Addictively crispy and packed with zesty flavor, these Taco Crackers are the kind of snack I can never stop reaching for. Made with simple pantry ingredients and ready in just 25 minutes, they’re the perfect savory bite for parties, game day spreads, or a quick munch between meals. The combination of taco seasoning, Parmesan cheese, and a touch of spice makes these oyster crackers totally irresistible.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 (11 oz) box oyster crackers
1/4 cup canola or vegetable oil
1 tablespoon taco seasoning
1/4 teaspoon onion powder
1/2 teaspoon garlic powder
1/4 teaspoon smoked paprika
1/4 cup grated Parmesan cheese
Optional: pinch of cayenne pepper for heat
Directions
I preheat my oven to 250°F (120°C).
In a large bowl, I whisk together the oil, taco seasoning, garlic powder, onion powder, paprika, and cayenne (if I want a little heat).
I add the oyster crackers and toss until every piece is fully coated.
Then I sprinkle in the Parmesan cheese and give it another quick toss to combine everything evenly.
I spread the crackers out in a single layer on a parchment-lined baking sheet.
I bake them for 15 minutes, stir gently, then bake for another 10 minutes until golden and crisp.
Once they’ve cooled completely, they’re ready to serve or store.
Servings and timing
This recipe makes about 8 servings.
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Calories per serving: 140 kcal
Variations
I sometimes swap Parmesan with sharp cheddar for an extra cheesy flavor. If I want a spicier batch, I double the cayenne or add crushed red pepper flakes. For a ranch twist, I mix half taco seasoning and half dry ranch powder. If I’m making these for kids, I skip the cayenne completely and stick with mild taco seasoning. They also work great with mini saltines or hexagon-shaped crackers instead of oyster crackers.
Storage/Reheating
Once the crackers are fully cooled, I store them in an airtight container at room temperature for up to one week. They stay crisp and flavorful. I don’t usually reheat them, but if they lose a bit of crunch, I pop them back in a 250°F oven for 5–7 minutes to refresh them.
FAQs
What are oyster crackers and can I use something else?
Oyster crackers are small, round crackers that hold up well to seasoning and baking. If I don’t have them, I use mini saltines or even small pretzels for a different texture.
Can I make this recipe gluten-free?
Yes! I just use gluten-free oyster crackers or any small gluten-free cracker. Everything else in the recipe is naturally gluten-free.
Is this recipe very spicy?
Not at all, unless I add cayenne. The taco seasoning gives flavor without heat. I control the spice level based on who I’m making them for.
Can I double the recipe?
Absolutely. I just use two baking sheets to make sure the crackers stay in a single layer while baking.
How do I keep the crackers from getting soggy?
I make sure they cool completely before storing them and keep them in a tightly sealed container. If they do get a bit soft, a few minutes in the oven brings back the crunch.
Conclusion
These Taco Crackers are a simple, savory snack that I can whip up anytime with basic ingredients. Whether I’m planning a party, packing lunch snacks, or just craving something crunchy and cheesy, they always hit the spot. With endless ways to customize and a quick baking time, this is a recipe I come back to again and again.
📖 Recipe:
Print
Taco Crackers
- Total Time: 25 minutes
- Yield: 8 servings
- Diet: Vegetarian
Description
Addictively crispy and packed with zesty flavor, these Taco Crackers are a quick and easy savory snack perfect for parties, lunches, or game day spreads.
Ingredients
1 (11 oz) box oyster crackers
1/4 cup canola or vegetable oil
1 tablespoon taco seasoning
1/2 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon smoked paprika
1/4 cup grated Parmesan cheese
Optional: pinch of cayenne pepper for heat
Instructions
- Preheat the oven to 250°F (120°C).
- In a large bowl, whisk together oil, taco seasoning, garlic powder, onion powder, paprika, and cayenne if using.
- Add the oyster crackers and toss until evenly coated.
- Sprinkle in Parmesan cheese and toss again to combine.
- Spread the crackers in a single layer on a parchment-lined baking sheet.
- Bake for 15 minutes, stir gently, then bake for another 10 minutes until golden and crisp.
- Let cool completely before serving or storing.
Notes
Swap Parmesan for sharp cheddar for a cheesier flavor.
Adjust spice by adding more cayenne or red pepper flakes.
Use dry ranch mix for a taco-ranch flavor twist.
Mini saltines or pretzels can be used instead of oyster crackers.
Store in an airtight container for up to one week.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/8 of recipe
- Calories: 140
- Sugar: 0g
- Sodium: 280mg
- Fat: 8g
- Saturated Fat: 1.5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 3mg
