Completely not healthy, not good for you, but addictive.
I only make these during Thanksgiving and Christmas because my son and husband can eat an entire batch over a long weekend.
Pleas read the notes at the bottom 🙂
4 sleeves saltine crackers (1 box)
1 1/3 cup extra light olive oil
1 heaping teaspoon crushed red pepper flakes
1 packet dry ranch dressing powder (Hidden valley)
In a very large container that has a tight sealing lid, place the crackers.
They should not fill the container more than half way.
In another bowl or cup, whisk the oil, dressing mix and pepper flakes.
Slowly pour the oil mixture over the crackers, stirring as needed to keep the mix blended.
Once you’ve poured it all in, seal the container and gently rotate it to coat the crackers.
Do the same rotating every 10-15 minutes for an hour, to distribute the oil.
IMPORTANT: after 1 hour, take the lid off the container and let it air dry for 1 hour, then re-cover it, then rotate it a few more times when you think about it!
After about 4-5 hours, the crackers will have absorbed all of the oil.
These are not soggy!
Store, covered but in a container with enough space for there to be air in it.
Crackers: the brand doesn’t matter. Once you add the seasoning and oil, they have a flavor that is totally different anyway.
Crackers; Salted or usalted: I prefer salted.
Oil: Use any neutral oil you like. I prefer the extra light olive oil, but I’ve made them with canola, corn and vegetable oil as well.
Crushed pepper flakes: if you don’t like biting into pepper flakes, mix in 1/2tsp ground cayenne pepper instead (or more).
General hint: After the 2ns rotation, taste one. If it needs more heat, or salt, add it then by gently shaking it over the crackers and immediately rotating to spread it.
The Ranch Powder: Brand is up to you. I like Hidden Valley. Great Value (walmart) is also good. I did not care for the Kroger brand one, it was overly salty and had a metallic twang to it.