Seasoned Saltines Recipes

Steps:

• Preheat the oven to 275 degrees F.
• Melt the butter in a saucepan and add the Italian seasoning and seasoned salt. Dunk the saltines in the mixture and place on a rack over a baking sheet. Bake for about 20 minutes.

Steps:

• In a small bowl, combine all ingredients. Store in an airtight container for up to 1 year.

Steps:

• 1. Open all four sleeves of saltines and empty into a large Ziplock bag.
• 2. Measure Canola oil into a 2 cup container/measuring cup.
• 3. Add remaining ingredients and mix well.
• 4. Pour seasoned oil into Ziplock bag. Gently toss to coat all crackers. Gently toss every 15 minutes. for 1 hour 15 minutes.
• 5. Bake at 250 for 10 minutes. Let cool, store in airtight container.

Steps:

• Stir salt, pepper, paprika, garlic powder, onion powder, and cayenne pepper in an airtight container, seal, and shake to combine.

Steps:

• Place ranch dressing mix and vegetable oil in a 2-gallon resealable bag; seal and shake until well combined. Add crackers and shake until crackers are fully coated. Set aside for 3 hours to allow crackers to absorb coating, shaking bag every 1/2 hour.

Steps:

• Preheat the oven to 425 degrees F. Line 1 large or 2 small jelly-roll pans with aluminum foil, spray with nonstick spray and arrange the saltines salt-side down in a single layer. In a medium saucepan, melt the butter and brown sugar together and boil until it turns a caramel color, a few minutes. Remove from the heat and pour over the crackers, covering them evenly. Put the jelly-roll pan into the oven and bake for 3 to 5 minutes, or until just bubbly, watching carefully. Remove from the oven and pour the chocolate chips over the crackers. When the chips melt a bit, spread them over the crackers with a knife. Transfer the pan to the freezer for 15 to 20 minutes, or until completely cold. They will form one big sheet. Break up into pieces. Store in an airtight container.

Steps:

• Empty entire contents of cracker box into a 1 gallon ziplock baggie.
• Set aside.
• Mix canola and dry ingredients until well blended.
• Pour over saltines.
• Close the bag and shake well until crackers are coated.
• Let stand 5 minutes.
• Store in an air-tight container.