How to Serve Buttered Saltine Crackers as an Appetizer


Making appetizers for a party does not have to be difficult or expensive. Saltine crackers can serve as the base for many different kinds of party hors d'oeuvres. While saltines may not seem like the fanciest thing you can serve at a party, you can prepare them in a way that will leave your party guests surprised and satisfied. A few boxes of saltines, some butter and a few other ingredients that you probably have in your pantry are all that's needed for a tray of tasty saltine cracker appetizers.

Things You'll Need

  • Saltine crackers
  • Butter
  • Large bowl
  • Ice
  • Water
  • Garlic powder or dried onion flakes
  • Grated cheddar cheese
  • Cayenne pepper
  • Baking sheet
  • Oven

Seasoned Ice Crackers

  • Preheat the oven to 400 degrees. Prepare a large bowl of ice water. The water must remain icy, so you may need to replenish the ice as you prepare this appetizer.

  • Soak saltines in the water for no longer than 25 seconds. The saltines will expand and become soggy. Place the wet saltines on a baking sheet.

  • Melt 1/2 stick (4 tbsp.) of butter. Use a pastry brush to brush the wet saltines with butter, being careful not to flatten the expanded crackers.

  • Sprinkle the buttered saltines with garlic powder or dried onion flakes to season them. Bake in a 400-degree oven for 10 minutes. Turn the heat down to 300 degrees and continue to bake for 10 to 15 minutes.

Cheesy Cracker Appetizer

  • Place the saltines on a baking sheet.

  • Melt butter and use a pastry brush to brush it generously on the tops of the saltines.

  • Sprinkle cheddar cheese and a little cayenne pepper on the top of each cracker.

  • Place the baking sheet under the broiler until the cheese begins to bubble. Watch the dish closely to avoid over-browning the crackers.

  • Remove the crackers from the broiler and reset the oven temperature to 180 degrees. Place the baking sheet back in the oven and continue to bake the crackers for 8 hours.

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  • Photo Credit cracker image by Kalani from
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