Magic Fire Crackers!
Mama Liz from El Paso, Texas
gave this recipe
to Mama Nancy and
Mama Nancy gave it to
little old ME!
Whipped it up last night
and
WOW! MAGIC!
My new favorite crackers!
Start with a box of
wheat or white saltines.
Line them up in rows in a 9x13
Tupperware container.
Or in a large Ziplock Bag.
Whisk together:
1 package of Hidden Valley Ranch Salad Dressing Mix
1 1/2 Cups Canola Oil
2 tsps. Garlic Powder
1-2 tsps. Cayenne Pepper
2 Tbs. Dried Red Pepper Flakes
Pour over crackers!
Cover tightly and flip!
Yes I said FLIP!
Flip again after 5 minutes!
Do this for half an hour,
flipping every 5 minutes!
in same container for up to a week.
I know what you are thinking.....
NO they are NOT SOGGY!
They are magically dry and yummy!
Serve with cheese, dip, soups, or even Brie!
Last night my kids just scooped
them up and munched them
down without any dip!
Fun and Easy!
Not crazy about Saltines?
Try it with Oyster Crackers!
Here is another BIG HIT at Mama's house!
Sausage Cheese Crescent Rolls!
Click HERE!
Wow, I can't believe they aren't soggy with all that oil! They sound really good, and this is a much more affordable way to have flavored crackers. Thanks for sharing. :)
ReplyDeleteAre the leftovers soggy? Intriguing!
ReplyDeleteNoo not soggy so weird!
DeleteCould you use olive oil instead canola?
ReplyDeleteI don't see why not! It would make it healthier for sure! Let me know what you think!
DeleteMy grandfather used to make this with oyster crackers, and instead of canola oil used Orvel Redenbachers buttery popcorn oil. Gives is a yummy buttery taste.
ReplyDeleteYUM!!! That sounds crazy good!
DeleteIve made these for years! always a winner. I use an extra large ziplock bag and rotate and shake gently and they turn out great no sogginess at all.
ReplyDeleteThanks Kim! That is a great tip as those containers I use are hard to find now! Happy Holidays to you and your family!
DeleteI've been making these for years. No added garlic or cayanne is needed.I use a huge bowl and stir every 15 min. For 1 hour. Let sit/dry several hours. Covered and they never get soggy. My recipe calls for 1 1/4 cups of canola oil. I've tested with several types of crackers. Harder crust crackers like wheat thins want absorb the oil and spices. They are addictive!!
ReplyDeleteI love it! Thank you Beth! And yes they are soon addictive! Happy Holidays to you!
DeleteI've been making these for years. No added garlic or cayanne is needed.I use a huge bowl and stir every 15 min. For 1 hour. Let sit/dry several hours. Covered and they never get soggy. My recipe calls for 1 1/4 cups of canola oil. I've tested with several types of crackers. Harder crust crackers like wheat thins want absorb the oil and spices. They are addictive!!
ReplyDeleteHmmm wonder about butter instead of oil??
ReplyDeleteI don't know but could be interesting! If you try it let me know what you think!
DeleteButter has a lot of moisture in it so chances are it won't work and the crackers will get soggy
Deletebutter hardens at room temperature as well, so it would be a bit more difficult to keep liquid until completely absorbed... however, there is clarified butter, or ghee, which is a more intense butter flavor from real butter and probably more healthy than the artificial butter flavor. :) I am going to try this recipe. and modify it of course...
DeleteSkyrere - Report back about the butter! YUM!
DeleteOlive oil works well. We call them "crack crackers".... They are irresistable!
ReplyDeleteOh good! I can say they are heathy with the olive oil! Thank you Jaime! You just gave me permission to eat more! ;) Happy Holidays!
DeleteI make these and put them in a paper bag for the first half our or so and just shak the bag...the bag absorbs the excess oil! Yummy!
ReplyDeleteGreat tip Jamie! That sounds much easier! Have a beautiful holiday!
DeleteSounds good! I used to make something similar with oyster crackers and just tossed them in a ziplock bag. Might try that with your recipe for bite size treats!
ReplyDeleteI love oyster crackers too! Then you don't need the cheese on top of the cracker to add even more calories for me to devour! ;)
DeleteThis also works great with pretzels!! I use 3 bags of butter braids and 12 oz of butter popcorn oil - then the rest of the same ingredients. Throw in a big bowl and stir a few times until all the oil is absorbed. I made them before Thanksgiving and still have some left and still are not stale or soggy. I am going to try with the crackers next time - great for dipping I am sure!! Thanks.
ReplyDeleteOh I never thought of crackers! I'm gonna try that out! Happy Holidays! Blessings to you and yours!
DeleteWe call them Firecrackers!
ReplyDeleteLove it!
Deletelove crackers whole wheat bet this would be good
ReplyDeleteYes!
DeleteI make this for Spaghetti and gumbo! So yummy in soups as well!
ReplyDeleteI also bake mine on 300 or 350 and stir every 5-8 minutes if I need them quickly! They arent as oily and super delightful served warm!
I want to try them served warm! YUM!
DeleteI've made this with the flat pretzels...super yummy! I also have to make my own Ranch dressing mix to avoid the MSG.
ReplyDeleteOh I bet the pretzels are delish! I am so going to try that!
DeleteI too have made these for years. My recipe is a bit different- using the same ranch dressing dry mix,with 1/4 tsp. Lemon pepper, 1/2 -1 tsp Dill weed, 1/4 tsp. garlic powder, 3/4 Cup Veg oil or olive oil and I use Oyster or chili crackers, instead of the larger crackers. But it all sounds de-lish!!! Thanks for sharing your tip- gonna have to try it
ReplyDeleteOh I love the idea of dill in the recipe! Lemon pepper sounds so good as well. Thank you for this note! I want to give this version a try!
DeleteI have made the oyster cracker version, I do this in a paper bag and shake them the cover the paper bag with plastic bag and let sit over night. The paper bag soaks up the extra oil. I then bag them in zip locks. Yummy
ReplyDeleteOyster crackers would be easier to get into my mouth faster! ;) I love it!
DeleteI have been making these for years with mini saltines. They seem to work better for me than the large crackers or oyster crackers. I put them in a zip lock bag and keep turning the bag until all dressing is absorbed. Then I bake them at 250 degrees for about 20 minutes, stirring several times to dry the oil. My grandchildren love them.
ReplyDeleteShirlene,
ReplyDeleteThe mini saltines I will have to try for sure! You area clever grand mama! These crackers are so addicitng are they not?
Has anyone tried this with Goldfish crackers?
ReplyDeleteCan you use any salad dressing mix? Some in my family are not crazy about Ranch dressing!
ReplyDeleteI say give it a try but you don't really taste the ranch that much because of the other seasonings you add.
ReplyDeleteTry Italian dressing mix! Let me know! ;)
Yes, you can use this recipe for Goldfish crackers. I used 1 lb of Goldfish crackers & a slightly different recipe which uses 1 cup oil instead of 1 1/2 cups. I found that 1 cup oil was too much. Next time I’ll use 1/2 to 3/4 cup oil. The Goldfish seemed to require less oil than the saltines. I then baked them at 250° for about 20 - 30 minutes, stirring every now and then. This made for a dry, not greasy cracker. Tastes yummy and easy to pop in your mouth.
ReplyDeleteThanks Rebecca!! I can't wait to try it with Goldfish crackers!!
ReplyDeleteI have used the Ritz bits with cheese and added dried dill. They go fast at a party.
ReplyDeleteI have ranch dressing mix in a jar. About how much would I need to use?
ReplyDeleteCan u use gluten free crackers for I am gluten free
ReplyDelete@Tom Canfield - I am not sure the ranch dressing would work the same way unless it is oil based and not dairy.
ReplyDelete@ Tom Canfield.
ReplyDelete3 tsp. or 1 Tbs. equal 1/2 ounce dry measure.
My Ranch package says 1 oz. so I'd say use 2 TBS. of your
jarred dry mix.
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