This simple, crunchy snack started as a quick fix for an impromptu gathering and instantly became a staple in my entertaining rotation. I discovered this combination one rainy evening when I had two boxes of cheese crackers and wanted something with the warm, savory notes of garlic bread without baking a full loaf. The melted butter infused with garlic and Italian seasoning transforms the crackers into something more than the sum of its parts: deeply aromatic, slightly cheesy, and beautifully crisp. The finished crackers retain that toasted, golden edge while the parmesan melts into tiny savory pockets that give each bite an extra hit of umami.

What makes this version special is the balance of textures and flavors. The crackers stay light and snappy rather than soggy because they’re spread in a single layer and baked just long enough to toast the edges. The garlic powder gives an even, mellow garlic flavor so you don’t get the raw garlic bite, and the onion powder adds subtle savory depth. This is a snack that disappears fast at parties; family members reach in before the plating is even finished. It’s quick to prepare, forgiving for busy cooks, and perfect alongside soups, salads, or as part of a grazing board.

Ingredients

• Cheese crackers: 2 boxes (2 x 8.8 ounces, total 17.6 ounces) of cheese Ritz Bits. Use the classic cheese-flavored variety for an authentic contrast between buttery garlic and cheesy saltiness. If possible buy sealed boxes for consistent freshness.
• Unsalted butter: 3/4 cup (6 ounces / 170 grams) melted. Unsalted lets you control the salt level; use a good-quality butter such as KerryGold or Plugra for a richer flavor when browned slightly.
• Garlic powder: 2 teaspoons. Powder provides a steady, mellow garlic tone that distributes evenly across the crackers without burning the way minced garlic might.
• Onion powder: 1/2 teaspoon. Adds subtle depth and a savory backbone to the seasoning blend.
• Italian seasoning: 1 1/2 teaspoons. A dried mix of oregano, basil, and thyme gives that classic garlic-bread aromatic profile; use herbes de Provence if you prefer a slightly floral note.
• Grated parmesan: About 1 1/4 cups (4.2 ounces / 120 grams) finely grated. Freshly grated parmesan melts and toasts more pleasantly than pre-grated varieties; look for Parmigiano-Reggiano labeled on the wedge for the best flavor.

Instructions

Preheat and prepare: Preheat the oven to 375°F. Line a large rimmed baking sheet with parchment paper to prevent sticking and ease cleanup. Using a full-size sheet rather than two crowded pans helps the crackers heat evenly. Combine crackers: Open both boxes of cheese crackers and pour them into a large mixing bowl. Inspect for any large broken pieces you want to discard; keeping similar sizes helps them toast uniformly. Make the garlic butter: Melt 3/4 cup unsalted butter in a small bowl and whisk in 2 teaspoons garlic powder, 1/2 teaspoon onion powder, and 1 1/2 teaspoons Italian seasoning. Whisk until homogenous — the fat carries the aromatics and helps them cling to the crackers. If you like a slightly nutty aroma, let the melted butter sit a minute so tiny milk solids settle. Toss and coat: Pour the seasoned melted butter over the crackers and toss gently until each cracker is evenly coated. Work quickly so the butter doesn’t pool; use a gentle folding motion rather than shaking to avoid breaking the crackers. Add parmesan: Sprinkle the grated parmesan over the butter-coated crackers and toss once more lightly to distribute the cheese. The parmesan creates small pockets of toasted flavor and a slightly crisped texture on top of each cracker. Spread and bake: Spread the seasoned crackers in a single layer across the prepared baking sheet. Bake for 7 to 9 minutes, watching closely starting at 6 minutes because ovens vary. You want a delicate golden edge — if they darken quickly, reduce heat by 25°F or remove immediately. Cool and store: Allow the crackers to cool completely on the baking sheet — this takes 10 to 15 minutes and helps them crisp up. Transfer fully cooled crackers to an airtight container for storage; they will keep well for several days at room temperature.

Storage Tips

Store the cooled crackers in a tightly sealed container at room temperature to maintain crispness. Use a rigid container rather than a soft bag to prevent crushing; mason jars or a rectangular airtight plastic container work well. Avoid refrigeration since humidity will soften them. If you need longer storage, freeze in a resealable bag with the air pressed out; when ready to serve, re-crisp by baking at 300°F for 3 to 5 minutes.

Ingredient Substitutions

For a dairy-free version, swap melted vegan butter and use a dairy-free Parmesan alternative or nutritional yeast for a cheesy note — expect a slightly different texture and flavor intensity. If you want a stronger garlic punch, use 1/2 teaspoon of garlic granules or 1 teaspoon of garlic powder plus a pinch of garlic salt, but reduce any added salt elsewhere. For herb variations, try smoked paprika and parsley for a smoky twist or rosemary and lemon zest for a brighter profile.

Serving Suggestions

Serve these crackers as part of a grazing board with sliced salami, olives, and roasted nuts, or place them in a bowl alongside tomato soup for a playful nod to garlic bread. They also pair well with marinara dip, herbed cream cheese, or a warm spinach-artichoke dip. Garnish with a light dusting of extra parmesan and a sprinkle of chopped fresh parsley for color.

Cultural Background

This snack riffs on the flavors of classic garlic bread, an Italian-American favorite adapted here to a cracker format for convenience and portability. Turning garlic-butter-seasoned bread into a cracker-based nibble reflects the broader trend of transforming beloved flavors into snackable forms — a modern twist that keeps the comforting essence while making it shareable and shelf-stable.

Seasonal Adaptations

In summer, add finely chopped sun-dried tomatoes and basil to the parmesan for a brighter profile. In winter, swap in 1/4 teaspoon smoked paprika and a pinch of cayenne for warmth. For holiday platters, consider folding in finely chopped toasted walnuts and a dusting of truffle salt just before serving for an elevated presentation.

Meal Prep Tips

Prepare the seasoned butter ahead and store it refrigerated up to 2 days; rewarm gently before tossing with the crackers. Toss and bake within 30 minutes of coating to maintain structure. Portion into small zip-top bags for grab-and-go snacks or to include in picnic baskets. If making multiple batches, rotate baking sheets halfway through to ensure even browning.

These crackers are a reminder that small adjustments to familiar ingredients can create a truly beloved snack. Try making a double batch for parties — they’ll vanish fast, and you’ll be asked for the recipe again and again.