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1
Preheat oven to 250u00b0. Empty crackers into a large bowl.
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2
Mix all other ingredients, except Seasoned Salt, in a small bowl, whisking vigorously.
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3
Pour liquid mixture over crackers, while stirring crackers gently - don't break them up. I find it best to pour the mixture in 3 additions, stirring well after each one and turning crackers from bottom of bowl to insure that all are evenly coated. Some of the mixture will sink to the bottom of the bowl and that is fine.
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4
Spread crackers evenly on 2 cookie sheets (with sides), trying to make sure there is only one layer. Any mix that has sunk to the bottom of the bowl can be scraped out with a spatula and poured over the crackers.
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5
Place into preheated oven (middle rack, or middle and lower if not room for 2 cookie sheets) for 30-35 minutes.
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6
Occasionally stir crackers and turn to insure even browning.
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7
Taste to make sure they are crisp, then turn oven off.
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8
Leave in oven until they cool if possible.
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9
Remove and place crackers in a covered container lined with a paper towel to absorb any excess oil.
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10
Sprinkle very, very lightly with Seasoned Salt -- a little goes a long way.
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11
Will keep longer than they will last - if you get my drift.
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12
NOTE: The seasoning mixture can certainly be adjusted to your own taste. Go easy on the salt. For some more heat, a few drops of Tabasco mixed into the oil would be great.
