Dill Pickle Cheez Its

2 servings

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Preheat your oven to 275F place dill pickle chips on wire rack and bake them for about 1 hour, or until they are dried and crispy but not burnt. Flip halfway - time may vary on these, and some pickles may cook faster due to size, keep an eye on them and remove the pickles as they get crispy.
While pickles are in the oven, strain the remaining pickle juice in the container and set aside.
When pickle chips are crisp, remove from oven and grind them up as finely as you can. Note you can also chop these or use a rolling pin to get this ground.
In a mixing bowl or shaker bottle add dill, garlic powder, onion powder, citric acid and salt. Stir well to create a flavorful coating.
Add the Cheez-Its to the bowl and toss in pickle juice, this will act as your binder for the seasoning. Gently toss until they’re evenly coated with the dill pickle mixture. Be careful not to crush the crackers or saturate them in the pickle juice.
Spread the coated Cheez-Its in a single layer on a parchment-lined, or nonstick baking sheet. Bake in the preheated oven for 10- 15 minutes, toss halfway through to ensure even drying, and taking care to make sure they don't burn. Oven cook temps will vary, keep an eye on them.
Dust crackers one more time once out of oven with the pickle seasoning.
Allow the crackers to cool completely before transferring them to an airtight container or serving.