Prepare to ignite your taste buds with this explosively flavorful Alabama Firecrackers recipe! The simplicity of the preparation belies the complex symphony of spices that infuse these crispy crackers.
A tantalizing blend of red pepper and aromatic seasonings transforms ordinary crackers into an irresistible snack, guaranteed to become a crowd-pleasing favorite.
Recipe Highlights
for Alabama Firecrackers
What do Alabama Fire Crackers Taste Like?
Alabama Firecrackers are a super tasty snack with a flavor that really pops! Here’s what you can expect when you munch on them:
- Spicy kick: The main flavor is a nice spicy kick from the red pepper flakes. It’s not super hot, but it’s definitely got some zing!
- Savory and salty: The crackers themselves are salty, and the spices add even more savory flavor.
- A hint of herbs: The ranch seasoning adds a subtle herby flavor that balances out the spice.
Overall, they’re crunchy, salty, spicy, and super addictive!
What is in fire crackers?
- olive oil
- garlic powder
- onion powder
- black pepper
- ranch dressing mix
- crushed red pepper flakes
- saltine crackers
Pretty simple ingredients that you might already have most of in your pantry.
Variations
For the crackers, try using:
- Ritz crackers
- oyster crackers
- club crackers
- Triscuits
- Wheat Thins
- Cheez-It’s
For the Seasoning, try using:
- Herbs – Oregano or Basil would be incredible – or try it with Italian Seasoning
- Cajun – Add a couple of dashes of Tony Chachere’s seasoning for a kicked up flavor and spicier version
- Red Pepper Flakes – Adjust the amount of red pepper flakes up or down to your spicy flavor profile. You might like it much spicier.
Can you use vegetable oil or canola oil for these spicy crackers?
Yes! We usually use extra virgin olive oil or straight olive oil, but they would work with vegetable oil, canola oil, avocado oil or even melted butter. We have found that with melted butter you might need to use just a tad more.
How To Serve Alabama Fire Crackers
Alabama Fire crackers go really well with most dips. We especially love them with the Roasted Garlic Bacon Dip, but they are also really good dipped in Hummus, Salsa and more. See our Dips and Sauces for more pairing ideas.
They also go incredibly well with chili, soups or stews.
But trust me, they don’t need anything at all!
How to Store Alabama Firecrackers for Best Results
You want to keep those firecrackers crunchy and delicious, right? Here’s the best way to store them:
- An airtight container is key. This keeps them from getting stale. A plastic container or a big zip-top bag works great.
- Keep them in a cool, dry spot. Your pantry or a cupboard is perfect.
- No need to put them in the fridge. Room temperature is just fine.
That’s it! Stored this way, your firecrackers should stay awesome for about a week. But let’s be real, they’ll probably be gone way before then!
Tips & Tricks for Making Alabama Firecrackers
Alright, let’s crank those firecrackers up a notch! Here are some tips and tricks to make them even better:
Flavor Explosions:
- Spice it up! Don’t be afraid to experiment with different spices. Try adding garlic powder, onion powder, cayenne pepper, or even a dash of smoked paprika.
- Ranch dressing mix is your friend. But you can also try other flavor packets, like Italian dressing mix or even taco seasoning!
- Get cheesy! Add a sprinkle of Parmesan cheese or some crumbled cheddar for an extra layer of flavor.
Texture Tweaks:
- Crush those crackers! If you want a finer, crumblier texture, crush some of the the crackers a bit before adding them to the bag while leaving the others in tact.
- Go for the gold! For extra crispy firecrackers, bake them in a single layer on a baking sheet at 250°F for about 15-20 minutes.
Pro Tips:
- Shake it! Make sure you shake the bag really well to coat all the crackers evenly.
- Don’t be afraid to let them sit. The longer the crackers sit in the spice mixture, the more flavor they’ll absorb. Overnight is best!
- Double (or triple!) the recipe. Trust me, these things disappear super fast!
Have fun experimenting and making these firecrackers your own!
If you enjoy recipes that don’t require loads of ingredients, check out our sister site: Just a Few Ingredients for more great recipes!
Other Great Party Snack Recipes
Printable Recipe for Alabama Firecracker Recipe
Alabama Firecracker Recipe
Ingredients
- ½ cup olive oil you can use other oils, we just prefer EVOO
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon black pepper
- 1 ounces ranch dressing mix
- 3 Tablespoons crushed red pepper flakes we used a little more, for a little more spice!
- 16 ounces saltine crackers we used multigrain but you can use any… also, yes you need all 4 sleeves of crackers
Instructions
- Grab a huge ziplock bag. at least a gallon or more. We used a 2 gallon bag for our doubled recipe and it was still more than enough.
- Open the bag and pour in the olive oil, the garlic and onion powder, the black pepper, ranch dressing mix and crushed red pepper flakes.
- Close the bag and using your hands, knead the ingredients together combining the oil and spices. (this can also be done in a bowl and stirred, however you will have a lot of it stick to the sides when pouring it into the bag).
- Now, place the crackers inside the bag. Yes, all of them.
- Re-seal the bag and turn the bag over and over again coating the crackers with the spice mixture. The more you do this, the better coverage there is. Then, let the bag sit for about an hour and turn it again a few more times.
- Allow the bag to sit for at least 12 hours, if not more. (overnight is good)
- Remove the crackers and serve.
Nutrition
Yum!I’m bookmarking this post. 🙂
Thanks Emily! Please let me know if you try them out! So good!
They are soooooo good you will have to try them for your self
The name caught my eye on this recipe. I love spicy foods and this seems like a great quick and easy appetizer that I have all ingredients stored in my pantry for last minute guests. I may be giving this one a try tonight!
They rare so ridiculously easy and SO tasty. I have a friend who I made them for and he ate the whole bag in one sitting. Nut ball, but yes, they are that good!
I love this! So simple but I’m sure the flavor is amazing!
Very simple but definitely amazing!
I really like hot food. The hotter, the better. I thought about substituting cyanne pepper for the black pepper and maybe more red pepper flakes ;).
My god these are delicious…. Thought they would make a good Christmas treat for the coffee table but my kid loves them so much I had to hide them. I mixed up a batch of the dry ingredients and we are going to try it as a popcorn topping with a little butter. I added a little extra ground birds eye chili powder this time as well haha… Hotter would be even better!!!
I have a question, I keep thinking they would be soggy,? Can anyone tell me if they are??
We have never had a problem with them being soggy. Shake them well, and you should be good to go. Since the sit in the bag, it allows them time to “dry” per say, so they should be just fine. If you have any problems after removing them after the 12 hours, lay them out on a cookie sheet and either allow them to “air dry” or put in them in the oven on low for a bit. I have never had to do either of those things, and they are a huge hit!
These are delicious
So happy to hear you loved them!! 🙂
Do you use salted or unsalted crackers ?
You can use either, your choice. I usually pick up traditional saltines so they do have salt. Wouldn’t probably matter much. Enjoy!
I have found salted top saltines make them WAAAAAY too salty. I use unsalted tops.
Can you use regular vegtable oil?? Its all o have on hand
Yep. Hope you enjoy them!
These are delicious. I have a friend that used small oyster crackers. So you can eat them by the handful. Lol.
We’ve made them with small oyster crackers too. Also Ritz crackers for a totally buttery spicy flavor. So much fun and they are really addicting!
Do you put all 4 sleeves into the one ziplock bag?
Yep, we do!
Hi do you break the crackers up before or after they get seasoned?
Hi there. I’m hoping I am understanding your question… you don’t break the crackers up. They stay whole and are served that way. I hope that helps? If you have any other questions simply ask.
I have made these many, many times; they go fast at work. Whenever we are having a potluck, whoever is going around to find out what everyone is going to bring doesn’t bother asking me, they automatically put me down as bringing firecrackers because that is what everyone wants me to bring. I left a batch in the emergency room staff kitchen one night and two RNs came back to my x-ray cubbyhole asking for the recipe. I make them exactly as specified except no pepper.
I really like hot food. The hotter, the better. I thought about substituting cyanne pepper for the black pepper and maybe more red pepper flakes ;).
My god these are delicious…. Thought they would make a good Christmas treat for the coffee table but my kid loves them so much I had to hide them. I mixed up a batch of the dry ingredients and we are going to try it as a popcorn topping with a little butter. I added a little extra ground birds eye chili powder this time as well haha… Hotter would be even better!!!
I have made these many, many times; they go fast at work. Whenever we are having a potluck, whoever is going around to find out what everyone is going to bring doesn’t bother asking me, they automatically put me down as bringing firecrackers because that is what everyone wants me to bring. I left a batch in the emergency room staff kitchen one night and two RNs came back to my x-ray cubbyhole asking for the recipe. I make them exactly as specified except no pepper.
Another recipe I looked at called for 2 cups of Olive Oil for 4 sleeves and Onion flakes instead of the powdered onion. 4 tablespoons of that dressing mix. I realize one can use most any spice they choose but I concerned about the difference in the amt. of Oil here. Someone chime in on this as I will see other recipes on this
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I tried one of the other recipes first, but feel that the crackers took forever to lose the greasy feeling. This is much better. I also use the mini saltines instead of the bigger ones.
@Ed Matthews, I think I saw the same recipe, two cups of oil is sounds way too much for me for one batch of crackers. I’m going to try it this way first. 🥰
@Ed Matthews, What I mean is that I’m going to try it this way first, the way it is on this page. Sorry I wasn’t able to edit my original comment.
Easy recipe that tastes delicious!!