Easy, Spicy Baked Fire Crackers
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!
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.
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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