Very easy
- Carbohydrate 67.97252 g
- Cholesterol 325.248 mg
- Fat 588.27112 g
- Fiber 7.17639987182617 g
- Protein 10.62208 g
- Saturated Fat 85.0599315 g
- Serving Size 1 1 Recipe (1070g)
- Sodium 8043.224 mg
- Sugar 60.7961201281739 g
- Trans Fat 36.9560255000002 g
- Calories 5502 calories
Step-by-step
- Place all ingredients in a zip lock bag and shake to coat crackers.
- You may delete the garlic or add as much as you like, or you may add dill if you like instead of the garlic
Salt-kissed butter crackers emerge from their oil bath uniformly coated in a pungent, herb-speckled layer of dry ranch seasoning and sharp garlic powder. This preparation transforms plain commercial crackers into a savory, shelf-stable bite with a crisp exterior.
- Use standard gallon-sized plastic bags to provide enough internal air volume for the crackers to tumble freely without breaking during the shaking phase.
- Substitute fresh minced garlic for garlic powder with caution, as raw moisture will introduce sogginess and shorten the storage window of the dry snack.
- Allow the coated crackers to rest for 15 minutes before serving so the vegetable oil fully penetrates the flour matrix, preventing an oily residue on fingers.
- Store the finished snack in an airtight glass container at room temperature for up to two weeks to maintain optimal lipid stability and crispness.
Dry seasoning packets contain dehydrated onion and herbs that rehydrate slowly upon contact with the fat coating. Monitoring the oil volume prevents the delicate wafers from becoming waterlogged or structurally compromised.
