I'm calling them sinful, because they are drenched (and I mean it) in oil ... that's why they are so tasty! There are a lot of different recipes for seasoned crackers, but many call for a ranch or italian dressing dry-mix. I didn't have either of these on hand, so I came up with my own concoction. The only thing different that I did than what I listed below is that I added a tsp of salt, but because they were super salty, I'll skip the extra salt next time and just use the ingredients included below.
2-gallon Ziploc bag
2 sleeves of saltine crackers
1 cup canola oil
2 Tbsp Tony Chachere's Creole Seasoning
1 Tbsp Litehouse Freeze-Dried Parsley (in refrigerated produce section)
1 tsp onion salt
Put saltine crackers into the Ziploc bag. In a bowl, mix oil and seasonings well & then pour into the ziploc bag over the crackers. Close the bag and then shake and shift the bag, covering the crackers. Repeat the shaking and shifting every 20 minutes for about 4 hours, allowing the crackers to absorb the oil. Serve alone or with cheese. Store in an airtight container. Enjoy!
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