Spicy Texas Firecracker Snacks
Ultra-crispy, boldly seasoned Texas firecracker crackers tossed with ranch, red pepper flakes, and warm spices. Perfect for parties, game day, or snacking with chili.
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Servings:
Calories: 120kcal
Ingredients
Main Ingredients
- 4 sleeves saltine crackers about 160 crackers total
- 1 cup canola oil or vegetable oil
- 2 packets ranch dressing mix 1.0 ounce packets
- 2 tablespoons crushed red pepper flakes adjust to taste
- 1 teaspoons garlic powder
- 1 teaspoons onion powder
- 0.5 teaspoons cayenne pepper extra heat
- 0.5 teaspoons smoked paprika adds a subtle smoky note
- 0.25 teaspoons kosher salt optional; crackers are already salty
- 0.25 teaspoons black pepper
Instructions
Preparation Steps
- Preheat oven to 250°F for the crisping step. Line 2 sheet pans with parchment.
- In a large bowl or measuring cup, whisk together oil, ranch mix, red pepper flakes, garlic powder, onion powder, cayenne, smoked paprika, salt, and black pepper until smooth.
- Place the saltine crackers into 2 large gallon-size zip-top bags (or a large lidded container). Pour half of the seasoned oil into each bag, seal, and gently turn and flip for 2 to 3 minutes to evenly coat all crackers.
- Let the crackers rest in the bags for 10 minutes, flipping a few times, until most of the oil is absorbed.
- Arrange crackers in a single layer on the prepared sheet pans. Bake for 8 to 10 minutes, just until set and crisp. Do not overbake.
- Cool completely on the pans. Transfer to an airtight container. Serve as a snack or alongside chili.
Notes
Heat level: for mild, use 1.0 tablespoon red pepper flakes and skip cayenne. For extra hot, add up to 3.0 tablespoons red pepper flakes. Storage: keep in an airtight container at room temperature for up to 1 week. Variation: swap canola oil for light olive oil and add 0.5 teaspoon lemon pepper for a zesty twist.