How to keep crispiness after crackers done

[chueh]

Actually, this thread is using crackers as an example, yet it applies to anything baked goods, including sweet potato chips...etc

when the crackers and chips are cool after baked, they taste so good and crunchy. I have always kept crackers and chips in air-tight jars, yet once they are in a jar, they never taste the same again but always soft, unless i OVER-baked and made them almost like charcoal...

Please advise. thanks

 

[blissful]

After they've been in the container, no matter what kind of container, even a plastic bag, any excess moisture in any area of the cracker (for instance) will equalize with the drier parts of the cracker. (with dehydrated veggies and fruits we call it 'conditioning')
A cake for instance will be drier on some parts at the edge and then more moist towards the middle. If the cake gets frosted (sealed in by frosting), then 12-24 hours later, the moisture will equalize and the entire cake will be moist from edge to edge throughout.


To crisp them up, they can be baked fast at a higher temperature, or slow at a lower temperature. A toaster oven would work too.

 

[chueh]

I see. Thanks