Spicy Hot Crackers

May 29, 2013

13  comments

Saltine crackers. The other white bread.
My Mom knows I love salty, spicy things. She likes chocolatey sweetness, so it took great kindness and understanding for her to make these crackers for me.
“Spicy Hot” is what she calls them. “Delicious” is what I say.
I think I owe that woman a chocolate cake.

I know Jeff Foxworthy fans would think using saltine crackers as an appetizer is a pretty redneck move, but who says I’m taking these anywhere in public? I’m keeping them all for myself.
If you’ve never made Spicy Hot Crackers, here’s the simple but savory recipe.
Spicy Hot Crackers

Make a “sauce” using 1 1/4 cup oil (Mom uses canola), with one package of the dry Fiesta Ranch dressing mix and 2 tablespoons of crushed red pepper flakes. 
Place saltine crackers in a deep bowl, one sleeve at a time, and coat by tossing gently with the oil mixture. 
Line two baking sheets with foil and spread crackers out in a single layer. Bake at 250° oven for 20 – 25 minutes until crisp, turning over half way through the baking time. 
Simple. Basic. Very, very salty.
And they don’t appear to be quite so common when you put them on a pretty plate!

Leave a Reply

  1. I wrote this one down. Oh, the sleeves of saltine crackers I ate in 4 pregnancies to settle my queasy stomach. I still love them. Can’t wait to try these!

  2. Get your mixing bowl and chocolate out, you definitely need to bake a cake for your Mom. I think I’ve had something like these before but didn’t have a recipe. I’m definitely going to try yours. By the way, they don’t look like salteens anymore. Just saying.
    Best,
    Susan

  3. I’m not a spicy, hot type of eater but my husband sure is. I bet he would love this recipe.

    Thanks so much for joining in this week.

    xo
    Claudia

  4. I am just finishing off a box of the new {new to me} round Nabisco saltine crackers with sea salt lightly sprinkled on top. They look festive but taste the same. I might have to try them fancied up with your recipe.

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