Buttery Parmesan-Herb Mini Crackers

Mini saltines aren't just for soup. They also make delicious snacks when loaded up with seasoned salt and cheese.

Buttery parmesan-herb mini crackers

Victor Protasio; Food Stylist: Ruth Blackburn; Prop Stylist: Missie Neville Crawford

Active Time:
10 mins
Total Time:
50 mins

If you love Buttered Saltines or Alabama Firecrackers, these seasoned petite saltine crackers may just be your new favorite appetizer. We've loaded up mini saltines with high-flavor ingredients, including Italian seasoning, garlic powder, and seasoned salt. The petite crackers are then finished off with Parmesan cheese.

All of the seasoned crackers are baked briefly, about 6 to 8 minutes, to let the crackers soak in the flavors and turn golden and crisp.

This is a great make-ahead appetizer or snack because you can store it in an airtight container for a few days. Pack a few bags for after-school snacks or mid-day nibbles when you're hungry but want to avoid the vending machine. Or make a batch before work for your book club later in the evening.


  • 1 (11-oz.) pkg. mini saltine crackers (about 6 1/2 cups)

  • 1/2 cup unsalted butter

  • 1 Tbsp. dried Italian seasoning

  • 1 tsp. garlic powder

  • 1/2 tsp. seasoned salt (such as Lawry’s)

  • 1 oz. Parmesan cheese, grated (about 1/4 cup)


  1. Preheat oven to 300°F. Line a large rimmed baking sheet with aluminum foil. Place mini crackers in a large heatproof bowl; set aside.

  2. Melt butter in a small saucepan over medium-low. Stir in Italian seasoning, garlic powder, and seasoned salt. Cook, stirring often, until fragrant, about 30 seconds.

  3. Pour butter mixture over crackers in bowl; toss well until crackers are evenly coated. Transfer crackers to prepared baking sheet (it’s okay if they overlap).

  4. Bake in preheated oven for 5 minutes. Remove from oven. Sprinkle crackers evenly with cheese, and toss well to coat. Return to oven, and bake until crackers are lightly golden and crisp, 6 to 8 minutes.

  5. Toss crackers, and let cool completely on baking sheet, about 30 minutes. Serve immediately, or store in an airtight container at room temperature up to 3 days.

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