Alabama Fire Crackers
These Alabama Fire Crackers are easy to mix up and full of flavor. A little bit spicy, a lot savory, with the perfect hint of ranch they’re a beloved Southern tradition that can be served as an easy snack or an appetizer.
Any of you with teenage boys, really boys of any age, will understand it when I say that my kids are always hungry. Always.
If you didn’t know better, their appetites would give you the impression that they hadn’t seen a good meal in who knows how long.
To their great dismay, in between regular meals they have to settle for a snack, but snacks are seriously expensive and prices seem to climb higher every week.
In an effort to keep my food costs down, and also to keep my four hungry monsters at bay, I try to find affordable alternatives I can make myself.
Luckily these Alabama Fire Crackers take minimal effort to make and use easily affordable everday ingredients.
It’s since become a regularly recurring snack selection and a crowd pleaser that’s a game day and party must have.
Ingredients Needed
Making these Alabama Fire Crackers is super easy and only uses a handful of affordable everyday ingredients.
You’ll need:
- Crackers – 1 16 oz (1 lb) box of original saltine crackers
- Oil – Canola oil recommended, but can substitute vegetable oil if needed. Do Not try substituting another oil in this recipe because the absorption isn’t the same, which will result in a greasy inedible mess.
- Ranch Dressing Mix – 2, 1 oz, packets of dry ranch dressing mix. If you buy it in bulk that’s the equivalent of 4 tablespoons.
- Red Pepper Flakes – Crushed red pepper flakes give these crackers a spicy flavor infusion, which is where the ‘fire’ in the name comes from.
- Seasonings – A blend of garlic powder, onion powder, and black pepper round out the seasoning blend for these crackers.
Once you’ve gathered all your ingredients
How To Make
Making these crackers is super easy, which is another reason we love them.
Start by adding the oil to a large ziplocking bag, making sure the bag is opened wide and remains sturdily open.
I like to fold the top over a couple inches and press the bottom out wide and flat to ensure this.
Add the remaining seasonings to the bag then close it, squeezing some of the excess air out as you do. Make sure it is sealed tightly.
Using your hands gently squeeze the contents of the bag together until evenly combined.
Set the bag upright, carefully open it, and add the crackers. Reseal the bag tightly, ensuring the seal is complete.
Lay the bag out flat and let it rest for 1 hour. Flip and rest again for another hour.
Repeat this step at least another 2-4 times, then let the bag rest overnight.
Remove the crackers from the bag, transfer them to a serving bowl, and serve.
Storing
Alabama fire crackers can be store in the same bag they were made in, or another air tight container, for up to 1 week at room temperature.
I DO NOT recommend refrigerating or freezing them as the cooling/thawing affects the texture and causes them to crumble and turn soggy.
Do I Have To Use Saltine Crackers?
I know the recipe quite obviously calls for saltine crackers, but sometimes we all have to make due with what we have on hand.
So if you don’t have saltine style crackers, all’s not lost- you can still get your snack fix!
Try these other options instead:
- ritz crackers
- club crackers
- oyster crackers
- cheez it crackers – YES, you read that right!
Saltine’s are ideal because they’re low in sodium, and ranch dressing mix is very salty.
So keep that in mind when deciding on a cracker alternative.
Are Fire Crackers Spicy?
As hinted at in the title, these crackers are somewhat spicy.
You can easily nix the spice by ignoring the red pepper flakes which will leave you with an equally delicious, more mild snack cracker.
Tips & Tricks
- Do Not Skip The Oil. The recipe will not turn out without the oil because it absorbs into the saltines and gives them a delicious texture of crisp, yet still smooth & crumbly. Without it, the crackers won’t taste like much and the seasonings will just fall right off. Don’t knock it ’til you’ve tried it!
- You can sub vegetable oil, if that’s a sticking point, but don’t sub olive oil. Olive oil won’t absorb nearly as well. While these crackers can be a bit ‘greasy’, with olive oil they will just be gross.
- Increase or decrease the amount of red pepper flakes to adjust the heat to your liking. This is especially important to keep in mind if making this snack with kids in mind.
Other Easy Snack Cracker Recipes
These Alabama fire crackers are easy to make and always a crowd pleaser wherever they’re served.
These tasty bites are budget friendly, and perfect for your next get together. Make a batch today and discover the deliciousness.
Looking for other easy snack cracker recipes to enjoy?
Try these:
- Roast Beef & Horseradish Cream Crackers
- Smoked Saltine Crackers
- Dill Pickle Saltine Crackers
- Italian Seasoned Saltine Crackers
- Taco Seasoned Oyster Crackers
If you’ve tried these ALABAMA FIRE CRACKERS, or any other recipe on the site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK, and INSTAGRAM to see more amazing recipes and whatever else we’ve got going on!
Alabama Fire Crackers
Ingredients
- 1 16 oz box saltine crackers
- 1 2/3 cup canola oil
- 2 1 oz pkts dry ranch dressing mix
- 2 tbsp crushed red pepper flakes
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp black pepper
Instructions
- Add oil, ranch, red pepper, garlic, onion, and black pepper. Seal bag.1 2/3 cup canola oil, 2 1 oz pkts dry ranch dressing mix, 2 tbsp crushed red pepper flakes, 1 tsp garlic powder, 1 tsp onion powder, 1/2 tsp black pepper
- Using your hands mix ingredients around together until evenly combined.
- Add crackers to the bag. Seal again.1 16 oz box saltine crackers
- Turn the bag over several times to coat crackers with the spice mix.
- Lay the bag flat and let it sit for about an hour
- Turn the bag over, repeating several times until the crackers are thoroughly coated with the spice mix.
- Allow the bag to sit overnight.
- Remove the crackers from the bag and serve.
Notes
- Do Not Skip The Oil. The recipe will not turn out without the oil because it absorbs into the saltines and gives them a delicious texture of crisp, yet still smooth & crumbly. Without it, the crackers won't taste like much and the seasonings will just fall right off. Don't knock it 'til you've tried it!
- You can sub vegetable oil, if that's a sticking point, but don't sub olive oil. Olive oil won't absorb nearly as well. While these crackers can be a bit 'greasy', with olive oil they will just be gross.
- Increase or decrease the amount of red pepper flakes to adjust the heat to your liking. This is especially important to keep in mind if making this snack with kids in mind.
Nutrition
So good!
Going to make these this weekend! I know Brent will love them for sure!
I love this idea.My kids seem to be always eating too!They look delicious. Pinned.Thankyou for sharing with #FridayFrolics
Hi, I would like to know… How do I keep them? In a can or a plastic container? Thank you
I just stick mine back in the same bag they were seasoned in usually, but that’s me being too lazy to dirty a dish. Otherwise, sealed in tupperware. They should keep up to 3 days.
Could you use oyster crackers for this?
Yes, you can! I’ve done it before and they’re just as yummy. The kids enjoy the fun mini size too :)
Is that correct, actually 1 and 2/3 cups oil? That seems like a ton of oil for that amount of crackers. They must be soaked in oil, is that a healthy snack?
The amount of oil listed in the recipe is correct. No, I wouldn’t label this as a ‘healthy’ snack, but it is a yummy one- great for indulging on special occasions & game days!
I actually do use olive oil in a lesser amount, and add parmesan cheese. They’re wonderful!
I just finished making these (for the fourth time)! This has definitely become my favorite snack! So addicting, so good. I cut the red pepper flakes back a bit but otherwise follow the recipe precisely. Awesome.
Thanks for the review, Tina- so glad you love them. We do too, and I especially love that they’re easy to make at the last minute :)
Looks great! Do the crackers don’t get soggy? It seems by absorbing the oil they would. Could you use olive oil?
Thanks! They do not get soggy, but it does make them more pliable so they don’t just break all apart when you bite into one. You can totally sub olive oil if that’s what you’d prefer :)
Thanks for the speedy reply.
I try! With kids, I can’t always guarantee it, but I try to keep my reader’s happy and love offering a helping hand.
These are my go-to snacks when I want something savory! I have been making them for YEARS. A few pro-tips that will have you snacking on them in about 2 hours, instead of the next day: you CAN use just one cup of oil, and have it work just fine. Use a 2 1/2 gallon ziplock bag for mixing. Once you mix your oil and spices, let the flavors infuse the oil for about half an hour, stirring up the bits from the bottom a few times while you wait. Pour the oil over the crackers in the bag, and when you close it, leave plenty of air in there to shake them around in. Every 15 minutes or so, flip the bag and give it a good shake, then let it rest another 15 minutes. In two hours, from start to finish, you can happily enjoy your treat!!
These are delicious!
I was wondering if anybody has added to this, like a summer sausage or the like? Any ideas of something to eat on the cracker?
I make these for my family at gatherings and they all love them.
I have never made these but I have some ordered from a girl raising money for a mission trip. Looking at this recipe I’m thinking I may make some (small trial batch) with Ritz crackers.
They’re so easy! Also, ritz crackers and even oyster cracks both work well as substitutes :)
Have you ever made these using peanut oil?
I haven’t. I only use peanut oil for frying chicken. I wouldn’t suggest it though, since it does taste strongly of well peanut. Not sure that would be a good mix with the other flavors here. Olive oil, vegetable, and canola oil all work well though.
I made these from a recipe that did call for 2 cups of olive oil. they came out absolutely perfect however the last step was to put them in a preheated 250 degree oven for 15 minutes. Spread out on a cookie sheet, which I did and kind of tossed a little halfway through. they were absolutely magnificent! I served them with pimento cheese :-) however next time I am going to try cutting back on the oil to see if it comes out as good, especially when I read five crackers has 180 calories yikes!
Took to 4th of July picnic. They were a hit! Made exactly as directed. I would like to try with a tad less oil although they did not taste oily. They were great. Will be making again and again.
I make this recipe using the mini saltines. They are a hit everywhere I take them!
My family loves these. We’ve been eating them for years. We also make ours à little differant and make à dip for them every once in à while. 16oz. Sour cream
1 package dry ranch
Bacon bits
1 1/2 cups shredded cheedar cheese . I just sprinkle bacon bits til looks like plenty.
I’d love to hear your variation on the cracker recipe, Kelli. Ha! We make the same dip (cheddar bacon ranch dip), but using real crisp crumbled bacon bits. The recipes on the site too :) Love how great minds think a like in the kitchen!
What size ziplock bag are you using?
A gallon sized one :)
I use Goldfish crackers.
What other spices could you use? I want to have them with a white chicken chili.
Thanks
I haven’t tried it with any other spices, but I would probably omit the ranch and use extra garlic and onion powder. You could also try subbing some tomato powder for a Dorito-like taste.
So many ways to spice up these crackers and using different types of crackers. No one mentioned Ritz Crackers for that buttery taste. Even using a bit of chili powder, or a bit of dried finely chopped Cilantro !! What amazes me is the amount of Olive Oil, or another oil, people use. i.e. a 1/2 cup to 2 cups. Also, the use on 1 gallon ziplock bags to 2 1/2 gallon bags!! That’s quite a difference in both using 4 sleeves of crackers. I do think for a crispy texture, I’d stick with putting the crackers on a big cookie sheet and bake a just under 200* for 15 or so minutes. Whatever way you choose, ENJOY. I’ll be experimenting with my first batch soon.
USMC66′-
77563
I took these to work for a Christmas party. I used smoky garlic power and roasted onion powder and served them with a Creamcheese/bacon/cheddar cheese ball. It was a huge hit!
Pairing them with a cheese ball is a great idea. So glad they were a hit at the party!
Very similar to something I make with oyster crackers I warm the oil coat the oyster crackers in the pan then into my spice bag for a toss or two then out to dry a bit, back in for the night if not needed rt away.
I make these in a GLASS gallon jug, lay on counter and roll several times when I walk past. They keep really crisp.
Have made these several times to share at work and family gatherings, always a hit, so simple, so good, thankyou. Ed, Ontario Canada