Seasoned Snack Crackers

Alabama Fire Crackers
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Known as an Alabama fire cracker or just plain firecrackers, this casual snack consists of Saltine crackers soaked in oil or butter and basic spices for a savory, spicy kick. After soaking, the crackers are baked again until crispy again.

Serve with cheese, tomato or other soup, or eat as a snack. One person liked them with cream cheese and hot pepper jelly.

Several reviewers said they cut back on the amount of oil. One person cut it back to 1/2 cup. A question was asked on one website asking if they were oily and the answer was no, they still have that good, fresh crunch.

1 2/3 cups vegetable oil
2 (1 ounce) envelopes ranch dressing mix (or packet of Italian dressing)
2 - 3 tablespoons crushed red pepper flakes
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon black pepper
1 (16.5 ounce) package multigrain saltine crackers (or 1 pound of any other cracker: oyster crackers, mini saltines, cheese crackers, Triscuits, Ritz crackers

Place vegetable oil, ranch dressing mix, crushed red pepper flakes, garlic powder, onion powder, and black pepper in a 2-gallon resealable plastic bag.

Seal the bag and squeeze with your hands until oil and spices are well combined.

Place crackers into the bag, seal, and turn the bag over to coat crackers with spice mix.

Let sit for about 1 hour, then turn again. Repeat several times until crackers are well-coated with spice mix, then allow the bag to sit 8 hours to overnight.

Remove crackers and serve. OR The next day transfer the crackers to a lined baking sheet then bake in a 250°F (121°C) oven for about 15 minutes to toast. Several recipe prefer to bake them.

Here's another seasoning mix, more herb forward: Grab a generously sized container — something in the 14- to 16-cup range — with a tight-fitting lid. Into that, whisk together

2 cups vegetable oil
2 tablespoons fresh lemon juice
Two 0.7 ounce dry Italian dressing mix envelopes
1 tablespoon crushed red pepper flakes
1 tablespoon dried dill
1 x 1 pound saltine crackers

The mixture should look like a loose, herb-flecked vinaigrette. Add Saltine crackers, seal the container, and gently turn it over a few times to coat the crackers. Let the crackers marinate on the counter for 24 hours, returning a couple of times to flip the container so every surface gets evenly seasoned. By the next day the Saltines will have soaked up the oil mixture and turned into flavor-packed, no-bake (or you can bake) party crackers.

Butter Baked Crackers

Simple, buttery saltines never tasted so good. At the mere mention of buttered crackers, some of us fondly recall mowing through a sleeve of saltines and a hunk of butter as an after-school snack, items almost always on hand.

These are sometimes credited to country and social clubs across the South, but the truth is that we'll never know who first prepared them. (But it was probably a talented, resourceful home cook who knew exactly how to transform modest ingredients into simple dishes that please us all.)

Make sure you evenly pour the butter over the crackers so they're all buttery. This helps with an even bake.

3/4 cup unsalted butter or ghee
2 standard-size sleeves of saltine crackers (about 48 crackers)

Position a rack in the center of the oven and preheat to 400°F. Arrange the crackers in a single layer and close together on a rimmed baking sheet.

Melt the butter in the microwave or saucepan. Drizzle the warm butter over the crackers, making sure they are well coated.

Bake for 8 to 10 minutes or until the edges begin to brown. Serve warm.

Fried Saltines

Deep fry saltines in batches in hot oil until golden brown, about 2 to 3 minutes per batch, and drain on cooling racks. Season while still hot. Use fresh saltines: Stale crackers just won't hold up as well during the frying process.

Seasonings: Top the hot crackers with grated cheese, everything bagel seasoning, Tajin seasoning (red chile/lime/salt), garlic powder, onion powder, ranch seasoning, dried herbs, chili powder or hot pepper flakes, etc. for a savory boost. Season while hot to make sure the toppings stick.

Fried saltines can be served warm for the freshest, crispiest texture, or at room temperature. Store fried saltines in an airtight container at room temperature for up to one week to maintain their crispness.

Fried saltines can be a versatile accompaniment to a variety of dishes. Pair with dips like pimento cheese, spinach-artichoke, hummus, guacamole, or Buffalo chicken dip, or a creamy dip like ranch, onion, or queso. Serve with charcuterie or cheese boards, or alongside tuna salad for dipping. They also make a great side for soups and stews, including tomato soup, or clam chowder, or as an alternative to croutons in salads. And of course, they're delicious all on their own, especially when paired with a beer or glass of wine.

Cheese Lover's Snack Mix

Goldfish crackers, mini saltines, and cheese crackers team up with smoked paprika, garlic powder, and a dash of cayenne to create a savory-spicy mix that you’ll eat by the handful.

3 cups bite-size Cheddar cheese crackers (such as Cheez-Its)
2 cups fish-shaped Cheddar cheese crackers (such as Goldfish)
1 cup miniature saltine crackers
1/2 cup canola oil
1 Tbsp. ranch dressing mix (from 1 [1-oz.] envelope)
2 tsp. smoked paprika
1 tsp. garlic powder
1 tsp. cayenne pepper

Preheat oven to 250°F.

Stir together bite-size cheese crackers, fish-shaped crackers, saltine crackers, canola oil, ranch dressing mix, smoked paprika, garlic powder, and cayenne pepper in a large bowl. [I would mix the oil and seasonings together, mix with the crackers.] Spread mixture in an even layer on a rimmed baking sheet; bake in preheated oven until crisp, about 15 minutes. Let cool 10 minutes. Store in an airtight container up to 1 week.