Firecrackers

I know I’ve thrown a lot of recipes on you all in the last few posts, but ’tis the season for good snacks. Jonathan’s Aunt Anne showed up for Thanksgiving bearing some delicious snacks this year. Our favorites were the Firecrackers, a delicious twist on a plain jane saltine.

Firecrackers from TheHillHangout.com

Here is what you’re gonna need:

3 sleeves of saltine crackers
1 cup canola oil
1 envelope dry Ranch mix
2 teaspoons onion powder
2 teaspoons garlic powder
1 tablespoon red pepper flakes (or 2 if you dare)

You can make these as mild or as spicy as you want to, but if you’re gonna call it a Firecracker, you should probably put a little BOOM in it. The first step is to mix together the oil, Ranch, garlic powder, onion powder, and red pepper flakes. I shake mine in a mason jar, but you can whisk it together in a bowl if you like.

A 2 gallon Ziplock bag works best for this project. The bigger size is necessary to give you room to shake, shake, shake.

Find two darling girls, preferably still in their jammies, to pour the saltines into your ziplock.

Give the dressing a final shake and pour it over the crackers. Shake it, shake it, and shake it some more. Put it down and walk away. Come back and shake a little more. Take a nap. Shake again. Watch an episode of Duck Dynasty on the DVR and shake a little more.

That’s it, y’all! No baking, boiling, grilling or roasting. Just serve them on a cute dish and you’re DONE! Store the leftovers in a (clean – not the one you shook ’em in) zip-lock bag.

Firecrackers

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Firecrackers
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Ingredients
  1. 3 sleeves of saltine crackers
  2. 1 cup canola oil
  3. 1 envelope dry Ranch mix
  4. 2 teaspoons onion powder
  5. 2 teaspoons garlic powder
  6. 1 tablespoon red pepper flakes (or 2 if you dare)
Instructions
  1. You can make these as mild or as spicy as you want to, but if you’re gonna call it a Firecracker, you should probably put a little BOOM in it. The first step is to mix together the oil, Ranch, garlic powder, onion powder, and red pepper flakes. I shake mine in a mason jar, but you can whisk it together in a bowl if you like. Give the dressing a final shake and pour it over the crackers. Shake it, shake it, and shake it some more. Put it down and walk away. Come back and shake a little more. Take a nap. Shake again. That’s it, y’all! No baking, boiling, grilling or roasting. Just serve them on a cute dish and you’re DONE! Store the leftovers in a (clean – not the one you shook ’em in) zip-lock bag.
The Hill Hangout http://thehillhangout.com/

Comments

  1. I love these, but prefer to use oyster crackers when using them as a snack. Try it! They’re great!

  2. what keeps these from getting soggy and tearing apart? They look amazing, but if you don’t bake them, and can leave them in the liquid this long, how do they stay together?

    • Ashley Mills Hill says:

      Hi, Jennifer! The oil soaks into the crackers, and it does not get soggy. If anything, it makes them crispier. They soak up the oil, so they are not sitting in any kind of liquid. Hope that makes sense. Thanks for stopping by.

  3. These crackers are awesome!!! I took them to work and everyone wants the recipe!!

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