Saltine crackers are underrated, in my opinion, and deserve to be known for being more than just the cracker you eat when you’re sick. They’ve got great crunch, saltiness, and shape. And it pains me to see them not get the love they deserve.
In my house, they have always been the go-to companion for a slice of predinner cheese or a dollop of after-school peanut butter. My only qualm with them is that they always seem to go stale fast, so that satisfying crunch doesn’t always last.
When I see a way to upgrade saltines, I’m always in. And, just in time for the Super Bowl, I discovered an easy way to elevate these underrated crackers (even if they’re stale!) into an amazing hosting snack. The idea comes from creator and cookbook author Carolina Gelen. Gone are the days of a boring bowl of nuts; say hello an era of fried saltines.
How to Make Fried Saltines
The word “fried” can make a recipe sound intimidating, but these are actually so easy. Add enough olive oil to a small frying pan to come about 1/4 inch up the sides of the pan. Let it heat up for a few minutes. (You’re aiming to get the oil to about 375°F.) Gelen suggests reducing the heat slightly when you’re ready to start frying to “maintain a constant temperature.”
Add a few crackers in a single layer and fry for about 30 to 45 seconds (I flipped mine halfway through). Once they are golden brown, transfer them to a paper towel-lined plate or a cooling rack. Immediately season with salt (and whichever other seasoning sounds good to you). That’s it!
My Honest Review of Fried Saltines
I had my doubts about how much of a difference a little bit of olive oil would do, but boy, was I wrong. They’d be unreal with a creamy, cheesy dip, but I honestly couldn’t stop eating them just as they were.
Frying saltines completely transforms the texture, and to be honest, I’m not really even sure how to describe it. They’re buttery (but obviously, there’s no added butter) and flaky with the most satisfying crunch. My batch also had a very slight smokiness, which really elevated the overall flavor. I’m sure that salt alone would’ve been delicious, but I couldn’t help but add a little bit of Italian seasoning, too. Now, I have a ton of different ingredient combinations I want to try.
