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One of my grandma’s go-to family dinner appetizers was simply saltines with extra sharp cheddar cheese. These smoky fire crackers are like a more elevated version, with spicy ranch seasoning, red pepper flakes, and smoked paprika! And while these crackers are incredible with sliced cheese, I especially like them with cheddar cheese spread or with homemade Boursin cheese. They’re also great with my cream cheese pepper jelly dip, another one of my grandma’s famous apps!

A beige platter of smoky Alabama fire crackers next to brown bowls of Pepper Jack cheese, olives, and red pepper flakes and an olive green linen on a tan tiled counter.

I have a few rules when it comes to holiday or dinner party appetizers. First off, I must be able to make them in advance, because they cannot take up valuable oven space. Secondly, I need to be able to serve them at room temp to let everyone slowly graze. And lastly, the app cannot require plates or forks. (No extra dishes allowed, I don’t need that kind of negativity in my life.)

That said, I think cheese and crackers are the perfect contender. I mean, I don’t know if I’ll ever be the person who makes like, homemade Cheez-Its or whatever, but I will absolutely upgrade an already existing cracker. And I love these ones so much because they seriously go with everything.

This recipe is like a mix between these hot honey-seasoned Saltines and my famous spicy ranch snack mix. The real key to the ultra-crunchy texture is to bake the crackers low-and-slow, which is a method I learned in culinary school. Basically, if you want to dry something out without full-on baking it, a low temp (around 250°F) is key. Don’t worry, though, the crackers will still come out golden-brown!

Eat these with any of my dip recipes or simply with cheese and salami. Pepper Jack is my favorite, but extra-sharp white cheddar is a classic for a reason!

Crackers you can use

Saltines are the most commonly used crackers in this recipe. And they’re my personal favorite because the saltines are nice and plain to soak up all the olive oil-y, spiced goodness. But you can totally use Club Crackers, Ritz, or even oyster crackers if you like. Or, try mini Saltines for a snack you can grab by the handful!

Baking directions

A zipper bag of oil and spices on a tan counter.
First, mix the olive oil, ranch seasoning, all of the spices, and the Worcestershire sauce in a zipper bag.
A baggie of oil, spices, and Saltines on a tan counter.
Then, add the crackers and flip the bag a few times to coat them completely. Marinate the crackers overnight.
A pile of smoky Saltine fire crackers.
Bake the crackers on a parchment-lined sheet pan at 250°F (120°C) for 15-20 minutes. Cool and enjoy!

Marinating the crackers is key for the best flavor and a crispy, almost “fried” texture. I like to marinate the crackers for at least 12-24 hours, but 6 hours will work in a pinch.

Storing tips

These crackers will last for weeks, so they’re a great make-ahead option! Just pop the crackers into a zipper bag or airtight container and store them for up to 2 weeks.

If you live in a more humid place, the crackers might get softer as they sit. To revive the saltines, you can bake them at 250°F (120°C) for 5-10 minutes, until they’re crispy again.

A stack of baked fire crackers next to an olive green linen and brown bowls of crackers, pepper Jack cheese, olives, and spices on a tan tiled table.

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Easy, Spicy Baked Fire Crackers

Yield: 72 crackers
Prep Time: 10 minutes
Cook Time: 20 minutes
Marinating Time: 12 hours
Total Time: 12 hours 30 minutes
These baked fire crackers are smoky, spicy, and herby thanks to a generous dose of ranch seasoning! The olive oil is key because it gives the crackers a crispy, borderline "fried" texture. They are amazing with sharp cheddar cheese, dips, on a charcuterie board, and so much more. Plus, you can make them up to 2 weeks in advance!
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Ingredients

  • 1 cup good-quality olive oil (240 milliliters)
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon smoked paprika
  • 2 Tablespoons spicy ranch seasoning or store-bought (15 grams)
  • 1 Tablespoon red pepper flakes (5 grams)
  • 1 teaspoon Worcestershire sauce
  • Freshly-cracked black pepper to taste
  • 2 sleeves saltine crackers (8 ounces/225 grams)

Equipment

  • Zipper bag or large airtight container
  • 1 Large sheet pan with parchment paper

Instructions 

  • Combine the olive oil, garlic powder, onion powder, smoked paprika, spicy ranch seasoning, red pepper flakes, Worcestershire sauce, and black pepper in a gallon-sized zipper bag. Zip up the bag and gently "knead" all of the marinade ingredients together until it's smooth and well combined.
  • Next, add the saltine crackers and re-zip the bag. Gently turn the bag a few times until the crackers are completely coated in the oil mixture. Taste a cracker and add more seasonings if desired. Then, let the crackers marinate for at least 12-24 hours, flipping the bag every few hours or so.
  • When you are ready to bake the crackers, preheat the oven to 250°F (120°C) and line a large sheet pan with parchment paper. Line the crackers in a single layer on the prepared sheet pan. Bake the crackers for 15-20 minutes, flipping the pan halfway through, until they're golden-brown and dry to the touch.
  • Let the crackers cool completely on the sheet pan. Enjoy them right away, or store them in an airtight container or zipper bag for up to 2 weeks.

Notes

Feel free to use Club crackers, oyster crackers, Ritz, or mini Saltines if you like.
These crackers have a kick. If you are sensitive to spice, use regular ranch seasoning and/or reduce the amount of red pepper flakes. You can also add more for super spicy crackers!
Marinating the crackers is key for the best flavor and a crispy, almost “fried” texture. I like to marinate the crackers for at least 12-24 hours, but 6 hours will work in a pinch.
If you live in a more humid place, the crackers might get softer as they sit. To revive the crackers, you can bake them at 250°F (120°C) for 5-10 minutes, until they’re crispy again.
Cuisine: American
Course: Appetizer
Author: Sara Lynn Hunt Broka
Serving: 1cracker, Calories: 36kcal, Carbohydrates: 2.6g, Protein: 0.3g, Fat: 2.7g, Saturated Fat: 0.1g, Sodium: 49.8mg, Potassium: 7.7mg, Fiber: 0.1g, Sugar: 0.1g
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