Fire Crackers: An Easy Snack With a Kick! - Delishably - Food and Drink
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Fire Crackers: An Easy Snack With a Kick!

I love making delicious recipes and sharing them with others.

Are you looking for a snack with a little kick to it?

Are you looking for a snack with a little kick to it?

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!

Ingredients

  • 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
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.

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.

Step 1: Infuse the Oil

  1. 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.
  2. 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.
Stand the saltines on their edges in a container.

Stand the saltines on their edges in a container.

Pour the contents of the packet of ranch dressing into the oil and chili mixture and whisk.

Pour the contents of the packet of ranch dressing into the oil and chili mixture and whisk.

Step 2: Make the Crackers

  1. 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.
  2. Pour the contents of the packet of ranch dressing into the oil and chili mixture. Whisk together well.
  3. 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.
  4. 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.
Pour the oil and pepper mixture over the saltines.

Pour the oil and pepper mixture over the saltines.

Allow the crackers to sit, turning the container over every few hours.

Allow the crackers to sit, turning the container over every few hours.

Crackers are ready to knock your socks off!

Crackers are ready to knock your socks off!

This picture shows the oil and spices that remain after moving the crackers from the containers. This is normal. Your crackers will still have lots of flavor.

This picture shows the oil and spices that remain after moving the crackers from the containers. This is normal. Your crackers will still have lots of flavor.

© 2011 Cindy Murdoch

Please share your comments below!

Cindy Murdoch (author) from Texas on October 24, 2011:

Hey, Cloverleaf! let me know how they turn out and if you like them! Thanks for coming by!

Cloverleaf from Calgary, AB, Canada on October 24, 2011:

Oh yeah - a big snack attack, I'm up for making these!!!!!!

Cindy Murdoch (author) from Texas on October 24, 2011:

Arlene - my stomach would never have tolerated eating anything even close to that hot. So if I can eat these, I bet you can too.

Arlene V. Poma on October 24, 2011:

Gawd, my husband pops those jalapeno peppers, too. I CAN'T STAND WATCHING HIM. It's like watching someone pop M&M candies. But there was a time when I was young and could take it. In fact, I found them quite tasty and couldn't live without them. Not anymore . . . Jeez.

Cindy Murdoch (author) from Texas on October 23, 2011:

Actually Arlene, I can't tolerate hot things myself, but these aren't too bad. I'm actually allergic to some hot peppers and have had some pretty severe reactions, so I stay pretty clear of them. This has just enough fire to know that you've had some, but then my husband eats jalapenoes straight! Makes me hurt just to watch him. But these I can eat.

Thanks for being the entertaining person you are. I like smiling!

Arlene V. Poma on October 23, 2011:

Oh, no, no. I'm not eating those. Just the sight of those red peppers has me running in the opposite direction and as fast as my fat sausage legs can take me. Noooooo! Nooooooo! What's with those senior citizens of yours? Do they happen to have cast iron stomachs? Noooooooooooo! I've never heard of them "Fire Crackers". In my case, I'd rather eat the real thing!!!

Cindy Murdoch (author) from Texas on October 23, 2011:

RTalloni - I'm glad you shared that with me. It is so nice to know that they will be used in a ministry. I will also think about some other things that you might could use, and I will think about other things that could be added to the crackers to make different tastes. Now you have me thinking. Let me know how they work out.

RTalloni on October 23, 2011:

I'm thinking seasonal--this would be great for July, of course, but what about using chili powder in the fall--true chili crackers! You could experiment and do a whole series of hubs (so I could bookmark them). Yes, that's a hint. :)

We are involved in a ministry that feeds a large group of kids a meal each Friday night of every month, our part being to do the meal once a month (other people are involved in other aspects of the ministry every Friday night of each month) -- anyway, I'm always on the lookout for recipes like this to give them something different, something unique to their lifestyle that will expand their horizons and give them something unusual to talk about. :) It has to be something that's not so unique that they can't take to it, though. A little something different to go with the foods they are used to, and this is perfect. Thanks again!

I would have thought of W S's question when I was doing it, so I'll check back on the comments again. :)

Cindy Murdoch (author) from Texas on October 23, 2011:

WillStarr - come back and let me know how it turns out for you. I look forward to hearing!

WillStarr from Phoenix, Arizona on October 23, 2011:

I'll try it! Sounds great.

Cindy Murdoch (author) from Texas on October 23, 2011:

No, WillStar, they don't get soggy! The oil soaks into the crackers. I guess they are so dry to begin with, that it really doesn't impact them. I store them in a zip lock bag. And try to eat them in a week so that the oil doesn't go stale, but they have never gotten soggy.

Good question!

WillStarr from Phoenix, Arizona on October 23, 2011:

I've never heard of this! The crackers don't get soggy?

Cindy Murdoch (author) from Texas on October 23, 2011:

RTalloni - other possibilities ... hummmm ... wonder what you mean?

Try them, you'll like them.

Thanks for kickin' up the dust in this part of town!

RTalloni on October 23, 2011:

What a cute idea! This has other possibilities, too... :)

Thanks for sharing this--I've never heard of them.