New this month
Crackers a la Yvette

Crackers a la Yvette


"These are deliciously crunchy soda crackers with a special spicy seasoning. The longer these sit, the better they get!"
Added to shopping list. Go to shopping list.


5 m servings 253 cals
Serving size has been adjusted!
Original recipe yields 16 servings


  • Calories:
  • 253 kcal
  • 13%
  • Fat:
  • 17.4 g
  • 27%
  • Carbs:
  • 21.4g
  • 7%
  • Protein:
  • 2.7 g
  • 5%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 340 mg
  • 14%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.


Sort stores by

These nearby stores have ingredients on sale!
Find the closest stores
(uses your location)

May we suggest



{{model.addEditText}} Print
  • Prep

  • Ready In

  1. Unwrap the crackers, and place them all into a 1 gallon size glass jar with a tight fitting lid. In a small bowl, stir together the canola oil, red pepper flakes, and ranch dressing mix. Pour over the crackers in the jar.
  2. Close the lid tightly, and roll the jar every 5 minutes for about 1 hour to coat with the spice mixture. The longer these sit, the better they get!

Similar: RecipesVideosCategoriesArticles

Similar: {{title}} recipes videos categories articles


Read all reviews 88
  1. 104 Ratings

Most helpful positive review

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 o...

Most helpful critical review

I did not care for they. they are way too greasy.

Most helpful
Most positive
Least positive

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 o...

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 e...

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 ...

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...

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....

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 ...

I used a large bag of oyster crackers instead of saltines and my own homemade dry ranch seasoning mix. I've always baked these only because I like that oil to really get into the crackers. 250* ...

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!

Other stories that may interest you