Ingredients
- 3/4 cup canola oil
- 2 tbsp crushed red pepper or less to taste
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 packet dry ranch seasoning mix
- 1/3 cup grated Parmesan cheese
- 2 sleeves of saltine crackers from a 16 ounce box
Method
- Make the marinade
- In a mixing bowl, whisk together: Oil, Ranch seasoning, the remaining seasonings, Parmesan cheese.
- Add the crackers to a large Ziploc bag.
- Pour the marinade over the top, seal the bag, and gently mix until all the crackers are evenly coated.
- Marinate overnight: Let the crackers sit at room temperature for 12 hours or overnight.
- Give the bag a gentle shake every few hours to help distribute the flavors.
- Preheat your oven to 250°F. Spread the marinated crackers in a single layer on a large sheet pan (or two smaller pans).
- Bake for 12–15 minutes until they’re crisp and golden.
- Let cool completely before serving, and store in an airtight container for up to a week—if they last that long!
Nutrition
Notes
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- Adjust the heat to your liking. These crackers pack a punch—that’s why they’re called Firecrackers! If you prefer a milder snack, simply reduce the red pepper flakes or leave them out altogether. You’ll still get tons of bold, zesty flavor.
- Switch up the crackers. This recipe is super flexible! Try it with oyster crackers, Club crackers, or even Cheez-Its for a fun twist.
- Stick with neutral oils. Use canola or vegetable oil for the best results. Avoid olive oil—it’s too strong and can overpower the seasoning blend.
- Easily scale it up. This recipe uses two sleeves of saltines, but it’s easy to double or triple if you’re feeding a crowd. These spicy snacks are a hit at tailgate parties, BBQs, or holiday gatherings.