September is just around the corner. The mornings are cooler in most parts of the country, signaling Fall is around the corner. Fall’s cooler weather is the perfect time to begin thinking about tummy filling comfort foods like, soups, stews and chili. And what goes great with a bowl of hot yumminess? Seasoned oyster crackers. Yes, oyster crackers – also known as soup/chili crackers – dressed up with a slightly spicy sassy kick to complement the buttery crunch. I admit it, once they’re backed warm from the oven…..I can’t resist eating a handful whenever I pass by the pan. Few of the crackers make it to being stored in an airtight container! Try these crackers with my Spicy Corn and Chicken Chowder.
Peace and Java
Prep Time: 5 min Cook Time: 12 min Total Time: 17 min
Difficulty: Easy Peasy Servings: about 17 Serving Size: 1/2 ounce
Yield: 9 oz – 1 package SP: 2
2 tablespoons light butter
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
1/4 teaspoon Cajun spice – I use Emeril’s Essence
pinch kosher salt
pinch freshly ground black pepper
Preheat oven to 300°
1.On a large rimmed baking sheet melt butter in oven, about 1 minute. Stir in onion and garlic powder, Essense, salt and pepper. Gradually add crackers, stirring with wooden spoon until all crackers are coated with butter spice mixture.
2. Bake crackers for 12 minutes, stirring once halfway through until lightly golden. Cool and store in an airtight container.
NOTES, TIPS & TRICKS: You can melt the butter in the microwave for 10-15 seconds add spices and toss crackers until coated if you don’t mind washing an extra bowl.
This mixture is yummy brushed on saltines and baked for 4-5 minutes per batch, about 30 crackers – 1 sleeve.