My friend, Joyce, recently made these for a tailgating party. These seasoned crackers are habit forming. Remember the old Lay’s Potato Chip commercial, “you can’t eat just one”? Well, that is the case with these, I couldn’t stop!
Joyce had a full tablespoon of red pepper flakes on her crackers and they were perfect. However, the first time I made these, one tablespoon of red pepper flakes made them too hot, and I can handle some heat. Since then, I have cut the red pepper flakes back to 1/2 tablespoon.
As mentioned in past posts. I buy a big wedge of Parmesan cheese then process in a food processor to grate. I store the cheese in an airtight container, in the refrigerator, and use as needed.
When you spread the crackers onto the baking sheets make sure the seasoning is well distributed. If one cracker has too much seasoning use another cracker to remove some. Also, I like to make sure that Parmesan cheese is on each cracker, if possible.
- 1 stick butter, melted
- 1 pkg. Ranch dressing mix
- ¼ c. grated Parmesan cheese
- ½ to 1 tbsp. red pepper flakes
- 1 tsp. garlic powder
- 1 box Town House Original crackers
- Preheat oven to 300 degrees.
- Pour crackers into a gallon zip-top bag, set aside.
- In a small bowl combine the melted butter, Ranch dressing mix, Parmesan cheese, red pepper flakes, and garlic powder. Pour mixture over the crackers and seal bag. Gently toss together to coat crackers without breaking them.
- Spread crackers in a single layer over baking sheets. Bake at 300 degrees for 15 minutes. Cool completely. Store in an airtight container.