A simple improvement to good old soda crackers turns them into these spicy ‘Fire Crackers’.
I tried a recipe for these from the internet and it called for no less than 3 Tablespoons of dried red chili flakes. The author mentioned they were really hot so next time she took it back to 1 Tablespoon. So I tried that version…..
The majority of my guests could not eat them they were so hot. If you have an outlier of a person who thrives on burning hot food go for it. But for the rest of us mortals this toned down version will be a lot more palatable.
You marinate Saltine crackers in vegetable oil and seasoning and then you roast them in your oven for 20 minutes. They come out really crispy and yummy.
They went really well with this light Veggie Cheese spread. (I made it like a Christmas ornament for the holidays but you can just serve as a spread.)
I think the idea of Tablespoons of red chili peppers is a bit of a red herring. The pepper flakes are part of the marinade so you have basically made chili oil in that 20 minutes. Given that – a little goes a long way.
I reduce the chili pepper flakes to 1 1/2 Tsps and there was still plenty of bite in the crackers but in a good way!
Enjoy. These will stay crisp for up to a couple of weeks in an air tight tin in a cool place… if they last that long!
These are great served with a cool dip like tzatziki but they would also be an interesting side to a soup, like tomato soup.
- 2 sleeves plain Soda biscuits
- 1/2 28 gram pkg dry Ranch Dressing (about 1 1/2 tsps)
- 2/3 cup canola oil
- 1 1/2 tsps red pepper flakes
- Mix all ingredients except crackers in a cup. Add crackers to a large bowl and drizzle oil mixture over crackers. Marinate 20 minutes gently stirring occasionally so the crackers are evenly covered with marinade.
- Preheat oven to 250 degrees. Line 2 baking sheets with parchment paper.
- Line crackers up in a single layer on the baking sheets. Bake 20 minutes. Cool and serve.
- Crackers will keep a couple of weeks in an airtight tin in a cool place.