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Taco crackers are a ridiculously easy snack that never last more than an afternoon at my house. With just three simple pantry finds you get the crunchiest spiced bites that make movie nights and road trips way more exciting.
The first time I made these for a kids sleepover I thought the bowl would be ignored but every last cracker vanished before the pizza even arrived.
Ingredients
- Oyster crackers: about 14 ounces the ideal vehicle for soaking up all the flavor without getting soggy look for a fresh date on the bag to guarantee crunch
- Canola oil: one half cup helps the seasoning really stick and encourages oven crisping use a neutral oil for best taste
- Taco seasoning: one half cup regular or mild adds all the zesty flavor buy a reputable seasoning so you skip artificial aftertastes and have plenty of flavor
Step-by-Step Instructions
- Mix the Coating:
- In a large bowl whisk together canola oil and taco seasoning until smooth and the seasoning is fully dispersed through the oil which prevents uneven patches on your crackers
- Coat the Crackers:
- Pour in all the oyster crackers and quickly toss several times with a spatula making sure every piece is glossy and evenly covered with the seasoned oil
- Arrange for Baking:
- Lay parchment paper on a baking sheet for easy cleanup and then spread out your coated crackers in a single layer so every one crisps the same way
- Bake to Perfection:
- Set in a 350 degree oven and bake for about 15 minutes keep an eye on them and stir gently halfway so every cracker has a chance to dry and crisp up thoroughly
- Cool and Store:
- Once they look dry and golden take them out and let them cool completely on the pan before moving them into a container this keeps them crunchy for days
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I love how the taco seasoning creates a bold punch right off the bat and my little niece always insists we make a double batch so everyone gets a turn at the bowl.
Storage Tips
Let your crackers cool completely before storing for maximum crunch. Pop them into a resealable bag or airtight jar and they are good for snacking up to five days. If they get a little soft from humid air a quick five minute reheat on a tray in a low oven will bring back the magic.
Ingredient Substitutions
No oyster crackers on hand Use plain mini saltines or even mini pretzels for a different crunch. If you need to skip canola oil another neutral oil like avocado or sunflower works too. For the seasoning blends like fajita or ranch can be almost as good if taco is not available.
Serving Suggestions
Pile these crackers into little paper cups for parties or pop them in baggies for lunch treats. They make a surprising topper for tomato soup or chili and if you want to get fancy offer them with a creamy dip on the side.
Cultural and Historical Context
Snack crackers dipped or tossed in spices have been a Southern party standby for decades but the taco twist feels like a playful marriage of Tex Mex flavors with the classic American munchie bowl. This quick seasoning technique is borrowed from seasoned snack mixes that stretch all the way back to the 1970s but the taco spin is brand new in my family.
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Recipe FAQs
- → Can I use a different oil instead of canola?
Yes, you can use vegetable oil or another mild-flavored oil to coat the crackers if preferred.
- → Is it possible to use homemade taco seasoning?
Absolutely. A homemade blend of spices works just as well and lets you adjust the heat and flavor.
- → Will other cracker types work for this snack?
Oyster crackers work best for uniform coating and texture, but mini saltines or similar small crackers can also be used.
- → How should I store the finished crackers?
Once completely cooled, store the crackers in an airtight container at room temperature to maintain their crispness.
- → Can I make a spicy version?
Yes, simply use a spicy taco seasoning or add extra chili powder to the mix before baking.