Alton Brown’s Upgraded Saltine Cracker Is a Smart Pantry Snack

Isadora Baum
Isadora Baum
Isadora Baum is a freelance writer, content marketer, and author of 5-Minute Energy. She can't resist a good sample, a margarita, a new HIIT class, or an easy laugh. She writes for various magazines, such as Men's Health, Women's Health, Well+Good, LIVESTRONG, POPSUGAR, SELF, Health, Cooking Light, Eating Well, and more.
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updated Apr 6, 2020
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If you were to ask 1,000 people what their all-time favorite snack was, I would bet you none (or at least close to none) would say a plain saltine cracker. Listen, don’t get me wrong, a saltine is great as a base, but it’s normally a vehicle for other delicious things like cheese and meat. It’s also great crumbled up in soup and chili. But by itself? I don’t think so. Or at least I didn’t think so until Alton Brown proved me wrong.

The Food Network host has been updating his YouTube channel with a new series he’s calling the Pantry Raid. The series is exactly what it sounds like: Alton Brown shows you how to transform basic pantry staples into delicious meals and snacks with whatever you happen to have on hand in your pantry. Given everything that’s going on in the world right now, it’s honestly pretty useful.

One of the latests (and most impressive) Pantry Raid videos tackles the saltine cracker. In the video, Alton mixes a few simple ingredients, slathers them on the crackers, and then bakes them. This gourmet saltine cracker recipe already has over 700,000 views!

In case you missed it, here are the secret ingredients in the “Hot Saltine Hack Edition.”

  • 1 teaspoon dry mustard powder
  • 1 tablespoon hot sauce
  • 2 tablespoons butter

Melt the mixture in the microwave — don’t go the Alton Brown method here, with the blowtorch (that’s for more advanced cooks). Then add in a sleeve of saltine crackers into the bowl, drench them in the sauce, and then bake them on a tray at 350°F for 10 minutes. Let them cool for a bit on the pan (if you can) and devour.

If the hot sauce intimidates you, try Meghan’s technique and just bake them with butter.

Get the recipe: Butter-Baked Saltines with Chili-Crisp Yogurt Dip

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