Mini saltines aren’t just for soup.
They also make delicious snacks when loaded up with seasoned salt and cheese.
The petite crackers are then finished off with Parmesan cheese.
Credit:Victor Protasio; Food Stylist: Ruth Blackburn; Prop Stylist: Missie Neville Crawford
Or make a batch before work for your book club later in the evening.
Ingredients
1(11-oz.)
Line a large rimmed baking sheet with aluminum foil.
Place mini crackers in a large heatproof bowl; set aside.
Melt butter in a small saucepan over medium-low.
Stir in Italian seasoning, garlic powder, and seasoned salt.
Cook, stirring often, until fragrant, about 30 seconds.
Pour butter mixture over crackers in bowl; toss well until crackers are evenly coated.
Transfer crackers to prepared baking sheet (its okay if they overlap).
Bake in preheated oven for 5 minutes.
Sprinkle crackers evenly with cheese, and toss well to coat.
Return to oven, and bake until crackers are lightly golden and crisp, 6 to 8 minutes.
Toss crackers, and let cool completely on baking sheet, about 30 minutes.
Serve immediately, or store in an airtight container at room temperature up to 3 days.
