If you enjoy dill pickles, chances are you’re always looking for ways to incorporate more of the taste into your diet. The good news is that you don’t have to limit that great salty tang to only pickles. You can take it to a variety of additional snacking occasions. For example, crackers, and more specifically, these Dill Pickle Saltines.

I had never considered “doctoring up” a cracker before because crackers are often great right out of the package, but Alabama Fire Crackers, Come Back Crackers, and Sweet and Salty Churro Bites taught me a thing or two about the joy of adding more flavor to crackers. It’s simple to accomplish, and the effects are tempting!

The usual method for baking flavor into a cracker is to combine seasonings with oil or melted butter, then throw the crackers in that mixture and leave them for long enough to soak it all in. Then you lay them all out on a baking sheet and bake them at a low temperature to crisp them up again, with a new flavor added.

They wind up crisper than they started and, at least from the types I’ve eaten, taste beautifully buttery.These are addictively crispy, but they also have a somewhat sour and salty dill tang to them. It’s the kind of snack that’s difficult to stop at just one, making it ideal for potlucks or game day.

They’d also be ideal for a family movie night on the couch.All you need are saltines (minis work best! ), olive oil, garlic powder, onion powder, a packet of ranch seasoning, a little dill pickle brine, and dried dill.

Put everything in a zip-top bag and gently turn it over and over until the crackers are coated. If you really want to go for it, you can leave them in the bag for an hour or so to soak up all the taste, but that’s optional. Bake at 250°F until the oil has been absorbed and the cookies are golden brown, and then enjoy some of the best eating you’ve ever had.