Best Fire Crackers Recipes

FIRE CRACKERS

Steps:

• Line crackers on ends (like dominoes) in an air-tight container.
• In a small bowl, mix oil, dressing mix, peppers, and garlic powder.
• Stir until all ingredients are well mixed.
• Continue to stir to prevent the pepper from settling on the bottom of the bowl.
• Spoon mixture evenly over crackers, like drizzling icing on a cake.
• Close lid tightly and flip the container over every 5 minutes for about 20 minutes. Lightly shake back and forth to make sure all the crackers are coated.
• Store in a ziplock bag. Will keep for about a week -- if they last that long!

ALABAMA FIRE CRACKERS

Steps:

• Place the vegetable oil, garlic powder, onion powder, black pepper, ranch dressing mix, and crushed red pepper flakes in a 2-gallon plastic zipper bag. Seal the bag and smoosh with your hands to thoroughly combine the oil and spices. Place the crackers into the bag, seal, and turn the bag over to cover the crackers with the spice mix. Let the bag sit for about 1 hour, then turn again. Repeat several more times until the crackers are well-coated with spice mix, and allow the bag to sit overnight. Remove crackers and serve.

CAJUN FIRE CRACKERS RECIPE - (3.8/5)

Steps:

• In the Tupperware Season-Serve® Container add all of the ingredients except for the crackers. Close up the container and mix ingredients well by shaking the container. Add all 4 sleeves of Saltine Crackers and close the container. Turn the container over several times to coat crackers with the chile and oil mixture. Let the container rest for a couple of hours, turning the bag every 15 minutes or so. Even better the next day!

SPICY RANCH FIRE CRACKERS

Steps:

• Place crackers in a deep, air-tight food saver container with a lid.
• Combine oil, ranch dressing mix, and red pepper flakes and whisk together thoroughly.
• Pour oil mixture over crackers, cover with lid, and toss gently to thoroughly coat; turn container periodically until ready to serve.
• Best if made one day ahead of serving. Will keep in airtight container for approximately one week. Do not refrigerate.

ROOSTER'S FAMOUS FIRE CRACKERS

Steps:

• Arrange a rack in the center and preheat oven to 475ºF. Spray a 10x15-inch jelly-roll pan (not shiny) with nonstick cooking spray, and arrange crackers (about 40) in rows so that crackers are touching each other. One sleeve fits almost perfectly in this size pan.
• Sprinkle seasoning over crackers, then sprinkle with as many pepper flakes as you dare. About 5 flakes to a cracker is good. Finally, top evenly with grated cheese.
• Bake for 1 minute only. Turn the oven off. Leave in the oven overnight.The hot oven melts and browns the cheese, producing an even coating of crisp brown cheese. The fat from the cheese soaks inot the crackers and puffs them slightly. Leaving them in the oven dries them out well so that they are super crunchy. Break apart and eat or store. They keep well for several weeks sealed in an airtight tin.
• Note: From The Oregonian: The basic method, which we cribbed from an old recipe called Rooster's Famous Fire Crackers, calls for placing a layer of saltines on a baking sheet, sprinkling it with shredded cheese and spices, and baking briefly in a super-hot oven. The cheese melts, then crisps up as it cools. The spices -- any blend of you can dream up -- give it zing, and the results are addictive. After falling in love with Fire Crackers, we couldn't stop there. We tried different cheeses -- some mellow, some sharp -- and different spices, from barbecue rubs to lemon-dill. After lots of testing, we found a handful of great combinations, such as Smoky Cheddar and Barbecue, and Lemony Parmesan and Red Pepper. Don't wait for a party to try them.
• Note: Here are a few tips to remember as you make these snacks at home:.
• • Use any type of saltine cracker you like.
• • Finely shred the cheese using the small holes on the grater, so it melts into a uniform layer.
• • Don't be afraid to improvise; any kind of cheese/herb combo is fair game, though we especially like spice blends combining some heat and a bit of sweetness.
• Fire Cracker variations:.
• Make these versions using the accompanying basic recipe for Rooster's Famous Fire Crackers, or use them to inspire your own creations.
• Smoky cheddar crackers:.
• 6 ounces of smoked cheddar (shredded on the finest holes of a grater).
• 1 tablespoon barbecue seasoning blend (such as KC Masterpiece BBQ Seasoning).
• Spicy jack crackers:.
• 6 ounces pepper jack (shredded on the finest holes of a grater).
• 1 tablespoon Spicy Montreal Steak Seasoning (McCormick).
• Gouda and seed crackers:.
• 6 ounces gouda (shredded on the finest holes of a grater).
• 1/2 teaspoon dehydrated garlic flakes.
• 1/2 teaspoon dehydrated onion flakes.
• 1 teaspoon white sesame seeds.
• 1/2 teaspoon black sesame seeds.
• 1/2 teaspoon cumin seeds.
• 1 tablespoon pepitas (shelled pumpkin seeds).
• 1/2 teaspoon kosher salt.
• Lemon-parmesan crackers:.
• 5 ounces shredded parmesan cheese (shredded on the finest holes of a grater).
• Grated zest of 2 lemons.

CHEESY FIRE CRACKERS

Steps:

• 1. Preheat oven to 250^. Line a jelly roll pan with foil or use a foil throw-away pan and spray lightly. --- Into a large bowl pour the oil. Add in remaining ingredients, except the crackers, and whisk until well mixed. Add crackers to mixture. Mix to coat them all evenly.
• 2. Place the cracker mixture in a single layer on the prepared pan and bake for 20-25 minutes. Remove pan from oven and cool completely. When throughly cooled store in covered container. ENJOY!

COPY LA SENORITA'S FIRE CRACKERS AND JALAPENO DIP

Steps:

• 1. mix the cream cheese with the amount of jalapeños and bacon you want for personal hotness level. Roll some of the mix into a tortilla shell and deep fry until lightly brown about a minute or two in hot deep fryer.
• 2. for jalapeño jelly (mix ahead so the glaze can color the jalapeños. Mix glaze with diced jalapeños and refrigerate until ready to serve

FIRE CRACKERS

Steps:

• 1. Into a gallon zip lock bag, put the dry dressing package, canola oil and red pepper flakes to taste. (The pepper flakes will stick to the side of the zip lock bag, so you may want to add a little more than what you think you need.) Zip the bag and mix the ingredients with your hands by squeezing the bag a few times. Add 4 sleeves of saltines. Toss gently to coat evenly. Every 15 minutes or so, toss bag gently for the next hour or until crackers are coated. Let set several hours or overnight. You may put into another zip bag or other airtight container.
• 2. NOTE: Try these with whole wheat or whole grain crackers. They are really good.

FIRE CRACKERS

Steps:

• 1. Line crackers on ends (like dominoes) in an air-tight container.
• 2. In a small bowl, mix oil, dressing mix, red pepper, and garlic powder.
• 3. Stir until all ingredients are well mixed. Continue to stir to prevent the pepper from settling to the bottom of the bowl.
• 4. Spoon mixture evenly over crackers, like drizzling icing on a cake.
• 5. Close lid tightly and flip the container over every 5 minutes for about 20 minutes. Lightly shake back and forth to make sure all the crackers are coated.
• 6. Store in a ziplock bag. Will keep for about a week - if they last that long.

ROOSTER'S FAMOUS FIRE CRACKERS

Steps:

• Arrange a rack in the center and preheat oven to 475ºF. (Updated -- I recommend 425 degrees F).
• Spray a 10x15-inch jelly-roll pan (not shiny - Shirley recommends non-stick heavy brown or grey) with nonstick cooking spray, and arrange crackers (about 40) in rows so that crackers are touching each other. I don't see why you couldn't line the pan with parchment rather than use the cooking spray. I actually used buttered foil, but Shirley warns against shiny pans.(Updated) I always use parchment.
• Sprinkle seasoning over crackers (if using), then sprinkle with pepper flakes. Shirley recommends about 5 flakes per cracker. Top evenly with the cheese.
• Bake for exactly 10 seconds and then turn the oven off.
• Leave in the oven for (at least) 2 hours with the door closed. The hot oven melts and browns the cheese, producing an even coating of crisp brown cheese. The fat from the cheese soaks into the crackers and puffs them slightly. The cheese should be kind of a dark, brownish-orange. If it's completely brown, the crackers are probably burnt.