Erin Napier’s Favorite 2-Ingredient Food Will Change the Way You Snack Forever

If there’s one thing I love, it’s trying our favorite celebrities’ guilty pleasure snacks—not only does it make picking something to eat during snack time a no-brainer for me, but it also gives me a glimpse into the celeb’s kitchen. I’ve tried Selena Gomez’s late-night baked pepperoni and spray cheese Ritz, Jennifer Garner’s pizza cracker, and even Channing Tatum’s peanut butter, jelly, and Cheeto sandwich—and I’ve had enough of Stanley Tucci’s go-to snack to last me a lifetime. 

Recently, “Home Town” star Erin Napier shared the snack that she’s been “living off” of for the past few months on social media. And, given how simple it is, I honestly didn’t expect her two-ingredient snack to be ground-breaking.

“This is weird, but here it is: I’ve been living off toasted Triscuits for a few months and it’s my favorite food. Here’s my recipe: toast them in the oven, add olive oil,” Napier captioned her post on Instagram.

I’ve definitely seen people toast crackers in the oven when they’re adding seasonings or making snack mix, but I’ve never thought to toast my crackers with nothing on them. Aren’t they already baked? But I put my skepticism aside and preheated my oven. 

Prior to making the toasted version, I couldn’t tell you the last time I had a Triscuit—so I did eat a few before toasting them just to remember the taste. And let me tell you, toasting them really does something magical to the crackers. 

I Tried Erin Napier's 2-Ingredient Toasted Triscuits

Napier doesn’t give much instruction in her post, but I toasted a handful of Triscuits in a 350°F oven for about five minutes, flipping them halfway through. Now, it wasn’t quite clear exactly when Napier added the olive oil, so I added it after the Triscuits came out of the oven because I was using a quality olive oil—the kind that I’d dip my Italian bread in. 

If you’re like me, you’re probably thinking, “Toasting some Triscuits and adding a drizzle of olive oil can’t make that big of a difference, can it?” And you would be wrong. The crackers got extra crispy, and the olive oil added a really nice depth of flavor; The key here is to use a high-quality olive oil. Toasting them brought out the Triscuits’ natural saltiness a little bit more, which made it so I could eat them on their own—something I probably wouldn’t do with a normal Triscuit cracker.

But what’s the point of a cracker if you’re not going to eat them with cheese, right? Even Napier’s Instagram photo showed some delicious-looking cheeses plated on a gorgeous serving board—made by her husband Ben Napier’s Scotsman Co. brand, of course.

I smeared some spreadable cheese on the toasted crackers and truly couldn’t stop eating them. Luckily, I only toasted a handful of crackers or else I’m sure I could have eaten more than half the box. I’m not sure if Napier intended this snack to be part of the “girl dinner” trend, but it sure does make a good one.

I would also be very curious to try this method with another Triscuit flavor. If toasting the crackers brought out the saltiness of the original, I can't imagine what it would do for the Cracked Pepper or Roasted Garlic varieties.

Waiting those extra five minutes while the Triscuits toast is totally worth it, and I can safely say I will never be making snacks or charcuterie boards the same way after this. So, thank you, Erin, for introducing me to what may be the best cracker hack ever.