Firecracker Crackers

Recipe View 5 mins In a medium bowl, whisk together the canola oil, crushed red pepper flakes, ranch dressing mix, and chili powder until well combined. This creates the fiery marinade for the crackers. (5 minutes)

Recipe View 2 mins Divide the saltine crackers evenly between two large, resealable gallon-sized bags. This ensures even coating and prevents overcrowding.

Recipe View 2 mins Pour half of the oil mixture into each bag over the crackers. Seal the bags tightly, removing as much air as possible. (2 minutes)

Recipe View 1 hrs Gently massage the crackers in the bags, flipping and turning them to ensure every cracker is thoroughly coated with the spicy oil mixture. Continue to flip the bags every 5 minutes for a total of 1 hour, redistributing the mixture and preventing clumping. (1 hour)

Recipe View 10 mins Carefully remove the coated crackers from the bags and spread them in a single layer on large platters or baking sheets lined with parchment paper. (10 minutes)

Recipe View 8 hrs Allow the crackers to air dry at room temperature for at least 8 hours, or preferably overnight. This crucial step allows the flavors to meld and the crackers to become delightfully crisp. (8-12 hours)

Recipe View Once dried, store the Firecracker Crackers in an airtight container to maintain their crispness and flavor. Serve with your favorite dips, salads, chili, or enjoy them straight from the container!