sharon Nichols, BSBEB, RHIT, CCS, CHTS-TR, CRC
Ingredients You'll Need
½ to 1 box saltines, or your favorite cracker
2-4 Tbsp olive, avocado or fractionated coconut oil
• If you like a richer tasting treat, use a stick of real butter, melted
1 pkg ranch dressing mix (use half if not using whole box of crackers)
1 tsp. Paprika (I use Hungarian Paprika)
¼ tsp. Cayenne, use more if you like it spicy
Gallon Ziplock
Lined Cookie Sheet with Aluminum Foil or Parchment Paper
Tips
• I don’t use vegetable/canola oil or margarine
• I almost always have soy/wheat/corn free non-gmo crackers due to my allergies
• I make my own ranch spice; garlic powder, onion powder, parsley, cilantro, chives, sea salt, pepper
• If you want a cheesy taste, you can add nutritional yeast
Directions
Gallon ziplock – Toss in all the crackers, sprinkle all the spices/season pkt in, add the oil, and zip the bag closed to mix it well. Once everything looks mixed together and the crackers are coated, sprinkle them onto the lined cookie sheet and bake at 350 for 10-15 minutes or until golden. Store in an airtight container, good for up to 2 weeks.
Pairs Well With
Any kind of dip
