Alright, let’s talk about them crackers, you know, the tasty ones. The ones you just can’t stop eatin’. I figured out how to make that yummy stuff they put on top, yeah, the savory party cracker seasoning. You don’t need to buy them fancy bags no more, save your money, honey.
First off, gotta get your stuff together. It ain’t rocket science, I tell ya. You need some oil, the kind you cook with. I use that canola stuff, but you can use whatever you got, I reckon. Just not motor oil, ha!
- 1 cup oil (canola, vegetable, or even avocado if you fancy)
- 1 packet dry ranch dressing mix. The whole packet, don’t be stingy.
- 1 teaspoon of that garlic powder stuff. You know, the white powder that smells like garlic.
- Half a teaspoon of onion powder. Same as the garlic, but onion-y.
- Quarter teaspoon of that red pepper stuff. Cayenne, they call it. Makes it a little spicy, like a good gossip.
See? Not much to it. Now, the important part is how you put it all together.
First, you gotta preheat that oven. Not too hot, mind you. 275 degrees, they say. That’s like a low simmer on your stove, you know? Then get yourself a big ol’ pan, one of them flat ones. Put a rack on it so air gets underneath them crackers and doesn’t make them soggy.
And get them crackers ready. You know them salty square ones? Saltines, they call ‘em. Line ‘em up all nice and neat on that pan. Don’t pile ‘em up now, one layer is all you need. They gotta cook even, see?
Now, for the magic. Get yourself a little pot, the kind you heat milk in. Pour in your oil. Then dump in all them other things – the ranch mix, the garlic, the onion, and that red pepper. Stir it all up good. You want it all mixed together, like a good stew.
Then, you gotta heat that oil and stuff up a bit. Just warm it, don’t boil it. Low and slow that the secret.
Next, get a brush, the kind you use for basting a chicken or somethin’. Or just use a spoon if you don’t have fancy stuff like me. Dip it in that oil mix and brush it all over them crackers. Don’t be shy now, get ‘em all coated good. Every cracker gets a bath, understand?
Once they’re all oiled up, stick them in that warm oven. Now, you gotta watch ‘em. You don’t want ‘em burnt. It takes maybe 15-20 minutes, somethin’ like that. Keep an eye on them till they’re golden brown and crispy. You know, like a good pie crust.
When they’re done, take them out and let them cool. Don’t go eatin’ them hot now, you’ll burn your tongue. Once they cool, they get all crunchy and that seasoning sticks real good.
And there you have it! Homemade savory party crackers. Taste just like the ones from the store, maybe even better, cause you made ‘em yourself. And it’s cheap too! No more wastin’ money on them fancy bags, I tell ya.
Now, some folks ask, is this gluten free? Well, I ain’t sure what that gluten stuff is, but the stuff I used ain’t got no wheat or nothin’ in it, just spices and oil, so I reckon it’s alright. But if you’re worried, ask your doctor, not me. I just make crackers, I ain’t no doctor. They’re awful tasty crackers though. My grandkids love ‘em! They go through ‘em like a hot knife through butter, I tell ya.
So go on, make yourself a batch. You won’t regret it. And if you do mess it up, well, just try again. It ain’t the end of the world. Even I messed it up the first time! But now I make the best darn party crackers this side of the Mississippi.
And you can too. Just remember, low and slow heat and make sure to get all that good seasoning all over everything. Enjoy!
Why does this recipe work so good? Well, it’s the stuff you put in it, that’s why. The oil makes them crackers crispy and the spices give it all that flavor. And that low oven, that’s the secret to making sure the crackers don’t burn but get good and crisp. Simple as that! Now go on, get cookin’!
Tags：[cracker seasoning, party cracker, homemade, recipe, savory, easy recipe, snack, DIY, budget-friendly, gluten-free(possible)]
