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Are you sick of popcorn for movie night? Are peanuts banned for poker night? Want a good crunch for something besides a carrot? Need a spicy hot taste without eating jalapeno potato chips?

Let me introduce you to the greatest crackers you will ever eat. The best part is that there is a good chance you already have all the ingredients, or can get them quickly without breaking the bank.

Step 1: Ingredients - All 5 of Them

This is the second best part. There are only 5 ingredients.

1. 1lb unsalted saltine crackers. 1lbs is a box of 4 sleeves.

Take my word for it and get unsalted. The flavors of this whole "dish" are much better when you don't feel like you just licked a salt brick.

2. 1 cup canola oil

3. 1 packet powdered ranch dressing mix. 1 oz is a packet in case you have a vat of ranch dressing mix.

4. 2 tblsp crushed red pepper flakes

Yes, 2 tablespoons, not a typo. This is not a dish for the weak. Add more if you dare.

5. 1/2 tsp garlic powder

Step 2: Tupperware

Ok here is the hardest step (at least for me...), you have to find a suitable plastic container. Start searching all the food storage containers, Tupperware, Rubbermaid and zip lock tubs you have in your kitchen. You are looking for a short container that can hold as many crackers as possible, in a sealed location. A good lid/seal is important since it will get flipped over. Ideally this container will hold all 4 sleeves, but I have used 2 containers, so don't worry if you have to split it up.

The plan here is to line up the crackers on edge so they are loosely siting like they would in the sleeve and when the container has the lid on and is flipped over, all the crackers stay in place.

After selecting the correct vessel, take the crackers out of the sleeves and line them up in the container(s). See the picture for more help. Don't stack up, only 1 level.

Step 3: Mix It Up

Take out a bowl, measuring cup, large mug or whatever you have and pour all the ingredience (except the crackers) into the liquid holding device and stir.

1 cup canola oil

1 packet (1 oz) powdered ranch dressing mix.

2 tblsp crushed red pepper flakes

1/2 tsp garlic powder

Step 4: Pour

Keep stirring. When you stop the ingredients settle in the bottom and it won't pour as nicely. So as you stir, pour the mixture over the crackers. Make sure to get the crackers in the corners and on the edges.

If you were not able to get all the crackers into one container, than with a little math you can tell how much of the mixture to pour in each container.

4 sleeves = all the mixture

3 sleeves = 3/4 the cup

2 sleeves = half the mixture

1 sleeve = 1/4 the cup.

After you have run out of mixture, put the lid on the container(s) tight. Than flip the container(s) over. Every 5 minutes or so, flip the container over again. Again, and again for around 20 minutes. When your patience has run out, and you don't see liquid running down the sides of the container when you flip it over, you're done.

Step 5: It Burns So Good!

Supposedly, you can put leftovers in a zip lock bag, seal air tight, and they last about a week or so. I have never experienced this phenomena. At best, I made some in the evening and there were left overs the next morning, but not when I got off work that afternoon. They're surprisingly addictive...

A word to the wise and a disclaimer from a friend: "As temping as this is, do not, I repeat DO NOT, eat all 4 sleeves yourself in one sitting". No matter how good the movie is, all you will remember is the stomach pain in the morning.

<p>Dang. I thought you were might gonna bake them for a bit just for the heck of it. I guess no need :D I might though - so I can melt the cheese. Oh, none listed? I guess that's ingredient #6 on my list ;) Nice!</p>
<p>@Steen: </p><p><a href="https://www.instructables.com/member/JohnC430" rel="nofollow">JohnC430</a> </p><p>Don't blame your mother. you can still catch up in the local community college. I loved Chemistry and got almost 100% in every exam. it is a really fun subject. you will enjoy it.</p>
<p>These are delicious, and I thought you might like to know how they are a few days later. I was the only one eating them, and I wasn't going to make it through a POUND of crackers in a day or two! So I put the sealed plastic container in which I'd mixed them in the fridge. After a couple of days, the crackers are, surprisingly, still crispy, but a lot of the flavor seems to have dissipated. I'm not sure how/why that happens, but they were less tangy and a bit less hot after a couple of days. Still delicious, still great with soup, but my recommendation is definitely eat them ASAP.</p>
Great to know. I am sure someday I will have leftovers for more than a few hours. :-) Interesting that there is such a flavor change. I may have to squirrel a few away next time just to test. Glad they stay crisp.
<p>A very fun cooking project without cooking.</p><p>I can't agree more with your tip of not eating the whole 4 sleeves in one sitting=drinking 1 cup of oil in one sitting, not to mention other ingredients. </p>
Glad you love the instructable. I had fun writing it. never thought about this before, but would be a great introduction to the kitchen for kids. your right. great cooking, without Rick of getting burned &quot;cooking&quot;<br>
<p>What's the end product like? Do the crackers not go soggy?</p>
<p>They can't go soggy, because there is no moisture -- no H2o-- in the liquid. You only used oil. <br>Chemistry! :) </p>
<p>I never studied Chemistry - scared off it by my mother who said It Was Hard. Ergo, I have a hole in my head where the Chemistry stuff would be.</p>
<p>Oh man, that's a shame. She's right for some of it, but so much chemistry is stuff you do every day... <br>If you cook-- you are doing chemistry. <br>(and if you want to read some good explanations, see if you can find a copy of &quot;The Joy Of Cooking&quot; 5th edition-- the chapter called &quot;The foods we heat&quot; was my introduction to chemistry in a lot of ways) </p>
<p>Steen, no the crackers do not get soggy, they are still very much cracker-y. Not really sure why but i think it has to do with something that is in the Ranch dressing mix. I think it soaks up anything that would make them soggy. So they still come out crunchy and cracker-y. Just like a normal flavored cracker, only you did it yourself.</p>
<p>Great! Sounds yummy. Now I just have to de-construct the ranch dressing mix, since I live in Portugal and I don't believe there is any here. (I always liked ranch dressing though so it should be fun.)</p><p>Thanks for your quick response!</p>
<p>Looks like there are lots of great options for dressing mixes that you can find online, like the one that Nate5B just posted. He was quick with a reply so this might be a favorite, and a good place to start. </p><p>FYI I don't see one on instructables yet. Maybe document your attempts to make the perfect ranch dressing mix and make an instructable. Let me know if you do, I am game to give it a try with this recipe and others.</p>
I found a powdered ranch dressing recipe that might help you:<br>http://allrecipes.com/recipe/85266/dry-ranch-mix/
<p>I will definately have to try those. I make something simialr with pretzel nuggets, but they go into the oven at 250F for a while. I guess now I have to do an instructable for the pretzels.</p>
Please do an instructable for your pretzels!
<p>I am planning to, I need to make them again and get some pictures.</p>
<p> I really wonder how they would taste, hard to imagine the same ingredients on a pretzel. Please do make an instructable for the pretzel's!! I would be interested in giving it a try.</p>
<p>works great with oyster type crackers for soup also. Not sure about the ratio of oil to crackers if using this recipe. I have also used the Orville Redingbacher butter flavored oil and is very good.</p>
Flavored butters sound interesting. . . Food for thought. Literally
<p>I wonder if this will work on Rice crackers?</p>
That is a great question. I love rice crackers, but have never tried it. Let me know if this works!
Just learned a very important lesson. When I said flip every 5 minutes, I meant it.<br><br> Made a quick batch for a pot luck tomorrow, but got a call right after I made the mixture and had to run out. Thought it would be just fine to pour on the mix, flip once and run.<br><br>NOT A GOOD PLAN. This doesn't cover the cracker with tasty and mostly just left all the flavor on the bottom. Sad face.
<p>l have been making these for years and occasionally ran into this problem. A simple fix is to put a few inches of really hot water in your sink. Place the container in it long enough to liquify the oil, then turn them over. </p>
<p>Didn't think of that. Great advise! Thank you. I will remember this for the future.</p>
not a great picture, but here is my fail. . .
<p>I personally would not use canola oil. It really is nasty stuff! They use gasoline to deoderize it! Use olive oil!</p>
local store didn't have the unsalted crackers, aside from them being a &quot;little&quot; salty, the whole family loved them. next time will add 1/4 cup of parmesan cheese.
<p>Glad you liked them. They look great in the picture! </p><p>PiperJon also mentioned adding cheese. I have made a few dips for these (roasted red pepper, hummus . . .which are great) and my husband likes it with cheddar slices. I guess adding cheese into the recipe is the next revolution, and sounds amazing. Let me know if you try it, I would love to hear hte ourcome.</p>
hahaha veery punny
<p>Hey I try :-) Glad you had a good laugh. Cooking/Creating is always fun.</p>
Ooo this looks great! I bet I make it just like this, but add some parmigiano to the mix...
<p>Let me know how this turns out. Sounds amazing! This might have to be a new add for the next time I make this.</p>
I've been making these for years, but never added the extra garlic powder. Great idea! <br>Great snack for parties and pot-lucks!
what's your receipe? I love all the iterations of this receipe!
<p>Nom nom nom! Tasty!</p>
these are amazing. glad you like them.

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