These are deliciously crunchy soda crackers with a special spicy seasoning. The longer these sit, the better they get!

DebAC

Recipe Summary

prep:
5 mins
total:
5 mins
Servings:
16
Yield:
16 servings
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Ingredients

16
Original recipe yields 16 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Unwrap the crackers, and place them all into a 1 gallon size glass jar with a tight fitting lid. In a small bowl, stir together the canola oil, red pepper flakes, and ranch dressing mix. Pour over the crackers in the jar.

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  • Close the lid tightly, and roll the jar every 5 minutes for about 1 hour to coat with the spice mixture. The longer these sit, the better they get!

Nutrition Facts

253 calories; protein 2.7g; carbohydrates 21.4g; fat 17.4g; sodium 340.2mg. Full Nutrition
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Reviews (90)

Read More Reviews

Most helpful positive review

Rating: 5 stars
08/25/2005
I've had a version of this recipe for several years now - the only difference is that mine calls for 2 Tablespoons (instead of 2 teaspoons) of crushed red pepper and an extra 1/3 cup of canola oil. I guess you can use any amount of pepper depending on how spicy you want them! I don't use a jar - I just dump the crackers in a large mixing bowl and pour the dressing over the top and stir gently every 15 minutes with a large nylon mixing spoon for about an hour until all the oil is absorbed. Store in Ziplock bags. We call them 'Hot Crackers' ('Firecrackers' at 4th of July) - they are awesome and people always ask for the recipe! You definitely can't eat just one! They also make great gifts in a pretty bag tied with raffia and dried red peppers and the recipe attached. Read More
(171)

Most helpful critical review

Rating: 1 stars
10/25/2010
I did not care for they. they are way too greasy. Read More
(2)
107 Ratings
  • 5 star values: 83
  • 4 star values: 20
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 2
Rating: 5 stars
08/25/2005
I've had a version of this recipe for several years now - the only difference is that mine calls for 2 Tablespoons (instead of 2 teaspoons) of crushed red pepper and an extra 1/3 cup of canola oil. I guess you can use any amount of pepper depending on how spicy you want them! I don't use a jar - I just dump the crackers in a large mixing bowl and pour the dressing over the top and stir gently every 15 minutes with a large nylon mixing spoon for about an hour until all the oil is absorbed. Store in Ziplock bags. We call them 'Hot Crackers' ('Firecrackers' at 4th of July) - they are awesome and people always ask for the recipe! You definitely can't eat just one! They also make great gifts in a pretty bag tied with raffia and dried red peppers and the recipe attached. Read More
(171)
Rating: 5 stars
09/16/2007
I make this for my husband when he goes to deer camp; all the guys just love it!! So easy yet so good! I recommend this for any getogethers when you have hungry snacky guys - you'll be a hit everytime! (I use 2 10oz bags of oyster crackers instead of a box of saltines) Read More
(65)
Rating: 5 stars
10/29/2005
Wow these certainly turned out to be a pleasant surprise! I had never heard of anything like this before and couldn't imagine how they would turn out. I definitely had my doubts but because I was so intrigued by this recipe I just had to give it a try. Although the recipe states that the crackers would be crispy I really thought that they would be quite soggy due to the oil. Man was I ever wrong! Didn't have any dry ranch dressing mix on hand so I used an Italian blend. And it's true the longer they sit the better they get. So yummy Yvette and no I couldn't eat just one!!!!!!! Thanks so much!!!! Read More
(55)
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Rating: 5 stars
08/21/2010
We prefer the Chex cereal to the oyster crackers. If you do use the Chex cereal you need to cut the oil back to about 1/4 cup or it just lays in the bottom of the container and is a greasy mess. This is a tasty and easy recipe and I make about 3 versions of it a week! My kids like it better than any other chips I might buy! Yeah - it is that good! I get more fiber in them too by using the whole grain Chex cereals BONUS there! Loose the fat and calories up your fiber and try the Chex whole grains with 1/4 cup of EVOO or canola. Add half of that to your cereal and blend well. Add more if you need to but a little at a time. Once coated- add your dry ingredients. Love this stuff!!! Read More
(46)
Rating: 4 stars
09/05/2007
We love this recipe. I changed it up for fun. I still kept the 1 cup oil. I added 1/2 cup grated parmesian cheese and 1/8 cup of garlic powder and some herbs (substitutional) Read More
(32)
Rating: 5 stars
10/29/2006
I also opted for the oyster crackers after reading reviews. I used olive oil instead and used the leftover crushed red pepper packets from the pizza deliveries along with some parmasean cheese. Even our 1 year old was addicted all my husbands student/employees kept going to the bag I sent with him to work and they ate it all! We will prepare a huge jug bi-weekly for sure. Read More
(26)
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Rating: 5 stars
12/16/2005
I have had these crackers twice at Christmas parties where the hostess did not want the recipe known. The ingredients had been revealed to me but not the amounts. They are unusual and delicious and I am overjoyed to have found the recipe here. Read More
(24)
Rating: 4 stars
10/24/2011
I used a large bag of oyster crackers instead of saltines and my own homemade dry ranch seasoning mix. I've always baked these only because I like that oil to really get into the crackers. 250 for 45 minutes stirring every 15 minutes was just right for me. These turned out really well but I think the oil could be cut back a touch. GREAT movie snack. Read More
(20)
Rating: 5 stars
02/10/2009
I can't stop eating these! I subbed oyster crackers for saltines (that way they're bite-sized) and used about 2/3 c oil to cut down on fat. Mixed everything together in a gallon ziploc...YUM! Read More
(18)
Rating: 1 stars
10/25/2010
I did not care for they. they are way too greasy. Read More
(2)
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