These put the crack in crackers!

5 Oct

So, I had some of these crack-tastic crackers in Warrenton, TX, recently and I had to try and re-create them.  I don’t like to joke about drugs, especially crack, but really, these are so addicting.  So, just say NO…if you must.  You won’t eat just one, I can guarantee you that.  So, maybe you should say no.  It’s up to you, I’m not your mother.

I perused the internet for some similar recipes that use a Ranch dressing packet, like the little oyster crackers that I am also fond of eating.  The ones that I had eaten had more of a kick.  A red pepper kick.  I found a couple of recipes that sounded good and then changed them to my liking.  Here goes.  Please share.  You will be hooked.  These are not your every day cracker.  They are for a special occasion.  Like a Tuesday.

Crack-tastic Crackers

1 – 1 1/4 cup canola oil (you decide how much you want to use)

1 packet Ranch dressing mix

2-3 Tbs. red pepper flakes (I used close to 3…a little warm)

4 sleeves of Saltine crackers (give or take…however many you can fit in your mixing bowl)

1) Mix all the ingredients together in a bowl for a good long while (5-10 minutes), to really get the crackers coated. Eat a few if you want.

2) Lay them out on a cookie sheet and drizzle the yummy, ranchy, peppery oil that’s in the bottom of the bowl, over the top of the crackers.  Bake at 250 degrees for 15-20 minutes, stirring them around about halfway through.

3) Let them cool and store in a big ol’ baggie. Or a few little baggies.  My husband has his bag ready to take to work.

That’s it!  So very easy and a great snack for a game or party.  Or a Tuesday.

P.S. I did make a really nice harvest salad tonight to offset my cracker munchies.  I’m not all bad.

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142 Responses to “These put the crack in crackers!”

  1. Elizabeth ODonnell October 5, 2011 at 4:03 pm #

    Hey Amanda, you are so clever. I certainly will try your saltine crackers recipe. Good for the good ole Okla vs. Texas game this week. Saltines are a favorite of ours, with lots of butter of course and potato soup. But, this sounds like fun. Would be good with a ground beef dip. I love all your stories and love those two beautiful children. And Mama of course, and donot forget Sanny. Libby OD

    • Amy Laster Massey October 29, 2011 at 12:02 am #

      These are also AWESOME in mini…just use the box of mini-saltines…SOOOOO yummy. And just don’t even pretend that you won’t eat a lot, b/c it just HAPPENS. Now I have to go make some…see what you did! ;)

    • Liz Domino November 17, 2011 at 10:28 pm #

      I have made these for several years but someone told me to use cheese nips instead of saltines,I
      use regular cheddar and white cheddar, they are delicious, I cannot keep them long at my house and if I send them somewhere they send the package back for more!!!

      • sweetteethgoodies November 20, 2011 at 3:50 am #

        Now that sounds good! I’ll have to try that. Thanks!

    • Christine March 13, 2012 at 6:36 am #

      Soooooooo HOT! and delish!

    • Erika October 5, 2012 at 10:25 pm #

      I just put in the oven with saltine minis. You only need 2/3-3/4 cup of oil. I used under 2 tbs. of red pepper flakes. I think one is sufficient. Can’t wait to try them tonight.

    • Kelly October 7, 2012 at 7:52 pm #

      Made these crackers but substituted olive oil for the canola and pesto mix for the ranch mix and they were some tasty! Thanks for sharing!

    • Mary Bulpitt October 21, 2012 at 6:32 pm #

      Can’t wait to try this!😄

  2. Kristi Stapleford November 16, 2011 at 10:43 pm #

    Where did you get this recipe? This exact recipe has been passed down on my husband’s side of the family for years. Just curious and yes, it’s always a big hit when we make them!

    • sweetteethgoodies November 16, 2011 at 11:05 pm #

      I can’t remember exactly where I found it? I actually found some similar recipes using the Ranch dressing mix and just kind of did my own thing with it to get it where I thought it resembled the ones I had eaten…by adding the pepper, etc. I just LOVE them! We can’t have them in the house very often, because we eat them! :-)

  3. Michele November 17, 2011 at 9:48 pm #

    Been making these for years. Although i just put mine in a big plastic box with a lid, toss the crackers in and pour the oil on then the ranch dressing and pepper flakes. Then i shake the box a few times and everytime I go into the kitchen for a few hours and there done. Never heard of putting them in the oven. Not sure what that does.

    • sharon January 25, 2012 at 1:56 pm #

      my recipe doesn’t bake either. I put
      them in a 2 gal ziplock and flip them every 15 minuntes x4 and they’re done. yum yum!!

    • kathy September 26, 2012 at 8:22 pm #

      Ive also made these many times and have never baked them. They stay nice and crunchy in a large ziplock bag.

  4. robin November 19, 2011 at 2:27 am #

    Have you tried this recipe with oyster crackers? Just curious.

    • sweetteethgoodies November 20, 2011 at 3:50 am #

      I haven’t tried them with oyster crackers, but I’m sure it would be great! I’ve had the similar oyster cracker recipe, without the pepper flakes and I’m sure it would be just as good. Let me know how it turns out!

    • Deb January 31, 2013 at 10:16 pm #

      I have made these using oyster crackers, the pepper flakes don,t stick very well. Most of them ended up at the bottom of the container.

    • Patty February 21, 2013 at 6:04 am #

      Yes I have. Oyster crackers -Chezz its & a jar of nuts- cherrios-Chex. Makes great party mix

  5. Laurel Lamont November 19, 2011 at 11:44 pm #

    I made them after seeing them posted on Pinterest. The only change I made was using whole wheat saltines which was what I had on hand. They’re great! Thanks for sharing.

  6. Jerrell November 21, 2011 at 5:05 pm #

    I make these all the time. You don’t have to put them in the oven. I use a large pickle jar. Drizzle the oil mixture over the crackers in the jar and lay the jar on it’s side. Give it a little roll every few minutes until all of the oil is absorbed.

    • sweetteethgoodies November 21, 2011 at 5:58 pm #

      I like the baked-in taste the baking gives them. :-) But I do know you can make them without using the oven. A timesaver too I’m sure. Thanks!

      • bglas November 29, 2011 at 1:11 am #

        I’ve never put the crackers in the oven. I use an assortment of crackers; multi-grain saltines, wheat thins, oyster cracker. Also peanuts, sesame sticks, pretzels, bagel chips. I use my tupperware cake canister to mix all the crackers up. These are very addicting

      • sweetteethgoodies December 9, 2011 at 4:22 pm #

        This sounds great with all the additions. I’ll have to try. I just really like the way the oven gives it a baked-in taste, but I still love with or without the oven. Just my preference! :-)

      • Judi January 11, 2013 at 6:52 am #

        Baking makes a big difference. These things are amazing. I only used half a box, half a cup of oil,(I used grapeseed because I am out of canola) added garlic salt and used only a tsp of the red pepper.

        was not a believer that I’d like these very much. (hence only starting with half a box!) Now, I am trying to figure out where to hide them so I can stop eating them.

        Yes, bake for about 12 min or so. Makes a big difference, in my opinion. And toss in a bit of garlic salt.

      • Roz February 9, 2013 at 11:50 pm #

        My friends in Ft. Collins Colorado used Snyder’s Pretzel Nibs and it was fantastic..I am sure it is as good on saltines…

    • Marcell Hill October 5, 2012 at 4:55 am #

      A large bowl with a sealed lid works great. Put the crackers in the bowl, shake the oil, dressing mix and pepper flakes in a shaker and pour over the crackers. Put the lid on the bowl and swirl the crackers around, then tip the bowl upside down and let the oil run back through the crackers. Do this several times over the next 1/2 hour or so. I bake mine because it gives them a totally different texture. I use a large roasting pan. Put the crackers in a 250 degree oven; take them out every 15 minutes to stir them (Like you do Chex Mix!) Trust me, baking them makes a lot of difference!

  7. Linda November 23, 2011 at 6:47 am #

    OMG, my co-worker brought these to work before, and they are so GOOD! Thanks for the recipe!

    • sweetteethgoodies November 23, 2011 at 2:37 pm #

      You’re welcome! They are addictive for sure! :-)

      • Pam December 1, 2011 at 5:18 pm #

        Wonder how this would work with the mini saltines?

      • sweetteethgoodies December 9, 2011 at 4:20 pm #

        I’ve heard it works just as great! I think this recipe is easily adaptable to anything you want to add.

      • Lisa April 29, 2013 at 9:30 pm #

        These crackers are amazing! I took them to work and also to a large social event. They were a hit! I will definitely make them again. I used the mini saltines and cheese its (after reading some of the comments).

  8. Cindy C December 1, 2011 at 6:58 pm #

    I have been making these for years, but never in the oven, I use a large zip lock bag or container and shake them around to insure all crackers are thoroughly coated and then ready to eat. Great with chili or alone. great cheap fast appetizer

  9. Barb F December 7, 2011 at 2:27 pm #

    I make these w/o baking them also. I usually put the pepper flakes & dressing mix in the oil, stir, & let sit for about 30 minutes before adding to crackers; this helps get the flavor into the oil. Also, try different spice blends, & different “cracker” combos – cheese crackers work great. I usually make a double batch using oyster crackers, saltine minis, regular cheezits & a flavored cheezit. These are definitely addicting!

  10. Deanna December 9, 2011 at 4:14 pm #

    Okay, I must be blind. Where in the grocery store do you get the ranch dressing packets? I have looked several times and just can’t seem to be able to find them. :( I assume when you say packet you are referring to a dry mix like the size of a McCormic chili seasoning etc…
    Help?

    • sweetteethgoodies December 9, 2011 at 4:19 pm #

      Hi there! The Hidden Valley Ranch packets are near the bottled salad dressings usually. In my store, they are on a different aisle than the McCormick’s packages. Check near the dressings, you should find them! :-)

    • Tas naj March 4, 2013 at 1:40 pm #

      ranch..hidden valley —like next to the premade dresings…or next to the shaker bottle they sell to make ur own dressings… or perhaps next to the ‘packets of spices” mccormics etc…. ranch dressing can be used on ckn fish for baking etc..DEliiiSSSSH….

  11. Jan December 13, 2011 at 6:17 pm #

    Are these good made with olive oil instead of canola oil?

    • sweetteethgoodies December 15, 2011 at 10:13 pm #

      I haven’t tried that, but I bet you could. :-)

      • jill April 14, 2012 at 7:47 pm #

        Just made these today with olive oil. Delicious!! I used a little under a cup of oil,packet of HV ranch, 3 sleeves of saltines and pepper flakes that I grinded lightly. I only used about a tbps though and they still have a kick. Then I baked according to your instructions. Can’t wait to try this with cheeze its. Definitely addicting. Thanks for sharing. :)

    • sweetteethgoodies June 12, 2012 at 1:11 pm #

      I’ve only made with canola oil, and another commenter said olive oil wasn’t as good. I’ll stick with canola!

    • Brook March 13, 2013 at 3:57 am #

      I tried it with a cup of olive oil…left the other parts the same. Superb!

  12. Becka December 22, 2011 at 3:12 pm #

    OMG! i made these last night… ate some for a snack…. ate some more for a snack… ate them for breakfast….. ate them for another snack…. and ate them for lunch… and and its only 11am…. They are great. I never would have thought that these could taste so good and be so addictive!

    • Becka December 22, 2011 at 3:15 pm #

      OHHHHH and i knew i was going to be making these, so i put just the red chili flakes in the oil a day in advance to infuse the oil, then i put the ranch seasoning in about 2 hours before i started making them. YUMMY!

  13. Tara Littler December 23, 2011 at 4:03 am #

    Have you tried using the Ritz Pretzel chips (the small circle ones), Club cracker minis and potato sticks…. 1 bottle of Orville Butter sauce (in popcorn section), dillweed, and a ranch packet (fiesta ranch). :) They are YUMMY!!!!!

  14. Beth December 23, 2011 at 8:43 pm #

    Really yummy! THanks for the recipe!!!!!!!!!! Just made them and can’t wait to serve.

  15. ChattyPinay December 27, 2011 at 2:28 pm #

    I’ve been making these and our friends like them. Perfect for any gathering! I use extra virgin olive oil (very light, the one used for frying). I don’t bake them either. I just mix all the ingredients (I add garlic powder too) in a bowl and pour it over the crackers (lined in a plastic container) cover them and turn over every 15mins. So easy yet a sure hit to everyone!

  16. JKFM December 27, 2011 at 10:15 pm #

    Maybe this is already in your comments; I didn’t read them all, but we use twice as much red pepper flakes as your recipe and call these FIRE CRACKERS.

  17. jennaleighd January 1, 2012 at 7:15 am #

    I made these but I used a couple of dashes of cayenne pepper instead of the red pepper flakes. Delicious! Thanks for the recipe!

  18. Allison Schoenvogel January 4, 2012 at 12:34 am #

    We first had these 7 years ago during the Round Top antique festival from Royers. We loved them so much , we paid the waitress $$$$ to share the recipe. The recipe above is CORRECT!! But, no need to bake. Mix the oil, ranch, pepper flakes in a big Tupperware bowl, place the 4 sleeves of crackers in oil mixture and rotate the bowl for 1 hour. Keep turning the bowl over and over again. Make sure your lid is tightly sealed!!! They are addicting!!!

  19. Ang January 12, 2012 at 2:18 pm #

    If you add Louisiana Hot sauce to the mixture it makes them a lot better.

  20. LaDell Freudenberg January 15, 2012 at 3:30 pm #

    I make these using Nabisco Mini Crackers and a box of Ritz cheese bits. I use a 1 1/2 cups of Canola Oil and two boxes of Nabisco Mini Crackers and one box of Ritz Cheese Bits and place this in a 2 1/2 gallon zip lock bag and flip them every 15 minute for an hour and then lay them out for 1 hour to dry These are great, when you are once something different for a coating on chicken or fish crush these crackers just great.

  21. l pelham January 15, 2012 at 8:00 pm #

    i have made these several years but i don’t bake them, even easier.
    i found that much oil is too oily so here’s my recipe: 3/4 canola oil(do not use olive oil) 1 tsp cayenne, 1 TBS red pepper flakes, 3 TBSP dry ranch mix(not the dip mix) i get all my ingredients at Sam’s because i make it so much. i mix the dry ingredients together, empty 2 stacks of crackers in a bowl(may use, multi grain, wheat, Ritz, pretzels etc) pour half the oil then sprinkle half the dry over the crackers. stir with spatula. no, they do not break. place these in a container then repeat. enjoy with everything but oatmeal . k

  22. Shelby January 23, 2012 at 3:44 am #

    You can also put crackers in a big ziploc bag (or split them into two) and pour everything else over and seal. Distribute all ingredients onto crackers and let them sit overnight. Perfect to pour in a bowl and serve next morning!

  23. Jess January 23, 2012 at 5:07 pm #

    I’ve never made them, but am wondering how they’re not oily, soggy or broken during the making?

    • Mel May 31, 2012 at 9:33 pm #

      I was wondering when someone was going to ask this..I have been wondering the same thing..I see there is no answer still, though.

    • sweetteethgoodies June 12, 2012 at 1:14 pm #

      They don’t get that oily, definitely not soggy…some do get a little broken, but not enough to matter. I think the baking part makes them a little less oily. But, I’ve had them both ways, and haven’t found that to be a problem.

  24. Mary Dollar January 23, 2012 at 6:40 pm #

    Gail, check out my firecracker pin. Same basic principle, only I use Club Cracker Mini’s, and NO cook time. Easy and delicious…

  25. Donna Sartin Johnson February 5, 2012 at 5:11 pm #

    I actually use Kroger Wheat crackers and do not bake them at all. I line up crackers in a tupperware container pour the solution over them and set a couple of hours. crackers absorb the oil and stay crispy. been making these for years.

  26. Debi February 7, 2012 at 1:34 pm #

    Hi! I made the “Crack-tastic Crackers” from another recipe that called for extra light virgin olive oil. They were not good!! I had them at a party and they were YUMMY!! Does the canola oil do the trick? How much do you use? I LOVED these when someone else made them. My recipe was the pits and used a whole box of crackers! Oh, also used the whole wheat to make it healthier. I think that would be a great suggestion with the right oil. Thanks so much for your help!!!

    • sweetteethgoodies February 19, 2012 at 2:00 am #

      Hi! I’ve only used the canola oil, so I can only speak to that. I also use 4 sleeves of Saltine crackers when I make them. Hope this helps!

    • Brook March 13, 2013 at 3:56 am #

      I used same recipe as she posted but instead used 1 cup of extra virgin olive oil and they turned out amazing!

  27. Betty shughrue February 11, 2012 at 5:27 pm #

    I use this recipe with stick pretzels. I mix everything (including pretzels) in a large bowl. I then put all in 2 large ziplock bags and shake every 15 min or so for about 45 min. They store beautifully and are truly addictive!

    • Mary Larson September 18, 2012 at 7:02 pm #

      What size bag of pretzels do you use?

  28. Margie February 19, 2012 at 5:50 am #

    I have a similar recipe but I use a packet of Italian dressing also. I do put everything in a ziploc bag and roll the bag around with the crackers and all the ingredients for at least an hr. Then I spread them in a baking pan and bake at 170 degrees for about an hr., flipping them over about 1/2 way through. I get a raspberry salsa to dip them in. We have a competition for appetizers at Christmas and I won with this recipe!!!

  29. donna mc February 19, 2012 at 10:29 pm #

    I know them as “FIRE-CRACKERS”. Especially good on the 4th of July.

  30. Barbara Gruben March 24, 2012 at 4:58 am #

    I put a tablespoon of red pepper flakes in mine also.

  31. Charissa Sheffield (@CharissaCrawley) March 29, 2012 at 6:25 pm #

    My Oma has been making these since i was a LITTLE girl & theyre amazing. I make them for every event i go to and people love em and ask how to make em. My Oma calls them Fire-Crackers. The taste is amazing.

  32. Tiffany March 31, 2012 at 7:46 pm #

    This recipe is PERFECT, except I add shredded Parmesan cheese!!! It’s amaaaazing and baking the cheese on makes it even better!!

    • sweetteethgoodies June 12, 2012 at 1:12 pm #

      Now, that sounds goooooood!

  33. Piper April 3, 2012 at 1:09 am #

    We make these all the time. We use a 2.5 gallon ziplock to mix in. Put in crackers mix in separate dish oil, ranch, and tons of pepper flakes. We just dump it into the bag and keep flipping for even coating. But we skip the cooking step. They still taste excellent. We call them Fire Crackers here in NM.

  34. Christy Wolfe May 23, 2012 at 3:19 pm #

    We call these “Firecrackers” because of the heat. We use Cayenne pepper instead of pepper flakes. And instead of a mixing bowl, we use one of those gallon pickle jars with lid. Put as many crackers in there as you can(leave room for the crackers to move around rather freely) and then drizzle your seasoning/oil mixture down the inside of the jar, place the lid on the jar and turn it until your crackers are coated. We don’t use quite as much oil but that’s all with your personal preference.

  35. sharizma June 7, 2012 at 6:59 am #

    Just read your recipe so decided to try it,but alas,no Ranch Dressing & it’s 1a.m. so am trying it with Chipotle & they are an amazing bed time snack!

  36. Bern June 12, 2012 at 12:46 am #

    Can’t wait to try these. I live in Canada and we can’t get mini saltines, or oyster crackers, which sound cute. We can get cheese nips though!

  37. Pam June 27, 2012 at 3:26 am #

    I add some seeds to my mix. I like flax,sesame, chia, and/ or poppy seeds. Yummy! I will try with the zesty ranch mix and baking them, which I don’t usually do.

  38. Linda June 28, 2012 at 10:41 pm #

    Is the ranch dressing you talk about a dry mix or the same as we purchase in kraft bottles? How much does one use? How much is in the pkg you speak of?

  39. Lou Clampitt July 2, 2012 at 5:45 am #

    No need to bake. We put the oil and red pepper in a large plastic bag with 4 full sleeves of crackers. Use twistie to close plastic bag. Turn gently until coated well. Leave overnight and they are ready to eat the next day. They are not soggy or oily. Keep them in a sealed container and enjoy. You’re right. You can’t eat just one!

  40. Jessica Moores July 2, 2012 at 9:29 pm #

    I use the keebler mini club crackers (just the plain ones) and canola oil (keeps them from getting soggy) and the spicy ranch packets. thats it, shake it all up and yumm-o

  41. Bianca July 14, 2012 at 2:01 pm #

    Silly question, are the crackers oily/soggy from the oil? Or does the baking help ‘dry’ them? Thanks!

  42. amariel July 17, 2012 at 1:50 am #

    Growing up we always made these with Oyster Crackers.

  43. Dorothy July 19, 2012 at 9:41 pm #

    I’ve been making these for a while and would like to share an easier way ti mix them! Find you a gallon glass pickle jar and empty your crackers in the clean empty jar and pour you oil over the crackers. Place the lid on and lay jar on it’s side and give it a roll to mix the oil on the crackers and a good place to store them!! We love’em at out house and we use all varieties of crackers

  44. Sherry Johnston August 1, 2012 at 3:01 am #

    For a little more kick, I use Hidden Valley Fiesta Ranch Dressing Mix. I also use a gallon pickle jar and lay it on it’s side and every time I walk through the kitchen, I just roll the jar and the oil mixture soaks in even more. After doing this for several hours, there is no leftover oil. So addicting!

  45. Sharon August 4, 2012 at 12:13 am #

    Mix all ingredients and pour over crackers, no baking, I usually toss several times then let set for 24 hours to absorb the oil. These are great with summer sausage & cheese. My family Loves this recipe with twisty pretzels! I use 2 bags & follow same steps, they really are addictive!

  46. jj August 7, 2012 at 9:32 pm #

    Brought these to a party over the weekend…Everyone LOVED them…recipe was needed for all…I have been reading other reviews now and shredded Parmesan cheese before baking sounds delicious!!

  47. Kristin Schmaljohn- Little August 14, 2012 at 9:07 pm #

    These are my favorite! A family favorite that I thought only we knew!!! Been making them for years, freezing them ahead of time, and enjoying them at parties all over! Fun to know they’re loved by everyone!!!!

  48. Luanne August 25, 2012 at 5:07 pm #

    I can’t wait to try these! I was also wondering how they could not be soggy and oily. lol Since so many don’t bake them, I guess this must not happen. But, I think I would like the baked-in flavor. Also going to use the idea of adding shredded Parmesan cheese. YUM! Thanx for this recipe!

  49. Sharon August 26, 2012 at 12:22 am #

    My family loves this recipe using tiny twisty pretzels instead of crackers. I don’t bake them either, just shake every so often & let them absorb the oil, usually a few hours or overnight.

  50. Jamie brown August 26, 2012 at 8:53 pm #

    What a wonderful snack

  51. Nikki August 28, 2012 at 6:04 pm #

    This sounds yummy!!! I want to make them now but do not have dry ranch mix, only zesty italian mix……gonna give that a try and see how it comes out!! Can’t wait:-)

  52. Laurie September 15, 2012 at 10:50 pm #

    Been making these crackers for about 12 years now.
    No need to bake.
    3/4 cup canoloa oil
    1/2 pkg ranch dressing mix
    2-3 tlbs red pepper flakes
    mIx together pour over 2 sleeve saltines in a ziplock
    Shake gently and lay on countertop.
    Turn every 15 min for 1 hour and then randomly.
    The longer they sit, the better they get!

  53. Dena September 23, 2012 at 10:34 pm #

    I made these this afternoon with wheat and garlic club crackers. I used olive oil instead of canola and less pepper flakes. They were so good and addicting even before I baked them. These will be made over and over again!

  54. Carole September 23, 2012 at 11:13 pm #

    I make these with the spicy ranch dressing packet and skip the red pepper flakes, but I’m certain your way is tasty too!

  55. Jay October 1, 2012 at 5:51 am #

    Oh my they are Cracktastic! Thank you for sharing. I used Olive Oil and added a tsp of Garlic powder- the crackers are so good. They really are delicious and easy.

  56. CC Adams October 6, 2012 at 9:05 pm #

    They are in the oven now. The few I tasted while making were yummy! I used a lot less red pepper flakes since I am taking these to someone’s house and am not sure how well they tolerate spicy/hot foods.

  57. Jean October 19, 2012 at 12:07 am #

    I had some of these crackers recently and they are extremely addicting. Thanks for posting this recipe. I’m dying to try making them myself!

  58. tasha October 20, 2012 at 4:14 am #

    I have vegetable oil…
    should i not use it? lol

  59. Summer October 22, 2012 at 6:00 pm #

    How about using butter instead of oil, anybody ever try that? Or know why that would be bad?

  60. Amy October 25, 2012 at 9:56 pm #

    My friend’s mom got a similar recipe from Weight Watchers. I use 2 9oz bags of oyster crackers, 1 cup of canola oil, 1 1oz packet of original dry Hidden Valley ranch (NOT the Dips kind), 2 tbsp red pepper flakes, 2 tsp dried dill, and 1 tsp creole seasoning. Combine all but the crackers, then pour over crackers in a big bowl. I haven’t ever baked them, just stir every couple hours and let sit overnight. They are good right away but the best if sat overnight and then put in the fridge! Yummy! And they aren’t any greasier than a standard chip. I loooove the dill on them, but then again that’s my favorite herb.

  61. Harmony November 2, 2012 at 9:33 pm #

    I made these with an Italian dressing packet and they are wonderful too. Haven’t put any in the oven yet but am enjoying them already!!!

  62. Julie November 13, 2012 at 4:39 pm #

    Then you dip them in a cream cheese block that is covered with Red pepper jelly…..mmmmmmmmmmmm

  63. amy November 16, 2012 at 8:39 pm #

    I have tried these and these are awesome. But, the recipe I was given, you dont need to bake them, and it has a dip that is also to die for!!

  64. Shirley Mills November 22, 2012 at 3:56 pm #

    I have made these before with a “spice packet”. It had a hint of cocoa in it. I wonder if that would work with this recipe?? Might have to try it. The packet was very pricey!

  65. chloe hemington November 25, 2012 at 6:15 pm #

    Yummy! We make them with the little oyster crackers that you put in soup it id delicious

  66. Dani California December 1, 2012 at 3:12 am #

    Oh my goodness, just made these…DELICIOUS! I used Saltine Minis and about a tablespoon of Trader Joe’s ranch dressing instead. Devine! Thank you for sharing!

  67. Robin December 8, 2012 at 3:49 pm #

    How long do these stay fresh – ie – how far in advance may I make for a party. Thanks for the recipe and for sharing.

  68. Robin December 8, 2012 at 3:54 pm #

    How far in advance may I make these for a party? Thanks for the recipe and for sharing.

  69. jockeymom December 30, 2012 at 10:01 pm #

    Thank you soooo much for this recipe!! I just made them using cheezits and added a little garlic powder too:) I will make these a lot! They will be good to take to potlucks..I do think baking them adds a lot to this recipe. They are great without baking but they crisp up a little and just give you even more flavor.

  70. Julie Snow January 8, 2013 at 11:05 pm #

    It’s Tuesday. I am making them. For my book club – thanks they look awesome :)

  71. Cat January 11, 2013 at 6:43 am #

    These crackers are addicting!! I put my own twist on them & they turned out amazing!! Thank you for the post.

    I featured your post on my blog over at http://www.smalltownchic47.blogspot.com

    Thanks again!
    Cat

  72. Tina N January 11, 2013 at 7:38 pm #

    Just made the crackers. Everyone in my house LOVES them!! Used olive oil to ease my guilty conscience :) Thanks for sharing.

  73. Paula Pearson January 20, 2013 at 11:35 pm #

    I use oyster crackers and don’t even bake…also add some dill and onion powder. Always a big hit!

  74. pat blinco February 9, 2013 at 11:22 pm #

    I use Orville Reddenbacher popping oil and the small pretzels in a gallon ziploc bag with the ranch dressing mix. Flip it every 15 min. For 4 times. Then spread out on a cooking sheet to drain and dry.

  75. Michelle Risk February 17, 2013 at 5:52 am #

    This works GREAT using an OVERSIZED ziplock bag. Add, shake and bake. Yummy!!!

  76. jmollice February 17, 2013 at 8:43 pm #

    OMG THESE R SO GOOD. I USED TWO PACKAGES OF UNSALTED CRACKERS 1TBS RED PEPPER FLAKES, I ADDED 1/2 TBS GARLIC POWDER AND 1/2 TBS ONION POWDER; JUST AWESOME. PEOPLE AT WORK LOVED THEM. ESPECIALLY IF U HAVE TO WATCH SALT CONTENT.

  77. Tina Thomaidis Rosenberg February 18, 2013 at 8:34 pm #

    I’ve done something similar with the oil, ranch dressing mix, a pinch of dill and lemon pepper, but coated chex cereal…YUMMY!

  78. Volarie-Ann February 20, 2013 at 12:07 am #

    I have been making these a while and for the holiday get togethes not everyone likes spicy so I changed out the red peppers for Italian seasoning. Taste great. I don’t cook them either just put in a ziplock baggie and turn every 30 minutes. Best after 24 hours when oil has soaked in.

  79. Jen February 21, 2013 at 7:43 pm #

    Good recipe , easier to do in a huge ziplock bag . Put all ingredients in the bag and shake then add crackers . Put a straw in the end of the zip top of the bag and fill with air , when full of air close the zipper and shake really well. Let sit for thirty minutes or so and eat , or eat right away .

  80. honeybear08 February 22, 2013 at 10:38 pm #

    My goodness these are tasty. They remind me almost of a pizza flavored cracker but better!!! Instead of oil I used butter I also used unsalted crackers. YUMMO

  81. Jeannie February 23, 2013 at 8:39 pm #

    When I read this recipe I thought they were going to be oily and soggy. They WERE NOT. I could not see how these would be tasty from just reading the recipe but I had the ingredients and I gave it a go. OMG these were so frickin good. I am making about four more batches now for my family members. Thanks for the yummy “crack” recipe!!

  82. Kimberly Hull March 2, 2013 at 7:04 am #

    I found this via pinterest earlier today. I have been obsessing about them ALL day! So, tonite I went to the store, gathered my ingredients (I chose Cheddar Jack Cheezits), and they are marinating as I type this. I’m about to prep my oven, pick out a movie, and pig out to my heart’s content. Lol!

    Thanks so much for the recipe! :]

  83. Jessica March 31, 2013 at 3:17 pm #

    If this has already been asked, sorry but I am wondering since you mix the oil and crackers together, do the crackers get soggy? I made something very similar before using oyster crackers and the crackers came out very soggy and not edible at all. So I am just wondering if this can happen?

  84. Rhnae April 12, 2013 at 9:46 am #

    We make them using the fiesta ranch dip in place of the regular ranch for a change and they are fabulous with chili.

  85. Nancy J. April 14, 2013 at 12:02 am #

    These are awesome – thank you! Did the not-baked way since that is what it said on what I had “Pinned”, but I just did one sleeve as a tester and will try the baking way next. And then probably every one of the suggested variations in the comments. Bet this becomes one of OUR “old family recipes” :)

  86. Kelly May 1, 2013 at 1:29 am #

    Wondering if you think melted butter would work for these crackers? I was thinking that butter would add a great taste in its own right. Thoughts?

  87. sweetteethgoodies December 12, 2011 at 3:29 am #

    So glad you like! Thanks for the post. Us Southerners know how to eat! :-)

  88. Mary January 6, 2012 at 2:02 am #

    when I make these, I put the crackers in a large brown grocery bag then pour the seasoned oil over the crackers, fold the top down to seal and shake til they’re all coated.
    That way there is very little clean up.

  89. Betty shughrue February 11, 2012 at 5:29 pm #

    True!

  90. EthelK March 31, 2012 at 11:25 am #

    When I make these I use the Zesty ranch . Much better!

  91. Bubs June 8, 2012 at 2:03 am #

    Oyster Crackers are the perfect cracker to use and make a great snack anytime!

  92. Lori Dunham October 1, 2012 at 12:09 am #

    How much oyster crackers do you use? I have 2 boxes sitting on my counter waiting to be turned into fire crackers.

  93. wdswom February 10, 2013 at 12:58 pm #

    i just made these with the oyster Crackers. love them.

Trackbacks/Pingbacks

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