Italian parmesan saltine crackers are perfect for scooping chunky winter soups or dipping in fresh summer gazpacho.
I love soup any time of year with bread or crackers for dunking. Plain saltine crackers would suite me just fine in most cases. But because I’m a cook at heart I’m often imagining and reimagining ways to make good things even better. These Italian parmesan saltine crackers are just that—a reimagined version of a good salty treat.
How to Make Any Type of Seasoned Crackers
I have investigated more than a few recipes for seasoned crackers and the base recipe consists of some sort of fat, a choice of spices, and low heat for a moderate about of time. This micro guide will help you to make virtually any flavor cracker that you can dream up.
Oil- The oil or fat that you choose will depend on the flavor you’d like to achieve. Butter is a great choice for ranch or cheese flavored. Olive oil or a more neutral oil would work for a more savory or very specific spice mix like taco seasoning. The math works out to be about 1/4 cup of fat per sleeve of crackers. Each sleeve contains 25-30 crackers for most brands.
Spice- As far as spices go, the world is yours. You will need approximately 1-2 tablespoons of homemade seasoning for every two sleeves of crackers. But the easiest seasoning method is a prepackaged spice mix. A general rule of thumb is two pouches of seasoning for every full box of crackers.
Bake- Bake the crackers in an even layer at 250 degrees in a preheated oven. In most cases flipping the crackers will not be necessary unless you’re using oyster crackers.
Making Easy Italian Parmesan Saltine Crackers
For this recipe, I used a packet of Italian salad dressing mix. In a gallon ziplock bag whisk the seasoning packet and olive oil. Add the crackers to the bag seal. Give the bag a gentle toss to coat in the crackers.
Preheat the oven to 250 degrees. Place the crackers in a single layer on a baking sheet. Sprinkle the tops with parmesan cheese. Bake for 15 minutes. Allow the crackers to cool before storing in an airtight container. The crackers will keep in the fridge for a week.
Perfect Soup Recipes to Try
These crackers are just perfect for soup or snack. My family loves these with my Cheddar Broccoli Soup recipe. After you’ve tried them with my soup, give one of my blogger friends recipe a try as well!
Italian Parmesan Saltine Crackers
- 50 saltine crackers
- 1 packet zesty Italian dressing dry mix
- 1/2 c olive oil
- 1/3 c grated parmesan cheese more if desired
- Preheat the oven to 250 degrees. In a gallon ziplock bag whisk the seasoning packet and olive oil. Add the crackers to the bag seal. Give the bag a gentle toss to coat in the crackers.
- Place the crackers in a single layer on a baking sheet. Sprinkle the tops with parmesan cheese. Bake for 15 minutes. Allow the crackers to cool before storing in an airtight container. The crackers will keep in the fridge for a week.