Alabama Fire Crackers
These Alabama Fire Crackers are bold, zesty, ranch-seasoned saltine crackers soaked in a spicy oil mixture. Perfect for parties, game day, gifting, and easy make-ahead snacking.
Ingredients
- 1 box (16 ounces) saltine crackers about 4 sleeves; use regular, not low-sodium, for best flavor
- 1 1/3 cups neutral oil such as canola or vegetable oil
- 1 packet (1 ounce) ranch dressing mix dry seasoning mix (e.g., Hidden Valley)
- 2-3 tablespoons crushed red pepper flakes use 2 tablespoons for medium heat, 3+ tablespoons for extra spicy
- 1 tablespoon garlic powder not garlic salt
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon black pepper freshly ground if possible
- 1/2 teaspoon cayenne pepper optional, for extra kick
- 1-2 teaspoons granulated sugar optional, for a slight sweet-heat balance
- Everything bagel seasoning optional, to sprinkle on at the end
Instructions
- Place the saltine crackers in a large, wide, airtight container or divide them evenly between two gallon-size zip-top bags. Try to keep most of the crackers in a single layer to help them coat more evenly.
- In a medium bowl or large measuring cup, whisk together the neutral oil, ranch dressing mix, crushed red pepper flakes, garlic powder, onion powder, smoked paprika, black pepper, and, if using, cayenne pepper and sugar. Whisk well until the seasonings are fully combined and no large clumps of ranch mix remain.
- Slowly pour the seasoned oil mixture over the crackers. If using bags, seal them tightly and gently turn several times to distribute the oil. If using a lidded container, secure the lid and gently turn the container over several times. Be gentle to avoid breaking the crackers into crumbs while still coating them thoroughly.
- Leave the crackers at room temperature for at least 3–4 hours, turning the bags or container every 30–60 minutes so the oil and spices distribute evenly. For best flavor and texture, allow them to sit overnight. The crackers will gradually absorb the oil and seasonings and become fully flavored.
- If you prefer a slightly drier, toastier cracker, preheat your oven to 250°F (120°C). Line rimmed baking sheets with parchment paper and spread the seasoned crackers in a single layer. Bake for 12–15 minutes, gently stirring halfway through, just until the seasoning is set and the crackers are crisp but not deeply browned. Remove from the oven and let cool completely.
- Once the crackers have fully absorbed the oil (and cooled if baked), break up any large clusters. If desired, sprinkle lightly with everything bagel seasoning. Serve in a large bowl as a snack, add to a party spread, or portion into jars or bags for gifting.
- Store completely cooled crackers in an airtight container or zip-top bag at room temperature for up to 1 week. To re-crisp if they soften, spread on a baking sheet and warm at 250°F (120°C) for 5–7 minutes, then cool before storing again.
Notes
Between the ranch seasoning and salted crackers, you generally do not need extra salt. Heat level will vary depending on your brand of crushed red pepper; start with less if unsure and increase in future batches. Letting the crackers rest several hours or overnight greatly improves flavor and helps them lose any greasy feel. Use a large container or multiple bags so the crackers coat evenly. For gifting, pack cooled crackers in small mason jars or treat bags and seal well.
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