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Garlic Parmesan Cracker Crunch starts with ordinary crackers and ends with crisp, buttery bites covered in Parmesan. The little hit of cayenne makes the flavour even more interesting.
Garlic Parmesan Cracker Crunch brings crispy garlic butter crackers, Parmesan and a hint of cayenne together in one savoury snack. Perfect for easy appetizers, party snacks, game day food and homemade cracker recipes.
Why You’ll Love and Enjoy these Garlic Parmesan Cracker Crunch Bites
- Big garlic flavour: Two kinds of seasoned butter give these crackers plenty of savoury flavour without making the ingredient list ridiculous.
- A little heat: The cayenne doesn’t make them fiery, but it gives the Parmesan and garlic a nice kick.
- Seriously snackable: They’re crisp, salty and buttery, which is exactly why you might want to portion some out before sitting down with the whole batch.
Additional Information
- Can this be frozen? Yes, although freezing isn’t really necessary. Enjoy them fresh!
- How long can they be stored and how? For the best texture, store the cooled crackers in an airtight container at room temperature for about 5 to 7 days. Make sure they’re completely cool before sealing the container because trapped warmth or moisture can make the crackers soften. If they start to lose their crunch, spread them on a baking sheet and warm them at 250⁰F (120⁰C) for a few minutes, then let them cool completely again.
- Can I use plain crackers? Yes. Salt-topped crackers give the recipe more flavour, but plain crackers work. Just taste the butter mixture before dipping and adjust the salt if needed.
- Do I need both types of butter? Not necessarily. They’re used together for extra garlic and Parmesan flavour, but regular salted butter can replace either one with a few flavour additions.
Ingredient substitutions
- Garlic butter: Regular salted butter can be used, but add a little garlic powder or minced garlic to bring back the garlic flavour.
- Parmesan garlic seasoned butter: Use regular butter plus 1 to 2 tbsp finely grated Parmesan and a little garlic powder.
- Roasted vegetable seasoning: A similar vegetable seasoning blend can be used. Check the packet size, as seasoning packets can vary between brands.
- Cayenne pepper: Use a pinch of chili powder or smoked paprika if you want less heat.
- Pink Himalayan salt: Regular fine salt works perfectly well. In fact, you can skip the extra salt if your crackers and seasoning are already quite salty.
- Fresh Parmesan: Freshly grated Parmesan gives the best flavour and melts nicely, but finely shredded Parmesan will work too.
- Salt-topped crackers: Plain crackers can be substituted, but you may want to add a little extra salt to the butter mixture.
- Can I use pre-shredded Parmesan? Yes, but freshly grated Parmesan tends to melt and brown more evenly.
- Why bake at such a low temperature? The goal is to dry and crisp the buttery coating without scorching the Parmesan or overbrowning the crackers.
- Why flip the crackers? It helps the underside dry out and gives the coating a more even crisp texture.
Garlic Parmesan Cracker Crunch
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 8–10 depending on size 1x
- Category: Appetizers and Snacks
- Method: Easy baking
Description
These Garlic Parmesan Cracker Crunch bites are buttery, savoury and just a little spicy, with plenty of Parmesan baked right onto every cracker. They’re ridiculously easy to make, and that salty garlic butter flavour makes them very hard to leave alone.
Ingredients
- 125 g garlic butter
- 100 g Parmesan garlic seasoned butter
- 1 packet roasted vegetable seasoning, such as Knorr Veggie Bake
- 2 dashes cayenne pepper
- 1 sleeve salt-topped crackers from a 225 g box
- Pink Himalayan salt, for sprinkling
- Freshly grated Parmesan cheese, for topping
Instructions
- Preheat the oven to 250⁰F (120⁰C). Line 2 large baking sheets with parchment paper.
- Melt 125 g garlic butter and 100 g Parmesan garlic seasoned butter together in a microwave-safe bowl.
- Heat in short bursts, stirring between each one, until completely melted. Don’t get it scorching hot.
- Add 1 packet roasted vegetable seasoning and 2 dashes cayenne pepper to the melted butter. Stir really well so the seasoning is evenly mixed through.
- Dip 1 sleeve of salt-topped crackers, one at a time, into the butter mixture.
- Give each cracker a quick dip and turn it gently so it’s coated without soaking it. You don’t need the crackers swimming in butter. That’s one of the little tricks that helps keep them crisp.
- Arrange the coated crackers in a single layer on the 2 parchment-lined baking sheets. If there’s a lot of butter left in the bowl, don’t pour it over the crackers.
- Sprinkle the crackers lightly with pink Himalayan salt and freshly grated Parmesan cheese.
- Go easy on the extra salt because the crackers, seasoned butter and seasoning packet already bring quite a bit of salt.
- Bake at 250⁰F (120⁰C) for 15 minutes. Keep an eye on them near the end. You’re looking for the butter to have baked in and the Parmesan to be lightly golden, not dark.
- Carefully flip the crackers with a small spatula or your fingers once they’re cool enough to handle. Sprinkle with a little more freshly grated Parmesan cheese.
- Return the crackers to the oven for 5 minutes. This second bake helps dry and crisp the coating.
- Let the Garlic Parmesan Cracker Crunch cool completely on the baking sheets before serving.
- They’ll firm up more as they cool, so don’t judge the final texture while they’re still warm.
Notes
Prepared, tried, and tested by Esme Slabs: SA Tasty Recipes – Saffas Daily Recipes and EsmeSalon Homemade Recipes
Nutrition
- Serving Size: 8
- Calories: 157
- Sugar: 0.4 g
- Sodium: 657.8 mg
- Fat: 3.7 g
- Saturated Fat: 0.6 g
- Trans Fat: 0 g
- Carbohydrates: 26.9 g
- Fiber: 2.3 g
- Protein: 4.9 g
- Cholesterol: 2.3 mg
I had a sleeve of crackers sitting in the cupboard and decided they needed a little help.
Out came the garlic butter, Parmesan seasoned butter, roasted vegetable seasoning and, because I can’t seem to leave well enough alone, a couple of dashes of cayenne.
The crackers get a quick dip, a generous sprinkle of Parmesan, then a low-and-slow bake until the coating dries and gets crisp. Let them cool before judging them because that’s when the texture really comes together.
Garlic Parmesan Cracker Crunch delivers crisp crackers, rich garlic butter, savoury Parmesan and a gentle cayenne kick in every bite. The quick preparation and simple baking method make it an easy snack to put together when something crunchy and savoury is calling for attention.
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That sounds so easy and so delicious!
Good morning Joanne. Yes they are super delicious and pretty easy to do. I usually play around when I see an idea and try to make it my way. This being one of them. I need to make them again.
This is nice quick snack to make. Thank you for sharing.
Thanks Lanae – it’s a nice one to have on hand when peckish. Enjoy