Alabama Fire Crackers- this savory, spicy snack is a long time southern party favorite. Made with Saltine crackers, ranch seasoning, and lots of crushed red pepper flakes, it’s hard to not want to eat cracker after cracker.
So Easy To Make
This recipe only takes about 10 minutes to make. You’ll combine 2 packets of Ranch dressing mix, some garlic powder, onion powder, black pepper, and crushed red pepper flakes with oil in a large ziptop bag. Add a box of Saltine crackers and then close the bag and gently turn it until all the crackers are coated.
Let Sit 24 Hours
Once the crackers are completely coated, let them sit for 24 hours, or at least overnight.
Bake The Crackers
Spread the crackers out in a single layer on baking sheets. Note: You may have to do 2 batches. Bake at 250 degrees for 15 minutes.
How To Serve Alabama Fire Crackers
Not only do these crackers make a great snack or party food, they go great with a bowl of soup or chili.
Level Of Spiciness
With 2 to 3 tablespoons of crushed red pepper flakes, these crackers are seriously spicy! If you want them less spicy, just add 1 tablespoon of crushed red pepper flakes. They will still be delicious with lots of ranch flavor.
Try using Ritz crackers , club crackers, oyster crackers or Cheez-Its instead of Saltines
This recipe can easily be cut in half.
More Awesome Snack Recipes
- 1 2/3 cups vegetable or canola oil
- 2 (1-ounce) packets Ranch dressing mix
- 2 to 3 tablespoons crushed red pepper flakes
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon freshly ground black pepper
- 1 (16-ounce) box Saltine crackers
- Add oil, ranch dressing mix, crushed red pepper flakes, garlic powder, onion powder, and black pepper to a gallon zip-top bag. Close and shake until combined.
- Add saltine crackers to the bag. Close and gently turn the bag until all crackers are coated.
- Let bag sit at room temperature overnight.
- Preheat oven to 250 degrees. Arrange crackers in single layers on baking sheets. (Do multiple batches if neccesary.)Bake for 15 minutes.