Who doesn’t love a good party snack? And if you’re hosting a party or get-together, the last thing you want to do is spend hours in the kitchen on the day of, frantically trying to prepare snacks for your guests. That’s where these Baked Parmesan Italian Seasoned Crackers come in. Not only are they incredibly easy to make, but you can also make them the day before and have them ready to go when your guests arrive. They’re buttery, cheesy, full of flavor, and have just the right amount of crushed red pepper kick. They’re also pretty great when paired with a warm bowl of soup, so don’t be afraid to make an extra batch, because these are sure to disappear fast.

After baking these crackers, I oh so subtly asked B.O.B. Bob to try one. Meaning I walked up to him and said, “Open up,” before shoving one in his mouth. Right before eating it, he commented on how they were just crackers. Right, just crackers. Fast forward to a few days later when all but a few of these crackers had been completely devoured by the two of us. I think that it’s fairly safe to say that when it comes to these crackers and the two of us in a house together, the crackers don’t stand a chance. By themselves as a snack, with a warm bowl of soup for dinner, or quickly eaten while standing over the kitchen sink when no one else was looking, these were all ways in which these crackers disappeared so quickly. And no, we’re not ashamed to have completely polished off an entire box of trashed-up crackers in just a few short days. Heck, we’re ready to do it all over again. And maybe this time around, we’ll actually share a few. But we’re not making any promises.

Ingredients:

• 1 (13.8-oz.) Box Town House Crackers
• 1/3 Cup Extra-Virgin Olive Oil
• 1 Tablespoon + 2 Teaspoons Homemade Italian Herb Seasoning Mix (No-Salt)
• 1/4 Teaspoon Crushed Red Pepper Flakes
• 4 Tablespoons Freshly Grated Parmesan Cheese

Directions:

1. Place the crackers in a large resealable bag.
2. Whisk together the olive oil, seasoning mix, crushed red pepper flakes, and grated cheese.
3. Pour half of the oil mixture on top of the crackers. Seal the bag and gently turn it over and over until all of the crackers are evenly coated.
4. Add the remaining half of the oil mixture, seal the bag, and then gently turn it over and over until all of the crackers are evenly coated.
5. Keep the bag sealed at room temperature for approximately 4 hours, gently turning it over and over a few times every half an hour to an hour.
6. Preheat oven to 25o degrees.
7. Gently pour the crackers out of the resealable bag onto a baking sheet. Spread them out evenly.
8. Bake for 45 minutes to 60 minutes, gently stirring the crackers every 15 minutes.
9. Allow the crackers to cool completely before storing them in an airtight container.

Suggestions:

• I used a 13.8-oz. box of Kellogg’s Town House Light and Buttery Original crackers for this recipe.
• If you are using a store-bought seasoning mix, make sure to use one that does not contain salt. The crackers already have enough salt in them. I suggest using this Homemade Italian Herb Seasoning Mix (No-Salt) for this recipe.
• Sealing the crackers in a bag for 4 hours helps them to absorb the seasoned oil mixture.
• When you bake the crackers, they don’t need to be in a single layer on the baking sheet. You’ll be gently stirring them every 15 minutes, so they will all be pretty evenly baked.
• The crackers will take 45 to 60 minutes to bake, depending on your oven. They are done when they are toasted and no longer overly wet from the oil mixture.

Improvements:

• If you like spice, add an extra 1/4 teaspoon of crushed red pepper flakes to the olive oil.
• Add onion powder, garlic powder, or black pepper to the olive oil mixture.
• Serve these crackers with this Classic Childhood Vegetable Soup or this Turkey Alphabet Soup with Carrots.

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Baked Parmesan Italian Seasoned Crackers

Ingredients:

• 1 (13.8-oz.) Box Town House Crackers
• 1/3 Cup Extra-Virgin Olive Oil
• 1 Tablespoon + 2 Teaspoons Homemade Italian Herb Seasoning Mix (No-Salt)
• 1/4 Teaspoon Crushed Red Pepper Flakes
• 4 Tablespoons Freshly Grated Parmesan Cheese

Directions:

1. Place the crackers in a large resealable bag.
2. Whisk together the olive oil, seasoning mix, crushed red pepper flakes, and grated cheese.
3. Pour half of the oil mixture on top of the crackers. Seal the bag and gently turn it over and over until all of the crackers are evenly coated.
4. Add the remaining half of the oil mixture, seal the bag, and then gently turn it over and over until all of the crackers are evenly coated.
5. Keep the bag sealed at room temperature for approximately 4 hours, gently turning it over and over a few times every half an hour to an hour.
6. Preheat oven to 25o degrees.
7. Gently pour the crackers out of the resealable bag onto a baking sheet. Spread them out evenly.
8. Bake for 45 minutes to 60 minutes, gently stirring the crackers every 15 minutes.
9. Allow the crackers to cool completely before storing them in an airtight container.

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Use this Homemade Italian Herb Seasoning Mix (No-Salt) to make these Baked Parmesan Italian Seasoned Crackers. Making your own Italian herb seasoning mix is a real game changer, especially when there is no salt added. Not only does it give you the ability to control the salt content in your recipes, but it also allows you to customize the blend of herbs and spices to your liking. If you’re crazy about garlic, add more garlic powder. If you prefer food a little bit spicier, add additional crushed red pepper flakes. The best part about this homemade seasoning is that it only takes a few minutes to make and can be stored for use in all of your favorite Italian recipes. CLICK HERE for the recipe.

Serve this Healthy Crockpot Balsamic Italian Lentil Soup with these Baked Parmesan Italian Seasoned Crackers. This healthy crockpot soup is the perfect solution for those busy weeknights when you want something quick and easy for dinner, but also want to enjoy a guilt-free meal. Balsamic vinegar and honey give this soup a tangy and slightly sweet flavor, which pairs perfectly with the earthiness of the lentils, Italian seasoning, and fresh vegetables it contains. And, since this soup is slow-cooked, the vegetables and lentils retain their texture and don’t turn into mush like they sometimes do when cooked on a stovetop. CLICK HERE for the recipe.