Lately, I’ve been crisping them up again and using them for the purpose for which I had originally bought them! Don’t mock–many people know that they can do this but HOW MANY PEOPLE DO?
Here is how I revitalized some crackers for the hand shucked tomato soup (I doubled the recipe and froze half of the base for winter lunches.) I ate for lunch today.
Spread the crackers in one layer in a baking sheet or pan. (I use a perforated metal pizza pan that I picked up at a garage sale for 50 cents. I own several now because they are so nice for air drying food and herbs.)
Set the pan in your oven and preheat to 350⁰F. When your oven hits 350⁰F, turn off the oven. Your crackers should be crisp. If once cooled they still are not crisp enough, put them back in the now warmed oven and crisp them until they suit your taste.