Alabama Fire Crackers (Print version)
Spicy ranch-seasoned saltines baked until crisp, made for game day bowls, party trays, and late-night snacking.
# Ingredients:
For the crackers
01 -
1 (16 oz / 450 g) box saltine crackers, about 4 sleeves
For the seasoned oil
02 -
1 1/2 cups (360 ml) neutral oil, such as canola or vegetable oil
03 -
2 (1 oz / 28 g) packets ranch seasoning mix
04 -
2 tablespoons crushed red pepper flakes, or less to taste
05 -
1 teaspoon garlic powder
06 -
1 teaspoon onion powder
07 -
1 teaspoon dried dill
08 -
1/2 teaspoon black pepper
09 -
1/4 teaspoon cayenne pepper, optional for extra heat
# Instructions:
01 -
In a bowl or large measuring cup, whisk together the oil, ranch seasoning, red pepper flakes, garlic powder, onion powder, dill, black pepper, and cayenne if using.
02 -
Place the saltines in a 2-gallon zip-top bag or a large lidded container. Pour the seasoned oil over the crackers, seal, and gently turn until the crackers are coated.
03 -
Let the crackers rest for 1 hour, gently turning the bag every 15 minutes so the seasoned oil distributes evenly.
04 -
Preheat the oven to 250°F (120°C). Line two large baking sheets with parchment paper.
05 -
Spread the crackers in a single layer on the prepared pans. Bake for 20-25 minutes, rotating the pans halfway through, until the crackers look dry and lightly toasted at the edges.
06 -
Let the crackers cool completely on the pans. Serve right away or store airtight once fully cool.
# Good to know:
01 -
Resting the coated crackers for 1 hour helps the seasoning soak in evenly.
02 -
Use 1 tablespoon red pepper flakes for mild heat or add cayenne for a hotter batch.
03 -
Store cooled crackers airtight at room temperature for up to 1 week.