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Turn boring old oyster crackers into these slightly sweet and slightly spicy, crunchy little Honey Chipotle Oyster Crackers with hints of garlic and onion that beat snack-attacks and top salads or soups with equal aplomb.
Preheat oven to 350°F. Spray a rimmed 11-inch by 17-inch pan (or equivalent sized other pans) with nonstick cooking spray.
In a medium-sized mixing bowl, whisk together the canola oil, honey, water, chipotle powder, salt, granulated garlic and granulated onion until it is smooth and even. Add in the oyster crackers and toss gently to coat them evenly, then spread them in a single layer over the prepared pan.
Bake the crackers for 15 minutes, stirring—especially around the edges—every 5 minutes, or until the coating is dried on the crackers. Let cool completely on the pans and transfer to an airtight container. These will be good for up to 14 days.
Crunchy sweet potato, beet, and parsnip chips sprinkled with garlic-rosemary salt.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!