Crackers don’t require cooking. They are a fully realized and finished product, ready to eat right out of the box. Put a piece of cheese on a cracker and you have a good snack. Holiday snacks, however, require a little more than “good.” They require a little extravagance, a little unnecessary and delightful fiddling.
How to Make Crispy Air Fried Potatoes From a Can | Food Hacks
Like serving a buttery tasting or baking a big pan of brie, air frying crackers—both crackers and country club style—is overkill. Dipping the crackers in heavily seasoned butter and wrapping the club crackers in bacon is almost absurdly overkill, but that’s exactly what we do.
These saltines go by many names, but they're most often referred to as "butter baked saltines." The Pioneer Woman calls them "seasoned buttery crackers," and Alton Brown calls them "spicy saltines" (because his are spicy). I call them "sassy saltines" because they're fun and almost a little "too much."
The premise for this genre of cracker snack is simple: dip crackers in butter and fry until golden brown. You can flavor the butter if you like. The Kitchn keeps it simple with plain unsalted butter, Alton jazzes it up with hot sauce and dry mustard, and the Pioneer Woman favors Italian seasoning and Lawry's. Honestly, all of these are good options. Me? I like Caldo de Tomate (chicken-flavored tomato broth); Trader Joe's Everything but the Elote seasoning works well here, too.
