Recipe by DebAC
"These are deliciously crunchy soda crackers with a special spicy seasoning. The longer these sit, the better they get!"
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
1 (16 ounce) package
unsalted saltine crackers
crushed red pepper flakes
1 (1 ounce) package
dry ranch salad dressing mix
I've had a version of this recipe for several years now - the only difference is that mine calls for 2 Tablespoons (instead of 2 teaspoons) of crushed red pepper and an extra 1/3 cup of canola oil. I guess you can use any amount of pepper, depending on how spicy you want them! I don't use a jar - I just dump the crackers in a large mixing bowl and pour the dressing over the top, and stir gently every 15 minutes with a large nylon mixing spoon for about an hour until all the oil is absorbed. Store in Ziplock bags. We call them 'Hot Crackers' ('Firecrackers' at 4th of July) - they are awesome, and people always ask for the recipe! You definitely can't eat just one! They also make great gifts in a pretty bag tied with raffia and dried red peppers, and the recipe attached.
I did not care for they. they are way too greasy.
I make this for my husband when he goes to deer camp; all the guys just love it!! So easy, yet so good! I recommend this for any getogethers when you have hungry, snacky guys - you'll be a hit everytime! (I use 2 10oz bags of oyster crackers, instead of a box of saltines)
Wow, these certainly turned out to be a pleasant surprise! I had never heard of anything like this before and couldn't imagine how they would turn out. I definitely had my doubts, but because I was so intrigued by this recipe I just had to give it a try. Although the recipe states that the crackers would be crispy, I really thought that they would be quite soggy due to the oil. Man, was I ever wrong! Didn't have any dry ranch dressing mix on hand, so I used an Italian blend. And it's true, the longer they sit the better they get. So yummy Yvette and no, I couldn't eat just one!!!!!!! Thanks so much!!!!
We prefer the Chex cereal to the oyster crackers. If you do use the Chex cereal you need to cut the oil back to about 1/4 cup or it just lays in the bottom of the container and is a greasy mess. This is a tasty and easy recipe and I make about 3 versions of it a week! My kids like it better than any other chips I might buy! Yeah - it is that good! I get more fiber in them too by using the whole grain Chex cereals BONUS there! Loose the fat and calories, up your fiber and try the Chex whole grains with 1/4 cup of EVOO or canola. Add half of that to your cereal and blend well. Add more if you need to but a little at a time. Once coated- add your dry ingredients. Love this stuff!!!
We love this recipe. I changed it up for fun. I still kept the 1 cup oil. I added 1/2 cup grated parmesian cheese, and 1/8 cup of garlic powder and some herbs (substitutional)
I also opted for the oyster crackers after reading reviews. I used olive oil instead and used the leftover crushed red pepper packets from the pizza deliveries along with some parmasean cheese. Even our 1 year old was addicted, all my husbands student/employees kept going to the bag I sent with him to work and they ate it all! We will prepare a huge jug bi-weekly for sure.
I have had these crackers twice at Christmas parties where the hostess did not want the recipe known. The ingredients had been revealed to me but not the amounts. They are unusual and delicious and I am overjoyed to have found the recipe here.
* Percent Daily Values are based on a 2,000 calorie diet.
Crackers a la Yvette
Serving Size: 1/16 of a recipe
Servings Per Recipe: 16
Amount Per Serving
Calories from Fat: 157
See how to make delicious homemade cheesy crackers.
See how to make beefy baked rice balls with tomato sauce.
See how to make crispy “french fries” from semolina noodles.