My firecracker recipe makes the perfect snack! Spicy little crackers that you’ll want to munch on all day! Just be careful – they’re addicting and everyone will be asking for the recipe!
Ever tried firecrackers before? No, not the things you blow up on the Fourth of July, but the snack recipe that keeps everyone coming back for more?
You just need four ingredients to make these addicting little snacks and I’m telling you – everyone will be asking for the recipe!
We like to serve these up at all year long, but especially on Independence Day, because firecrackers and the Fourth go together like peas and carrots.
These are crispy, crunchy, salty, and spicy – everything I love in a snack! You can easily adjust the spice level to suit your tastes, too.
Table of Contents
Firecracker Recipe Ingredients:
Saltine Crackers – We use full size Saltines here, but oyster crackers or mini crackers also work.
Ranch Seasoning – They sell packets of both ranch seasoning and ranch dip mix. The seasoning has less sodium and will make these less salty than the dip. Either work, but we prefer the seasoning.
Red Pepper Flakes – Feel free to add more or less to suit your tastes. As written, these have a little kick, but they’re not as hot as some of those Flamin’ Hot snacks out there.
Canola Oil – Or any vegetable oil you prefer. We don’t recommend flavored oils here.
What Readers are Saying!
“Thanks to you I have a new favorite snack! Made them, ate them, making them again – at this very moment. They are so good! Thank you lots!”
-Roxanne
How To:
Coat: This really is a super simple recipe. To start all you’ll need to do is dump the crackers and all of the other ingredients into a large zip lock bag. Seal it up and shake it well to get all of the seasoning coated on the crackers.
All that flavor will soon get baked into the crackers!
Bake: While your oven pre-heats prepare the crackers for baking by placing on a cooling rack over a jelly roll pan. This will allow air to flow all around the crackers.
These won’t take long to bake! Give the crackers a stir at about the halfway point to help everything cook evenly.
Cool & Store: When they’ve finished baking, allow them to cool before serving. These can be stored easily in an airtight container, and like most crackers they should last awhile. We keep ours in a ziptop bag in the pantry.
Substitutions:
Not into packaged ranch seasoning? Use a mixture of garlic powder, onion powder, smoked paprika, dried dill, and dried parsley. Salt to taste.
Want to add a pop of cheese? Start with Cheez-It crackers instead of Saltines.
More Favorite Snacks:
Firecrackers
Ingredients
- 2 sleeves Saltine Crackers about 80 crackers total
- 1 packet Ranch seasoning mix dry
- 2 tablespoons red pepper flakes more or less, to taste
- 1 cup canola oil
Instructions
- Preheat the oven to 250 degrees and place a cooling rack on top of a jelly roll pan.
- Add all of the ingredients to a gallon sized bag and seal. Shake and squish the bag to coat the crackers as evenly as possible.
- Pour the crackers onto the cooling rack/jelly roll pan combination and place in the oven for 10 minutes.
- Stir the crackers and continue baking for another 15 minutes.
- Remove from the oven and allow to cool before serving.
- Store in an air-tight container.
Tips & Notes:
Nutrition Information:
This recipe was originally published in April 2012. It was updated with new photos and video in May 2021.
April W says
I was really excited about this recipe! Love your blog & the “easy breezy” section. I didn’t have red pepper but I had a “garlic pepper” blend I used. I’m not sure if my oil was old or what, but the flavor was kinda “off”. I do look ditto trying the “monkey bread” & “bacon pinwheels “ though.
Karly says
The flavor was likely off due to the different seasoning.
Hope you enjoy the monkey bread and pinwheels though! 🙂
Michael Amero says
My husband couldn’t get enough of these! So easy and extremely tasty!
Michael Amero says
Forgot to leave 5 stars!
Sally says
My family really loves these. They like them as a snack but love them with any tomato based soup too, especially chili and veggie soup. I was wondering if anyone had tried making spiced pecans using this recipe? I would try it but not sure of how to adjust the ingredients.
Karly says
Hi Sally! So glad you all like these! I haven’t tried these with pecans, but I think it would work. I would probably just toss in a nuts with the recipe as is and then add in extra onion powder and garlic powder (or a bit more ranch seasoning, if you don’t mind opening a second packet) to taste. I don’t think you’ll need more oil.