I love making delicious recipes and sharing them with others.
The first time someone asked me if I wanted to eat a "fire cracker," I wasn't sure how to answer. After all, I was calling bingo at a senior apartment complex—and you never know what some of the residents will ask—so I wasn't sure what my response should be. But then I saw the crackers and I realized it was safe.
After tasting them, I knew that I had to have the recipe. I have taken these to several potluck functions and they've always gone over very well. So, if you are looking for something different to take to an upcoming event, give fire crackers a try!
- 1 cup olive oil (I use olive oil because it is one of the healthier oils)
- 1 tablespoon crushed red chili peppers
- 1 (1-ounce) packet Hidden Valley Ranch salad dressing
- 1 box Saltine crackers
Step 1: Infuse the Oil
- The night before you want to make them, or 24 hours before (depending on how hot you want them to be), pour 1 tablespoon of crushed red chili peppers in olive oil.
- Cover and allow to sit. The chili peppers will infuse into the oil, giving the oil a kick! The longer the peppers are allowed to infuse, the hotter your final treat will be.
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Step 2: Make the Crackers
- Stand the saltines on their edges in a container. (The container I use holds almost a whole box of saltines.) The container needs to be tall enough to allow the crackers to stand on edge, and it needs a lid that can be placed on the container that will not crush the crackers, but at the same time, not too tall so that when you turn the container over, the saltines fall out of place.
- Pour the contents of the packet of ranch dressing into the oil and chili mixture. Whisk together well.
- Pour the oil and pepper mixture over the saltines. Put the lid on the container. Allow the crackers to sit, turning the container over every few hours.
- After 24 hours, store the crackers in a sealed container or zip-lock bag. The crackers are best when eaten within a week's time.
© 2011 Cindy Murdoch