Ingredients
Scale
For the Crackers:
- 1 box (10-12 oz) oyster crackers or 2 sleeves saltine crackers
- ¾ cup canola or vegetable oil
- 1 packet (1 oz) dry ranch seasoning mix
- 1-2 tablespoons red pepper flakes (adjust to taste)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried dill weed (optional but recommended)
- ½ teaspoon black pepper (optional)
Instructions
- Preheat your oven: Set your oven to 250°F (120°C). This low temperature ensures the crackers get crispy without burning and allows the flavors to meld together perfectly. Line a large rimmed baking sheet with parchment paper or aluminum foil for easy cleanup.
- Prepare the seasoning mixture: In a small bowl or measuring cup, combine the oil, ranch seasoning mix, red pepper flakes, garlic powder, onion powder, dill weed, and black pepper. Whisk everything together thoroughly until the seasonings are well-distributed in the oil. The mixture will look slightly cloudy—that’s perfect!
- Coat the crackers: Place all the oyster crackers in a very large mixing bowl. Pour the seasoned oil mixture over the crackers. Using a large spoon or your hands, gently toss and stir the crackers until every single cracker is evenly coated with the oil mixture. Take your time with this step—you want every cracker to be seasoned. Toss gently to avoid breaking the crackers.
- Spread on baking sheet: Spread the coated crackers in an even layer on your prepared baking sheet. Try to arrange them in a single layer if possible, though a slight overlap is okay. If you’re making a large batch, use two baking sheets.
- Bake low and slow: Place the baking sheet in the preheated oven and bake for 15-20 minutes, stirring gently every 5 minutes to ensure even coating and prevent sticking. The crackers should look slightly toasted but not browned. They’ll crisp up even more as they cool.
- Cool completely: Remove the baking sheet from the oven and let the crackers cool completely on the pan. As they cool, they’ll become crunchier and the flavors will intensify. This takes about 15-20 minutes. Resist the urge to taste them while hot—they’re even better when cooled!
- Store or serve: Once completely cooled, transfer the firecracker crackers to airtight containers or resealable bags. They’re ready to serve immediately or can be stored for later snacking.
Notes
- No-bake version: If you prefer not to bake them, simply toss the crackers in the seasoned oil and let them sit in an airtight container for 24 hours, shaking occasionally. The oil will absorb into the crackers, creating a flavorful (though slightly less crispy) snack.
- Heat level: Start with 1 tablespoon of red pepper flakes for mild heat, use 1½ tablespoons for medium, or go up to 2 tablespoons for truly spicy crackers.
- Don’t skip the stirring: Stirring every 5 minutes during baking prevents the oil from pooling and ensures every cracker gets crispy.
- Cracker choices: Oyster crackers are traditional, but any small crackers work—try Cheez-Its, goldfish crackers, or even small pretzels.
- Make them extra flavorful: Add ½ teaspoon of smoked paprika or a pinch of cayenne for additional depth.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: ½ cup
- Calories: 145
- Sugar: 1g
- Sodium: 285mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 0mg