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Super easy and delicious! I made up two batched this morning. I did find that I liked drizzling the seasonings over the crackers and tossing them in a large bowl instead of using the ziplock because it seemed that the bag was as coated as the crackers were and I wanted all the seasoning to be on the crackers themselves. I also baked mine in the oven 250 for 20 minutes just because I like the toasty crunch that baking them gives. Wonderful recipe! Thanks Lilysmom.
Very good! My Grandmother made them for a Christmas snack, but she doubled the amount of red pepper flakes to create an EXTRA spicy cracker, which all of us really enjoyed. I prefer them with the extra kick! I made a gift basket for my dad and put these in there with a summer sausage, block of sharp cheddar cheese, homemade canned pickles, and spicy mustard. He loved it! He even called last night asking how to make the crackers!
I use a 1/4 c. of oil per sleeve of crackers. I also change 1 TBSP of pepper flakes to 1 TBSP of cayenne pepper. I use a hand blender or small food processer to mix oil and dry ingredients together before pouring over crackers. I have a large retangular tupperware container and I stack crackers in single layer on the edges...as they are in the sleeves. Let sit for 20-30 min, then rotate upside down for another 20-30.
I cut the oil down to 1 cup and just eyeballed the red pepper flakes but I am sure it was more than the recipe calls for. These crackers are DELICIOUS! my husband can't stay out of them! they are not at all oily in fact you can't even tell how they are made if you didn't know, they are just a super tasty, crisp cracker. I am going to serve with cream cheese and a mild pepper jelly. I would take these to parties for sure and I will make them again for New Year's Eve. Thank you for such a clever, easy and really delicious recipe!
Spicy Hot Crackers are wonderful, but here is an easier way to do them that I came up with.
Instead of the plain Hidden Valley Dressing, use spicy ranch by Hidden Valley, plus either 1-2 tsps. of cayanne pepper or hot flakes, whatever the heat index is. On the oil, I use 1 and 1/3 cups, plus 2 tablespoons of cannola oil. I do not use a bowl, but rather a 2 quart zip lock bag, this way I can make sure each cracker is coated. The are the most addictive snack we have
had and I make them at least once aweek. Have given the recipe to all my friends and now they make them constantly. Check on line at Hidden Valley where you can get the Spicy Ranch, not everyone carrys it yet, Target has been the best and at $1.49 compared to $2.19 other places, you can buy twice the amount. Hope you all enjoy my version.
Fantastic and so tasty, I am having these with a wine tasting I'm having tonight.
Needed something for a party on short noticed and didn't have crackers or time to go shopping. I used ActII Butter Lovers Popcorn instead . . . I will be using popcorn from now on . . . It was a HUGH hit!
love them!!! so glad to have found the recipe!!!!
My family loves these crackers! I substitute Fiesta Ranch Dressing mix with the oil, crushed red pepper flakes and whole grain saltines. The Fiesta mix gives the crackers a bit more zip, and a beautiful red color. You can omit the red pepper flakes with this mix, or leave them in if you like the heat.