For Make Ahead Monday I wanted to highlight something that doesn’t involve the freezer. I love stocking the freezer, but there are a few make-ahead staples that don’t need freezing and are just too good not to share.
Today I’m focusing on snack foods that double as salad toppers. I’m a confessed salad lover — blame my mom. Growing up, we’d always ask what was for dinner and nine times out of ten her reply included “A BIG GREEN SALAD.” She said it with such enthusiasm that the salad always felt like the star of the meal.
My mom’s salads were never boring. She went all out with toppings: Baco-s (a perennial favorite), frozen peas, hard-boiled eggs, onions, peppers, cheese cubes, raisins, chow mein noodles, croutons, potato chips, corn chips, crushed pretzels — basically anything that was handy and crunchy. That taught me one important truth: most snacks that are delicious on their own are fantastic on salads too.
These Honey Chipotle Oyster Crackers follow that rule perfectly. They’re slightly sweet, slightly spicy, and brightened with garlic and onion. Crispy and addictive, they work as a snack, a soup garnish, or a crunchy salad topper. Small in size but big on flavor, they’ll satisfy snack attacks and elevate plain greens.
The recipe below is a modest batch—enough for a typical household. If you’re especially snacky or feeding a larger group, double or triple it. Stored in an airtight container, the crackers keep up to fourteen days; if they soften a bit, a brief return to the oven will recrisp them. Whether you eat them from a bowl or scatter them over a salad, these crackers are worth making.
Spring is a great time to pile on the BIG GREEN SALAD and give it a flavorful crunch. As Vince would say, “Stop having boring salad. Stop having a boring life!”
Honey Chipotle Oyster Crackers | Make Ahead Mondays
Rebecca Lindamood
Pin Recipe
Ingredients
- 1 10 ounce bag oyster crackers
- 3 tablespoons canola oil
- 1 tablespoon honey
- 1 teaspoon water
- ½-¾ teaspoon chipotle powder
- ½-¾ teaspoon kosher salt
- ½ teaspoon granulated garlic
- ½ teaspoon granulated onion
Instructions
-
Preheat the oven to 350°F. Spray a rimmed 11″ x 17″ baking sheet (or a pan of equivalent size) with non-stick cooking spray.
-
In a medium bowl whisk together canola oil, honey, water, chipotle powder, salt, granulated garlic, and granulated onion until smooth. Add the oyster crackers and gently toss to coat evenly, then spread them in a single layer on the prepared pan.
-
Bake for 15 minutes, stirring every 5 minutes and paying attention to the edges, until the coating has dried on the crackers. Let cool completely on the pan, then transfer to an airtight container. Store up to 14 days; if they soften, re-crisp in the oven briefly.
Nutritional information is an estimate and provided as a courtesy. Calculate nutrition using the actual ingredients you use and your preferred nutrition tool.
did you make this recipe?
Tag @foodiewithfam on Instagram and use #foodiewithfamily so I can see your results!