Seasoned Crackers
These Seasoned Crackers are always a hit a parties! Seasoned with ranch and Italian seasonings, these crackers are easy to make and so delicious!
A Tasty, Easy Seasoned Cracker Recipe
I guarantee you will be hooked on these seasoned crackers once you make them! Made with Italian seasoning, ranch seasoning and butter, these crackers couldn’t be simpler to make (or easier to eat!) I find myself making these a lot around the holidays for gatherings or for all of us just to munch on at home!
I’ve made these like 10 times since you posted the recipe LOL – so good! Thank you!!
– Casey
Frequently Asked Questions
No. I love to use mini crackers but you don’t have to use them. You can find them with the other crackers at your local grocery store. Regular sized saltine crackers will work (just use the same amount.)
Yes! If you want to make these into Firecrackers you will just want to add a teaspoon or so of red pepper flakes. You could also add a sprinkling of hot sauce or cayenne pepper.
No, you do not want to use salted butter with this recipe. The salt from the seasoning packets is more than enough. Using salted butter might make it too salty for most people’s tastes.
Absolutely! If you are looking to serve a larger crowd, I highly suggest doubling this recipe. These do not last long!
These can be stored in an airtight container on the counter where they will keep for up to 5 days. They can also be frozen. Place in a freezer-safe container and they will keep for up to 3 months. To defrost, remove from the freezer to the countertop until thawed.
Ingredients Needed: (See Recipe Card Below For The Full Recipe)
- unsalted butter – I went with unsalted butter because the seasoning mixes already have salt in them.
- ranch seasoning mix – if you want to control the ingredients you’re using, I would recommend making your own homemade ranch seasoning mix.
- Italian dressing and recipe mix – same goes for the Italian dressing dry mix. You can make your own homemade Italian dressing mix to control the ingredients that go into it.
- granulated sugar – Yet is only one Tablespoon for the entire batch. You do not taste sweetness. It just balances the other flavors. I did a blind taste test (with my family and neighbors) and everyone went for the ones with the sugar. They weren’t sure what was different but they all preferred the one with a little bit of sugar in it so do with that information what you will. It’s your recipe to make so add or don’t add the sugar. Up to you.
- mini saltine crackers – like I said above, you do not have to use the minis. Use what you prefer or can find. The mini just made them a little more fun and easier to eat.
How To Make Seasoned Crackers
Preheat the oven to 275°F. Line a sheet tray with parchment paper, and set aside. In a small saucepan over medium-low heat, add the butter, ranch dressing mix, Italian dressing mix, and sugar. Heat, constantly stirring, until melted and combined. Take off the heat.
In a large bowl, add the crackers. Pour the butter mixture on top and stir to combine.
Spread the crackers in an even layer on the prepared sheet tray. If some are stacked on top of each other, that’s okay.
Bake for 30 minutes, stirring every 5 minutes, until golden brown and toasty.
Let cool then serve!
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Seasoned Crackers
Ingredients
- ¾ cup unsalted butter
- 1 ounce packet ranch dressing mix
- 0.7 ounce packet Italian dressing mix
- 1 Tablespoon granulated sugar
- 11 ounce box mini saltine crackers
Instructions
- Preheat the oven to 275°F. Line a sheet tray with parchment paper and set aside.
- In a small saucepan over medium-low heat, add ¾ cup unsalted butter, 1 ounce packet ranch dressing mix, 0.7 ounce packet Italian dressing mix and 1 Tablespoon granulated sugar. Heat, constantly whisking, until melted and combined (it's important you use a whisk to make sure it all combines properly.) Take off the heat.
- In a large bowl, add 11 ounce box mini saltine crackers. Pour the butter mixture on top and stir to combine.
- Spread the crackers in an even layer on the prepared sheet tray. If some are stacked on top of each other, that’s okay.
- Bake on the middle oven rack for 25-30 minutes, stirring every 5 minutes (don't skip this step!), until light golden brown and toasty. Let cool and serve immediately.
Video
Notes
- Regular saltine crackers can be used. Just use the same amount.
- Make sure you only use unsalted butter.
- You can make these into “Firecrackers” by adding about a teaspoon of red pepper flakes.
Nutrition
Nutritional Disclaimer
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.
Hi this recipe sounds amazing and I was just wondering if you could maybe use Cheez-It crackers or maybe Mini Club Crackers?
Hi Brandi! I haven’t tried this recipe, yet. I love real butter. What’s wrong with using it for the mini saltine recipe?
Hey Karen, you are using real butter for this recipe, just use unsalted 🙂 I have an ingredient photo above in the post if that helps
Hi Brandi!
Anything wrong with salted butter? Anytime a recipe uses unsalted butter, I always use salted and it’s turned out ok.
This turned out great! Couldn’t be easier to make and the flavor was outstanding. I put them out with some sliced meat and cheeses and everyone kept mentioning how good they were!
Just came upon this recipe, as I have made many others. They are delicious! This will replace my old recipe. Love it.
Can oil be used instead of butter? and
Can oyster crackers be used instead of saltines?
Thank you.
How long will they keep if they don’t all get eaten?
Hey Connie, I answer that in a bit more detail above under the question “How to Store Leftovers” 🙂
Hey Brandie – just letting you know I look at the pictured ingredients and that is so helpful! Made these for a party and they were the first thing to get gobbled up! Everyone commented how much they enjoyed them and asked for the recipe!
Can these be left out in a sealed container overnight and served tomorrow?
Thanks!
Yes they can. I think a ziploc bag where you can push some of the air out might be best
Yum yum yummy! Didn’t change a thing. Our new favorite!
I made these as a pre-Thanksgiving-meal snack for tomorrow for our guests to munch. Everyone thought they had a great flavor. The ranch and Italian combo was a hit! Thank you for the recipe; really appreciate it!
I’ve made these like 10 times since you posted the recipe LOL – so good! Thank you!!
I would like to make this. I have just one question. The recipe says 3/4 cup of butter, but the picture of the ingredients just shows 1 stick of butter (half cup). Which one is right? Thank you.
The recipe is correct, I just didn’t add the additional butter for the photo. As you can see in the comments here, others have made the recipe and it turned out great – not sure many folks notice the ingredient photos anymore. And to be honest, even if you had only used the one stick of butter, it would still turn out great, this is a very forgiving recipe and some folks prefer less butter.
It’s funny because I have been thinking about not doing ingredient photos anymore since no one ever looks at them and still asks me questions about what ingredients I used so I figured I would stop. Glad to know at least one person looked this time!
Thank you so much. I am definitely going to make these. They sound very tasty.
Please continue with the photo of the ingredients. It is very helpful, especially for me! Thanks.
Don’t stop making ingredient photos! They’re super helpful!
Another winner snack, Brandie! The Italian dressing adds a new level of flavor to this recipe.
Yay!! Thanks so much Olivia!! They are slightly addictive lol