Dill Pickle Saltines (Printable)
Crispy saltines coated in tangy dill pickle seasoning for a buttery, garlicky snack, ready in 25 minutes.
# What You'll Need:
→ Crackers
01 - 1 sleeve (about 4.2 oz) saltine crackers
→ Dill Pickle Seasoning
02 - 3 tbsp unsalted butter, melted
03 - 1 ½ tbsp dill pickle juice
04 - 1 tbsp dried dill weed
05 - 1 tsp garlic powder
06 - ½ tsp onion powder
07 - ½ tsp kosher salt
08 - ½ tsp cracked black pepper
09 - ½ tsp sugar (optional, for flavor balance)
→ Garnish
10 - 1 tbsp fresh dill, chopped (optional)
# Directions:
01 - Preheat the oven to 300°F. Line a large baking sheet with parchment paper.
02 - Arrange the saltine crackers in a single, even layer on the prepared baking sheet.
03 - In a small bowl, whisk together the melted butter, dill pickle juice, dried dill weed, garlic powder, onion powder, kosher salt, cracked black pepper, and sugar until fully combined.
04 - Brush or drizzle the seasoning mixture evenly over the crackers, ensuring each piece is thoroughly coated.
05 - Bake in the preheated oven for 12 to 15 minutes, or until the crackers are golden, crisp, and fragrant.
06 - Remove from the oven and let cool completely on the baking sheet. Garnish with chopped fresh dill before serving if desired.
# Expert Tips:
01 -
- These vanish faster than anything else on a snack table, which tells you everything you need to know.
- The seasoning comes together with pantry staples in about two minutes flat.
02 -
- Do not rush the cooling step because warm crackers soften and stick together, undoing all that crunch you just built.
- Flip halfway through baking if your oven has hot spots, since uneven browning is the enemy of a perfect batch.
03 -
- Taste your pickle juice before measuring because some jars are saltier than others, and you may want to skip the added salt entirely.
- A light hand with the butter is better than a heavy one because you can always make a second batch but you cannot unbutter a soggy cracker.