These are a bit spicy and a definite improvement over regular saltine crackers. And they’re guaranteed to add spice to whatever you mix them with. We first tried them with Chicken Stew and that’s still a favorite.

These have been called Alabama Firecrackers and Missouri Firecrackers, but we’re not in Alabama or Missouri, so I call them Carolina Firecrackers. They can be HOT&SPICY or as mild as you like. Just adjust the amount of red pepper flakes.

The Ingredients are simple:

• 1 cup extra virgin olive oil
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1/2 teaspoon black pepper
• 2 envelopes ranch dressing mix, mine were 1 oz. each
• 2 Tablespoons crushed red pepper flakes
• 1 lb box of saltine crackers

And it’s an easy recipe to put together.

1. Start with a gallon sized, zip-top plastic freezer bag.
2. Pour the olive oil into the bag then add the dry ingredients. (garlic powder, onion powder, black pepper, ranch dressing mix and crushed red pepper flakes)
3. Close the bag and knead the dry ingredients into the oil to remove any lumps.
4. Put all 4 sleeves of crackers into the oil and spice mixture.
5. Seal the mixture in the bag and gently turn the bag to coat the crackers without breaking them. (I suggest you leave enough air that the crackers can move freely when you turn the bag.  Turn it over and over again to assure an even coating of the oil and spices on the crackers. It’s good to turn them frequently for the first few minutes then let them sit awhile and turn them a few more times. This isn’t hard and doesn’t require any precision. You just want to be sure the oil and spices have a chance to evenly coat all the crackers.)
6. Once you’re confident all the crackers are coated, I suggest you let them sit overnight before serving. I even turn the bag a few times again before I serve them.
7. Serve the crackers with any food that needs a little “pick me up”. I suggest them with soups, salads and dips.

Notes:

We got the original recipe from a friend who had found it online. I’ve made some nominal changes to suit our taste and preferences.

• First, I infuse my EVOO with the red pepper flakes and let it sit for 3-4 weeks before I make these crackers. That way I strain out most of the red pepper flakes but get most of the flavor.
• The original recipe called for 3 T of red pepper flakes, I found 2 T were fine for our family. We like it hot but short of a 3 alarm fire.
• My other change was to put the remaining dry ingredients in my spice grinder and grind them to a fine powder because I feel like I get better distribution.
• UPDATE: October 17, 2020 – We made these at home again and decided there was too much olive oil. I’ve reduced the amount from 1-/2/3 cup to 1 cup.

Will any of these things make the crackers better? Probably not. It’s just my twist on a solid recipe you and your friends are sure to enjoy and share.

Have fun!

Wayne