125g (1 stick) garlic butter
100g (1 tub) parmesan garlic seasoned butter
1 packet roasted vegetable seasoning (Knorr Veggie bake)
2 dashes cayenne pepper
One sleeve salt topped crackers (225g box, only used 1 sleeve)
Pink Himalayan salt
Freshly grated parmesan cheese
Preheat oven to 250F
Nuke butter, and add seasoning and blend
Add sleeve of crackers and dip one by one in the butter sauce. Be careful not to brake the crackers
Line 2 large cookie sheets with parchment paper.
Spread crackers out on the cookie sheet, top with grated pink Himalayan salt and parmesan.
Bake ± 15 mins
Flip them over, sprinkle more parmesan cheese and bake for another ± 5 mins.
Now let them cool down and Enjoy!!!
Inspiration from: Wendi Wilson Whitaker
Highly Modified, Prepared, tried and tested by: Es Slabs