Description
These addictive taco crackers are a flavorful and crispy snack perfect for any occasion. Coated with a zesty blend of taco seasoning, garlic, onion, and chili flakes, then baked to golden perfection, they make an irresistible treat you can whip up in just 25 minutes.
Ingredients
Scale
Seasoning Mix
- 1/4 cup Vegetable Oil (Can use olive oil for added flavor)
- 2 tablespoons Taco Seasoning (Adjust for spiciness preference)
- 1 teaspoon Garlic Powder (Fresh minced garlic is an alternative)
- 1 teaspoon Onion Powder (Dried onion flakes can be used)
- 1 teaspoon Chili Flakes (Omit for a milder flavor)
Crackers
- 1 cup Crackers (Use gluten-free crackers for dietary needs)
Instructions
- Preheat the Oven: Preheat your oven to 250°F (120°C) to prepare for baking the crackers evenly at a low temperature.
- Prepare Seasoning Mixture: In a medium bowl, combine the vegetable oil, taco seasoning, garlic powder, onion powder, and chili flakes. Mix thoroughly until the mixture is smooth and well integrated.
- Coat the Crackers: Place the crackers in a large mixing bowl or resealable bag. Pour the seasoned oil mixture over the crackers and toss gently to ensure each cracker is evenly coated with the seasoning.
- Arrange on Baking Sheet: Spread the coated crackers out in a single layer on a baking sheet to ensure they bake evenly without overlapping.
- Bake and Stir: Bake the crackers for 10 minutes. Afterward, stir or flip them gently to promote even crispness on all sides.
- Finish Baking: Continue baking the crackers for an additional 5-10 minutes or until they are golden brown and crispy, watching carefully to prevent burning.
Notes
- For added flavor, substitute vegetable oil with olive oil.
- Adjust the amount of chili flakes to suit your spice preference or omit for a milder snack.
- Use gluten-free crackers if you require a gluten-free version.
- Ensure crackers are spread in a single layer on the baking sheet for even baking and crispiness.
- Store baked crackers in an airtight container to maintain freshness.
