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These Firecracker Crackers, also called Alabama fire crackers or crack crackers, depending on who you ask, are my favorite kind of no-bake party snack. The recipe is just saltines, oil, ranch seasoning, and red pepper flakes shaken together in a bag and left to rest overnight. My secret is using avocado oil instead of vegetable oil, so the ranch and red pepper flavors come through boldly.
We love this recipe! I used another previously but this one is better. I used avocado oil instead of olive oil before. After the tossing period, I put in dry bags. These are full of flavor without feeling too oily.
Andrea
Firecracker crackers, Alabama fire crackers or Crack crackers?
This recipe has more names than I have nicknames, and that’s saying something because I have a lot of nicknames. Most people online call them firecracker crackers or fire crackers. In the South, you’ll see them called Alabama fire crackers, sometimes with a little garlic powder and onion powder mixed into the oil. We have always called them crack crackers around here.
I first had these crackers at my friend Joan’s house, and she mistakenly called them Cajun Crackers. They are not. We named them Crack Crackers because you cannot stop eating them. Think I’m kidding? Ha! You will read this recipe and realize how bad these crackers are for you. Then you will make them. And then you will eat one. And then you will hide them. And you will slowly, over a couple of days, eat them all. By yourself. And then you will want more…they are that good.
This is one of the oddest recipes I’ve ever made. There’s no cooking involved, only mixing together and waiting. Once they’re ready, you can serve them with a dip like my Pimento Cheese, alongside a bowl of Classic Chili, or straight out of the container.
What sets this version apart is the oil and the rest period. Most recipes call for vegetable or canola oil, and both work fine. I switched to avocado oil years ago because it’s more neutral and lets the ranch and red pepper carry the flavor of the cracker. The other thing I don’t skip is the long rest in the oil. You can technically eat them after an hour, but they are noticeably better after several hours, once the oil has worked its way through every saltine.
I keep these in mind whenever I know we have company coming, since they take about 5 minutes of active time and 8 to 12 hours of sitting around. And then they take about 5 minutes to completely disappear, especially if my boys are visiting.
Testing results for firecracker crackers
- Avocado oil versus vegetable oil. Both work fine, but avocado oil is more neutral and lets the ranch flavor and the red pepper’s heat come through. Vegetable oil is fine in a pinch, and the crackers will not taste oily either way.
- Original ranch packet versus flavored packets. Alright, so they keep adding new flavors to those ranch packets (spicy ranch, bacon ranch, jalapeno cheddar). I tested a couple, and the original still wins. The recipe already has plenty of heat and savory from the red pepper flakes and cayenne.
- Overnight rest versus 1-hour rest. Both are edible. At 1 hour, the oil has soaked in enough to serve. At 12 hours, the flavor has worked all the way through every cracker, and you can tell the difference in a side-by-side. I strongly recommend you plan ahead with plenty of time for a good, long soak in the flavored oil.
I hope you make this recipe. I think you’ll love it!
Ingredient notes
The best thing about these Cajun crackers is how easy they are. You don’t need anything fancy, just pantry ingredients. They are inexpensive, and my teenagers always loved them. Here are a few things to know about the ingredients:
➡️➡️➡️ The full ingredient amounts and instructions are listed below on the printable recipe card. Scroll below the recipe card for frequently asked questions and tips for success.
Original Ranch dressing mix: There are several different flavors of these dressing packets now, but we prefer to stick with the original. There’s already a lot of flavor going on with these crackers, so you really don’t need to add anything else.
Red pepper flakes: These are totally optional. If I make this recipe for my young grandchildren, I will omit the red pepper flakes and the cayenne pepper. You can adjust this recipe depending on who you are serving.
Avocado oil: We like avocado oil, but you can use pretty much any neutral oil that you prefer.
How to make firecracker crackers
This recipe is so simple but so tasty. It does take a little time, though, so if you’re using the firecrackers for a party, you’ll need to plan ahead.
- Mix up the oil and seasonings in a large zipper storage bag. I like to use 2-gallon-sized bags for these crackers.
- Squish the seasonings and oil around until they’re well-mixed.
- Add the crackers and turn the back to coat well. Let the crackers sit in the oil for several hours, turning the bag every now and then to make sure they are all covered.
Variations
- Use Ritz, club, or oyster crackers. Ritz adds a little sweetness against the heat. Club crackers are buttery and a bit more substantial. Oyster crackers give you a poppable bite-sized version that works well in a snack mix.
- Bake them for extra crispness. Some readers prefer to spread the soaked crackers in a single layer on a baking sheet and bake at 250 degrees F for 15 to 20 minutes, stirring once halfway through. Supposedly, they come out less oily to the touch and keep for a few days longer. (I have not tested this method.)
- Skip the heat for the kids. Leave out the cayenne and the red pepper flakes entirely if you’re making these for younger kids. You still get all the ranch and salt flavor without the burn. This is what I do when the grandkids are coming over.
- Alabama-style with garlic and onion. Add a teaspoon each of garlic powder and onion powder to the oil mixture. This is the version most often called Alabama fire crackers, and it gives you a deeper savory layer alongside the heat.
- Add bacon bits. Another reader suggested adding a quarter cup of real bacon bits, stirred in toward the end, which adds a smoky note that pairs well with the ranch. Skip the cayenne if you do this, since the bacon adds enough saltiness on its own. I haven’t tested this either, but it sure sounds delicious!
Make ahead and storage
Make-ahead. These crackers are designed to be made ahead. Mix everything in the bag, give it a gentle turn every few hours, and after 8-12 hours, the oil and seasonings will be fully absorbed. If you’re taking them to a party or a tailgate, the night-before prep is the easy half of the menu, and you can serve straight out of the bag they were made in.
Storage. Once the crackers are no longer shiny or oily to the touch, transfer them to an airtight container or a large zip-top bag. They keep at room temperature for up to a week, though in my house, they never last that long. If you used the optional bake step above, they will hold a few days longer since they are crisper to start.
Freezing. I don’t recommend freezing these crackers. This is a no-cook recipe with a lot of oil, and freezing changes the texture. Since the active time is only about 5 minutes, it makes more sense to just mix up a fresh batch.
If you make this recipe, please leave a comment and ⭐️⭐️⭐️⭐️⭐️ below!
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Firecracker Crackers Recipe
Equipment
Ingredients
- 1 ½ cups avocado, olive, or canola oil
- 2 1-ounce packages original Ranch dressing mix
- ½ teaspoon ground cayenne pepper
- 1 tablespoon crushed red pepper flakes
- 140 saltine crackers (this is approximate for 4 sleeves or one 16-ounce box)
Instructions
- Add 2 1-ounce packages original Ranch dressing mix, 1/2 teaspoon ground cayenne pepper, 1 tablespoon crushed red pepper flakes and 1 1/2 cups avocado, olive, or canola oil to a 2-gallon zipper bag.
- Close the bag and use your hands to mix the seasoning well with the oil.
- Add 140 saltine crackers (this is approximate for 4 sleeves or one 16-ounce box), turning several times to coat the crackers.
- Turn the bag every 15 minutes for at least 1 hour or until the oil is absorbed by the crackers. For the best flavor, leave the crackers in the bag 8-12 hours.
Nutrition
They have a real kick, but the heat level is fully adjustable. As written, the recipe is medium-spicy due to the cayenne and red pepper flakes. Cut the cayenne in half or skip it entirely for a milder version, or add more red pepper flakes for a hotter version. The ranch seasoning carries the savory flavor either way.
You can, but the ranch is doing a lot of work on the seasoning blend. To skip it, mix a teaspoon each of dried dill, garlic powder, onion powder, and parsley with a half teaspoon of salt to approximate the flavor. Italian dressing mix also works as a substitute, and gives the crackers a different but still good flavor.
A couple of things can cause this. Most often, it’s too much oil for the number of crackers, so check the ratio (1.5 cups of oil per 16-ounce box of saltines). The other common reason is not turning the bag enough during the soak, which leaves oil pooled at the bottom. Flip and turn the bag every couple of hours so the oil works through evenly.
No. The recipe is shelf-stable since it’s just oil, dry seasoning, and crackers, with no dairy or fresh ingredients. Store them at room temperature in an airtight container.
A 2-gallon zip-top bag is what I use because it holds a whole box of saltines comfortably and is easy to flip during the soak.
You’ll know they’re ready when the crackers no longer look shiny, and the bottom of the bag has no pooled oil. At that point, the saltines have absorbed as much as they can. If they still look glossy, give the bag a few more turns and wait another hour or two.
They’re actually better if you bake at 225 for 20 minutes stirring at the 10 minute mark. 8 also use a pack of spicy ranch for a flavor burst…
We love this recipe! I used another previously but this one is better. I used avocado oil instead of olive oil before. After the tossing period, I put in dry bags. These are full of flavor without feeling too oily.
Thank you! So glad you love it!
I leave out the cayenne pepper and add 1/4 cup bacon bits…I also bake them at 250 for 20 minutes stirring the crackers half way though…makes them crisper and not so greesy to the touch…
These truly are addicting and yummy! Try whole wheat saltines and add your favorite cheese to go with them! Great picture, Rebecca!
🙂