These Alabama fire crackers are easy to make and absolutely delicious, making them a personal favorite for parties and snacks. You, your family, and friends are going to love them.
This is a smaller-batch recipe, so you don’t have dozens and dozens of crackers teasing you at every turn. Plus, they are so effortless to make that you can make them up fresh anytime.
Ingredient Notes and Substitutions
See the complete list of ingredients on the recipe card below.
- Saltine crackers: Saltines or oyster crackers are by far the best choice. Their light texture absorbs the oil and spices well. You can use Club or Ritz crackers, but they break more easily.
- Oil: You can use canola, vegetable, or avocado oil. Olive oil does not absorb into the crackers as well.
- Dried ranch dressing: Found in the dressing aisle at most grocery stores. You can substitute dried ranch seasoning.
- Red pepper flakes: They add zesty flavor, giving them that awesome name.
How To Make Fire Cracker Crackers
This is a summary version; for the complete list of ingredients and instructions, please refer to the recipe card below.
- Combine the oil, dry ranch dressing, garlic powder, onion powder, black pepper, and red pepper flakes in a large plastic bag.
- Add the saltines and toss gently to coat. Marinate for 2-8 hours, turning every couple of hours.
- Lay the marinated fire crackers in a single layer on parchment-covered baking sheets.
- Bake in a low temperature oven (250 degrees) for about 15 minutes.
Preparation Tips
- Marinate the crackers for several hours. For the greatest flavor absorption, marinate for 8 hours.
- You don’t have to bake them. They are perfectly fine and tasty, but I find them crispier and more flavorful when baked.
- Feel free to experiment with spices. See below for recipe ideas and variations.
Flavor Variations
- Italian: Use dried Italian dressing in place of the dried ranch dressing and dried Italian herbs such as oregano, basil, marjoram, and parsley.
- Taco: Use taco seasoning instead of the dried ranch seasoning, and add spices such as cumin, paprika, chili powder, and cayenne pepper.
- Asian: Add a couple of tablespoons of soy sauce to the oil in place of the dried ranch dressing, and use dried ginger, garlic powder, and wasabi seasoning.
More Snack Foods
Alabama Fire Crackers Recipe
These Alabama fire crackers are easy to make and absolutely delicious, making them a personal favorite for parties and snacks.
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Servings: 14 servings
Calories: 177kcal
Ingredients
- 8 ounces saltine crackers 2 sleeves
- ¾ cup canola oil
- 1 (1-ounce) packet dried ranch dressing
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon freshly ground black pepper
- 1-1½ tablespoons red pepper flakes
Instructions
- Combine the canola oil, dry ranch dressing, garlic powder, onion powder, black pepper, and red pepper flakes in a large plastic bag.
- Add the saltines and toss gently to coat. Marinate for 2-8 hours, gently turning every couple of hours.
- Preheat the oven to 250 degrees. Lay the marinated fire crackers in a single layer on parchment-covered baking sheets.
- Bake for 15 minutes. Let the crackers cool on the baking sheet. Store in an airtight container at room temperature for up to 7 days.
Notes
Store the crackers in an airtight container at room temperature for up to a week.
Nutrition
Calories: 177kcal | Carbohydrates: 13g | Protein: 2g | Fat: 14g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Sodium: 172mg | Potassium: 44mg | Fiber: 1g | Sugar: 0.3g | Vitamin A: 255IU | Vitamin C: 0.02mg | Calcium: 7mg | Iron: 1mg
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Clarice
This is a great snack, and they are really easy to prepare. I was just a bit surprised that it takes quite a while to marinate, but I agree that the longer it sits, the more flavor it absorbs.
Karen
These fire crackers are the best. They are always a huge party favorite and a must make.
Janey
These Alabama fire crackers are the best. Great party food!
Linda
What a great recipe. I love cracker biscuits anyway, but adding the extra flavors to spice them up was brilliant. The only problem was that I couldn’t stop eating them!