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We were on vacation in Sevierville TN when we had to swing by a Publix grocery store for a few items. I always make sure I peruse the snack and wing sauce aisles of grocery stores when I’m out of town. I never know what I might find. Well, this time, the food gods were shining down on me because I found Old Bay Goldfish crackers. But when I returned home, I could not find them in our stores. That one little bag I had bought did not last long. I needed more. So I made homemade Old Bay Goldfish crackers instead! Just as good, and actually a bit better.
Better. Much Better.
Why are my homemade Old Bay Goldfish crackers even better than the stuff in the bag? Because I added a lot more Old Bay seasoning is why! I’m addicted to that stuff. I loaded my crackers up big time. Heck yeah, they were finger-licking good! I didn’t let any of the seasoning go to waste, that’s for sure.
Get Your Crunch On
Just a little note. These crackers come out of the oven still a bit soft. Good, but not quite crunchy. They will be. Just let them cool a bit. Resist eating them and let them cool. Or don’t resist.
You gotta try my Old Bay crab legs!
Homemade Old Bay Goldfish Crackers
Ingredients
- 6.6 ounces Goldfish cheddar crackers pretzel-flavored is also delicious!
- 1 tablespoon vegetable oil
- 1 tablespoon Old Bay seasoning Or more. I used about 1 1/2 tablespoons
Instructions
- Preheat your oven to 300 F.
- Place the crackers into a large bowl.
- Drizzle with the oil.
- Using a spatula, stir the crackers until they are all coated in the oil.
- Sprinkle with the Old Bay seasoning. I used about 1 1/2 tablespoons, but it's your call. You might want less. Or more.
- Using a spatula, stir the crackers until they are all coated in the seasoning.
- Dump the crackers out onto a large baking sheet and spread out evenly.
- Bake for 10 minutes. Stir or shake the tray and bake another 5 minutes.
- Remove from the oven and let cool before serving.
Notes
Nutrition
Nutritional values are approximate.
Mike, I have received your emails for many years now and want to thank you so much for this recipe! Last year I bought a couple bags of Old Bay Goldfish at Publix (they were buy one get one free!). When they were gone, I longed for them until they reappeared this year but was disappointed because they don’t have as much Old Bay on them as they originally did. I will be making my own in the future using your recipe. This year they had a new “limited edition” called Spicy Dill Pickle Goldfish, which is even better than the Old Bay if you can believe it. However, I was only able to get 3 bags of them and they’re almost gone. Do you have any suggestions for a recipe to make them? My mouth would be eternally grateful! (I’m also going to try to make some using Tony Chachere’s.) Dorothy
Thank you for your kind words! I too love the dill pickle Goldfish. I have been contemplating how to duplicate them also. There are a number of dill pickle seasonings on the market (not the ones for making dill pickles… gotta make sure you grab the right thing). I was thinking of trying some of them. In particular, the dill pickle popcorn seasoning from Kernel Seasons. It looks like it has a finer texture to it than the others. Might be worth a go! Might see if your local grocery store has it and try it too! (And report back).
Regards
Mike