Cholula Oyster Crackers

By • January 18, 2011 2 Comments

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Cholula Oyster Crackers

Author Notes: A restaurant close to my house serves Saltines tossed and baked in Tabasco. I decided to try my own hand at flavoring some crackers with Cholula - also known as the best red pepper sauce EVER. I made a batch on Sunday, and they are so snackable I can't even tell you. It's also one of the easiest accoutrements to make for winter chili and chowders.theicp


Makes 1 box oyster crackers

  • 8 oz. Oyster crackers
  • 6 T. Melted butter
  • 1 c. Cholula {or Tabasco or Louisiana or Texas Pete}
  1. Preheat the oven to 350 degrees.
  2. In a large bowl, whisk the melted butter with the Cholula. Let it sit so it cools down to room temperature.
  3. As gently and quickly as you can, add the crackers to the bowl and toss the with the butter and Cholula mixture. Make sure all the crackers are evenly coated - and get them out quickly before they start getting soggy.
  4. Line the crackers on two separate baking sheets, making sure the crackers are lined in one, even layer.
  5. Bake in the oven for 20 minutes, remove, and let cool. {Although truth be told, nothing stops me from eating them right out of the oven.}

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