Cut the crackers into uniform shapes. A pizza cutter works great for this and helps them cook evenly (they don’t have to be perfect!). Prick the crackers with a fork. This helps them bake up crisp. Leave space between each cracker. A little room ensures they get crispy all over. Bake on an ungreased cookie sheet. There’s enough butter in the stuffing to keep them from sticking. Store in an airtight container. Homemade crackers can soften more easily than commercial ones. Crisp them up again if needed. A few minutes in the oven will restore their crunch. Watch closely once they begin to brown. They can go from perfect to overdone quickly. Remove them when the edges turn golden. They will continue to crisp as they cool.