Reviewed: Sep. 12, 2009

Used 1/2 cup oil with 24 oz. of oyster crackers and it was enough to get the spices and cheese to stick. (2 teas. hot pepper flakes, 2 teas. garlic powder, 1/4 cup italian herbs, 1/2 cup parmesan cheese). A keeper!

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DEBIVEE

Cooking Level: Expert

Home Town: Buffalo, New York, USA

Living In: Waterloo, Illinois, USA

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Reviewed: Aug. 18, 2009

Tried with oyster crackers and again with mini saltines...OMG...NOM NOM NOM! Will make again and again and again!

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Goobsta

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Reviewed: Apr. 11, 2009

I made this for the first time to a neighborhood gathering and everyone loved it, even the kids~! I have no leftover and am planning to make some more:)

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starrynite25

Cooking Level: Intermediate

Living In: Herndon, Virginia, USA

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Reviewed: Mar. 21, 2009

These are Excellent! Everybody LOVES them! So easy too. My 11-year old daugher and I made these today, except we used 1 1/2 cups canola oil and 2 Tablespoons of red chili flakes, would even add more flakes next time, and next time I'll also split into 2 gallon size ziploc bags, so that the hotness gets everywhere, because the internal crackers don't get as much of the seasonings.

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Cyndaj

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Reviewed: Feb. 26, 2009

Holy Moly! This is some good stuff. I added some Cajun spice to it along with the red pepper flakes and it is good heavens good. Thanks for the recipe. Taking it a party tomorrow night and I'm sure it will knock their socks off Thanks again.

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Jeanneb2000

Cooking Level: Expert

Home Town: San Francisco, California, USA

Living In: Sacramento, California, USA

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Reviewed: Feb. 16, 2009

Excellent recipe. Easy and good. You can also try varying the spices for different tastes...such as a curry mix, or even sugar and brown sugar for a sweeter flavor...combinations are endless.

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MONICA397

Cooking Level: Expert

Home Town: Marrero, Louisiana, USA

Living In: Bixby, Oklahoma, USA

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Reviewed: Feb. 15, 2009

I had these at a work function several years ago and just stumbled upon the recipe. They were as good as I remembered. I just figured out that as one rater had mentioned doing, I added two tablespoons of crushed red pepper instead of teaspoons. As I like things spicy, this was not a problem. So easy and so good; thanks for the recipe!

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stseukn

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Reviewed: Feb. 9, 2009

I can't stop eating these! I subbed oyster crackers for saltines (that way they're bite-sized) and used about 2/3 c oil to cut down on fat. Mixed everything together in a gallon ziploc...YUM!

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yayforsprinkles

Cooking Level: Intermediate

Home Town: Solon, Iowa, USA

Living In: Camp Lejeune, North Carolina, USA

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Reviewed: Feb. 5, 2009

My friend and I make something very similar. We use a package of Ranch dip and 2 tbsp of dry dill weed. Put crackers in 2 big brown paper sacks (this allow the oil to soak into the crackers enough to flavor them but you are not left with a glass jar/crackers full of oil at the end). Shake well to coat and leave for 24 hours. Delicious!

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KarasMom06

Cooking Level: Intermediate

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Reviewed: Feb. 4, 2009

Finger-licking good! Pair this with any yummy dip and it can get addicting at parties. It's also got a bit of kick, which I like. Yummy!

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Stephanie

Cooking Level: Expert

Home Town: Lapeer, Michigan, USA

Living In: Austin, Texas, USA

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Reviewed: Feb. 4, 2009

These are great for parties, gifts or for traveling. I have been making these for years. You can also use the Fiesta Hidden Valley mix for a spicy cracker. My family prefers the fiesta flavoring with extra pepper flakes.

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Kelli Tennison

Cooking Level: Expert

Home Town: Tyler, Texas, USA

Living In: Chandler, Texas, USA

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Reviewed: Feb. 4, 2009

I've been making these for years and call them "Hot Crackers". They are very adicting but beware...GARLIC BREATH!!

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TOPP

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Reviewed: Dec. 16, 2008

DELICIOUS! I'm making them for all my friends and family for the holidays b/c I don't want to share mine!

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Shelbi

Cooking Level: Intermediate

Home Town: Cedar Hill, Texas, USA

Living In: Fort Worth, Texas, USA

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Reviewed: Dec. 9, 2008

Love love these crackers I'm 6 months pregnant and I can't stop eating them, and believe it or not I've become such a picky eater so its nice to have something to munch that I like and my stomach too! Thanks so much!

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Naomi Moon

Cooking Level: Intermediate

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Reviewed: Oct. 19, 2008

You can't eat just one!! I knew some one that made these but wouldn't share the recipe, I was so excited to find this recipe. I make them all the time! Excellent

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Deb

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Reviewed: Sep. 25, 2008

I've been making these for a long time for holidays or company. Now I keep some on hand all the time - excellent, and I think less expensive that most specialty crackers. I never have a large jar, but large bowl works just fine.

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