Addictive, hard-to-put-down snack crackers.
Have-to-stop-eating-but can't snack crackers.
But, that's just me.
Seriously, you will just have to take my word for it until you make a batch.
Prep Time: 10-minutes
Bake Time: 250-degrees for 15-20 minutes
- one-pound (1-LB) or four sleeves (usually a box) of saltine crackers
- one packet (1-oz) ranch seasoning mix
- 1-1/4-cup Canola oil
- 2-tablespoons (my kid-friendly version) to 3-tablespoons (a little heat to it) crushed red pepper
- large bowl
- measuring cup/spoons
- baking sheet (or two if you separate the broken pieces from the whole ones like I do)
Mix & Bake
- Pre-heat the oven to 250-degrees F.
- Add the ranch dressing packet and your chosen amount of crushed red pepper to the oil and mix well.
- Place all four sleeves of saltine crackers in the large bowl and slowly pour the oil mixture over the crackers.
- Move and mix the crackers around and pour the remaining amount of oil mixture over the crackers until thouroughly coated.
- Place the crackers on a baking sheet. This is where I separate the more whole crackers from the broken ones. I took the batch to a party and wanted them to look good.
- After placing the crackers on the baking sheets, you will be left with crumbs and the oil mixture in the bowl. I pulled out the crumbs (and saved them of course!) and poured the oil mixture over the main batch of crackers.
- Bake the crackers for about 15-minutes. You can add more time if you have two sheets like I did, but 15-minutes should make them crispy and not oily.
Fair warning: These crackers gave my husband heartburn, but he said it was worth it.
Feel free to use less crushed red pepper if you don't like mildly hot food. My kids can and have eaten the crackers with the two-tablespoons of red pepper mixture, but that's us.
People will be asking for the recipe. I made a recipe card if you would like to share this amazingly easy yummyness.
Please let me know if you enjoyed it.