Saltine Snackers
- Ready In:
- 25mins
- Ingredients:
- 6
- Yields:
-
1 box
ingredients
- 1 (1 lb) box saltine crackers (I used multi-grain for this recipe)
- 1 cup oil (vegetable, canola or pecan)
- 1 (1 ounce) package dry ranch dressing mix
- 1⁄4 cup red pepper flakes
- 2 tablespoons garlic powder
- 3 tablespoons grated parmesan cheese (I used Kraft)
directions
- In a 2.5 gallon Ziploc bag, place all 4 sleeves of the Saltines.
- Blend the oil and remaining ingredients in a small bowl.
- Pour this mixture over the Saltines and shake well until the crackers are coated.
- Remove the crackers from the bag and place them in single layers on a cookie sheet (this will take several batches).
- Bake for 5 minutes at 200 degrees.
- Remove from oven and take the crackers from the tray and place them on paper towels to cool.
- Cool completely, then place in an airtight container for storage.
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Reviews
-
These were really good, but I baked them for about 40 minutes stirring every 10-15 minutes. We made them into "crackwiches" with summer sausage and sliced cheese. I made them for a teacher potluck using 3 bags of oyster crackers and baking for 40 minutes. I may try these with low sodium Triscuts next time. Thank you, I had many teachers asking for the recipe.
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My MIL has been making these for a few years now and they are always a hit! I love them. Her's are a little different (maybe the basic original recipe) She just blends the oil, pepper flakes, and ranch dressing mix...then she pours this over the crackers in a large bowl, tosses to coat all, and just rolls the bag around to keep the crackers coated and shakes them back into as much a single layer as she can. There's no baking at all involved. She does let them sit for a few hours. I like to heat the oil and pepper flakes and let it sit for a couple of days to have some extra "punch" but it's not needed. I love the idea of the cheese and garlic powder, I would LOVE them that way! I love your recipes also, been reading them and saving a few to my cookbook to try later on! Have a great day.
RECIPE SUBMITTED BY
Sherrybeth
Princeton, Louisiana