Alabama Fire Crackers


Alabama Fire Crackers

Alabama Fire Crackers
about 7 dozen
1 Hr

When it comes to easy snack recipes, it doesn't get much easier or tastier than our Alabama Fire Crackers! Made with saltine crackers, and a variety of spices with just enough kick, this southern snack recipe comes from The Ultimate Recipes Across America CookbookYou can make a big batch, and have them on hand whenever the craving strikes! 

What You'll Need

  • 1 (1-ounce) packet dry ranch dressing mix
  • 1 tablespoon crushed red pepper
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon black pepper
  • 3/4 cup vegetable oil
  • 2 sleeves (1/2 box) saltine crackers

What to Do

  1. In a 2-gallon resealable plastic bag, combine dressing mix, red pepper, garlic powder, onion powder, and black pepper; mix well. Add oil and mix well.
  2. Place crackers in bag, seal, and gently turn bag over several times until crackers are evenly coated, being careful not to break up crackers. Allow to sit about 1 hour before gently turning again.  Let bag sit overnight. Store crackers in bag or an airtight container until ready to serve.

Test Kitchen Tip

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These are incredibly awesome! You would think that the oil would make them soggy. The key is to at least let them rest overnight. Because you are using the correct amount of oil, the cracker absorbs the oil. Add in all that seasoning and they come out just great!

could you use oyster crackers

I think that is a good idea and it should work.

Hi there! Yes you can use oyster crackers! Enjoy!

Wouldn't the crackers become soggy from the oil?

Hi there! The Test Kitchen Director makes these all the times when she hosts parties and they never come out soggy, but they do taste fabulous!

So you don't leave them in the same bag with left over ingredients.

I love these! BUT I put mine in a 200 degree oven for about 20 minutes to help dry the crackers. They do not go mushy or oily.

Seems like they would be greasy and mushy.

My sentiments also. I thought the same thing.


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