Buttery Spiced Crackers–Customize Your Way (vegan & plant-based)

These crackers are as addicting as you choose to make them! Beatiful on a plant-based charcuterie board, they also play nicely with dips, spreads, and soups. Packed in tins, they make a welcome gift from your kitchen any time of year.

After experimenting with several approaches for holiday gift giving, I developed this recipe/method, which is vastly preferable–perfection, actually, to tossing the crackers in melted butter, as that leads to soggy, unevenly coated crackers and even to broken corners if square shapes are used.

Just look for seasoning blends that don’t list salt as the first or second ingredient…or serve extra beverages!

Buttery Spiced Crackers
Yield: approximately 35 crackers

35 very plain vegan crackers (I use just under 1 sleeve Carr’s Table Water Crackers)
2 tablespoons melted vegan butter, preferably unsalted (I am a Miyoko’s fan)
2 tablespoons olive oil
1 tablespoon seasoning blend, e.g., garlic herb, chili garlic, taco, a mixture, etc. (beware salt content if salt is first or second ingredient)
Optional: 2 to 3 teaspoons nutritional yeast

Preheat oven to 250 degrees. Line large cookie sheet with Silpat or parchment paper. Arrange crackers upside down in rows, not overlapping (7 rows of 5 works perfectly on my cookie sheet). Whisk together melted butter, olive oil, and seasoning. Brush/dab on each cracker, flip, repeat, and sprinkle each with a tiny bit of nutritional yeast if desired. (Crackers need not be completely covered in butter, but they should be fairly evenly and generously coated. If you think you may run out of the sesoning mixture midstream, whisk in a little more olive oil.) Bake 20 minutes, cool completely, and serve with plant-based cheese, dip, or soup, though they are tasty enough on their own with a glass of wine. Store leftovers in an airtight container.