I attended a dinner and style show hosted by the women's club I belong to last week. The caterer provided a variety of salads, along with some wonderful herbed crackers that had a bit of a bite to them. I got the recipe and urge you to try it. Don't be put off by the amounts, especially the oil; the crackers will not turn out soggy.
This recipe can be halved.
One box of saltine crackers
1 1/3 C canola oil
1 - 1 oz pkg ranch dressing mix
4 TB red pepper flakes
3 TB dill weed
2 TB garlic powder
Put half your crackers (two paper tubes) in a gallon size zip-lock bag, the other half in another bag.
Whisk together your remaining ingredients. Pour half of mixture in one bag. Seal and gently agitate the bag to coat the crackers. When the first batch is thoroughly coated, pour remaining mixture into the second bag, seal and agitate. Keep crackers in the bags, turning them gently every 15 minutes or so for about an hour. (You could probably substitute a very large mixing bowl for the plastic bags, and use your hands to fold the crackers into the oil mixture.)
To store, place crackers in an air-tight container.
If you'd like to cut down on the sodium, try this with low-salt or salt-free saltines (is that an oxymoron?).
Great for snacking, or serve with soups or salads.
"I am not
a glutton; I am an explorer of food." How I miss Erma Bombeck!