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
Units
Scale
- 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
