Preheat your oven to 250°F (120°C).

In a large bowl, combine olive oil, dill weed, salt, garlic powder, and dill pickle juice. Mix well.

Add the mini crackers and toss until each cracker is evenly coated with the seasoning mixture.

Spread the crackers in a single layer on a baking sheet.

Bake for 15 minutes, stirring halfway through for even crisping.

Remove from the oven and let cool completely—crackers will continue to crisp as they cool.

Serve as a snack, party treat, or crunchy topping for soups and salads.

Tips for Maximum Flavor

Adjust dill weed and pickle juice to make the flavor stronger or milder.

Use extra garlic powder if you love a garlicky kick.

Store cooled crackers in an airtight container for up to a week—they’ll stay crispy and delicious.

These Dill Pickle Crackers are crunchy, tangy, and impossible to eat just one handful of. Perfect for snack time or game day munching!