Ingredients
The following ingredients have 4 Servings
- 1 pound box of saltines (I recommend using low- or no-salt ones as the powders are generally salty enough.)
- 1 cup vegetable or canola oil
- 1/4 cup sour cream and onion powder
- 2 tablespoons cheddar cheese powder
Instruction
- Preheat oven to 250°F. Lay out two rimmed half-sheet pans.
- Open all of the sleeves of saltines and put them into a large mixing bowl. In a measuring cup, whisk together the oil, sour cream and onion powder, and cheddar cheese powder until smooth. Drizzle over the crackers and toss with your hands to coat evenly.
- Divide the crackers between the two sheet pans and use your hands to gently spread them out into as thin a layer as possible. Put the two pans in the oven and bake, stirring two or three times, for 20 minutes, or until the crackers feel mostly dry to the touch.
- Remove the trays from the oven and let the crackers cool completely before transferring to an airtight container. These are good for about two weeks after being made when stored correctly. If they start to lose their crunch, return them to a 250°F oven for about 5 minutes.
