If you enjoy dill pickles, chances are you’re always looking for ways to incorporate more of the taste into your diet. The good news is that you don’t have to limit that great salty tang to only pickles. You can take it to a variety of additional snacking occasions. For example, crackers, and more precisely,

If you enjoy dill pickles, chances are you’re always looking for ways to incorporate more of the taste into your diet. The good news is that you don’t have to limit that great salty tang to only pickles. You can take it to a variety of additional snacking occasions. For example, crackers, and more specifically, these Dill Pickle Saltines. I had never considered “doctoring up” a cracker before because crackers are often great right out of the package, but Alabama Fire Crackers, Come Back Crackers, and Sweet and Salty Churro Bites taught me a thing or two about the joy of adding more flavor to crackers. It’s simple to accomplish, and the effects are tempting!

The usual method for baking flavor into a cracker is to combine seasonings with oil or melted butter, then throw the crackers in that mixture and leave them for long enough to soak it all in. Then you lay them all out on a baking sheet and bake them at a low temperature to crisp them up again, with a new flavor added. They wind up crisper than they started and, at least from the types I’ve eaten, taste beautifully buttery.

INGREDIENTS
1.5 cup olive oil
a half teaspoon onion powder
1 tsp. garlic powder
1 pound ranch seasoning mix
1 tablespoon pickled dill
1 tablespoon dill, dry
1 box small saltine crackers (11 oz)
PREPARATION
Preheat the oven to 250 degrees Fahrenheit.
Combine olive oil, onion powder, garlic powder, ranch seasoning, dill pickle juice, and dried dill in a gallon zip-top bag. Shake well to mix.
Close the bag and gently turn it to coat the crackers in the spice mixture.
Place the crackers on a rimmed baking sheet and bake for 15-20 minutes, or until golden brown and the oil has been absorbed. Enjoy!