Spicy Crackers are so easy to make, and they are a big a hit for a salty/savory snack at a party – or anytime for that matter.

Backstory:  I bought two packages of spices to make Spicy Crackers at a craft fair.  I wanted to make more crackers for the Christmas Eve Open House, so I went looking to buy more spice packets.  Struck out – could not find any!  Then I went searching on Google for a recipe.  There were lots and lots of recipes for Spicy Crackers.  Also, when I made the Spicy Crackers with the packaged spices, the recipe called for 1- 1 1/2 cups of oil.  (First, I used 1 cup of oil.)  I thought the crackers did not absorb enough of the oil.  Bottom line – to me the crackers were too oily.  I tried making the crackers a second time and used less oil, but…  The crackers were good, but I thought I could still use less oil.

While searching for a recipe that used less oil, I noticed that many of the recipes baked the seasoned crackers in the oven.  Okay.  That sounded good to me.

This is my version of the Spicy Crackers.  It is similar to many other recipes you can find online.

Ingredients:  Mini Saltine Crackers, Olive Oil, Hidden Valley Ranch Dip Mix, Crushed Red Pepper, Creamy Peppercorn Dressing Base.  I have to hunt for the miniature saltine crackers, but I do love them.  Regular size crackers or oyster crackers will also work.  You want to use a light tasting good quality olive oil.  You could also use Canola Oil.  I had the Creamy Peppercorn Dressing Mix from Penzey’s Spices (It had been a free gift.) and thought it would give flavor without a lot of heat.

This is too easy.  Measure 1/3 to 1/2 cup of oil into the measuring cup.  This is much less oil than called for in the directions for the spice mix I purchased, but I like it so much better.  Add Ranch mix and 1 tablespoon of each of the spices.  Mix together.  You could use any spices you like – experiment and have fun.  Many people like more heat and will add 2-3 tablespoons of the crushed red pepper.  (That is too hot for me.)

Pour the oil mixture over the crackers, and mix well.  Let the crackers sit for 5 to 10 minutes – stir occasionally.

Spread crackers on a cookie sheet.  Bake in a preheated 250 degree oven for 15 to 20 minutes.  Stir a couple of times while baking.  Watch the crackers.  You do not want them to burn.  I prefer baking the crackers because the oil was better absorbed, and the crackers were crunchy.   Cool baked crackers.  Store the crackers in a plastic bag.  Crackers can be kept in the freezer or refrigerator – if they last that long.

These are so tasty.  It is hard to stop eating them.  Enjoy!

Blessings to you and yours,

Click on the title of this post to go to the printable recipe at lanabird.com.  The Print button is under the Share button.