Jalapeño Saltine Snackers
Equipment
- Large Mixing Bowl for coating the crackers evenly.
- Gallon-sized zip-top bag helps distribute the seasoning without making a mess.
- Baking sheet for baking the crackers to crispy perfection.
- Parchment paper prevents sticking and makes cleanup easy.
- Oven low and slow is key for getting that perfect crunch.
Ingredients
- 1 sleeve about 40 saltine crackers
- 1/2 cup canola or vegetable oil don’t skip—this helps the seasoning soak in
- 1 packet ranch seasoning mix
- 1 tsp garlic powder
- 1/2 tsp onion powder
- 1 tsp smoked paprika
- 1 –2 tsp crushed red pepper flakes adjust to your heat level
- 1 jalapeño finely diced (remove seeds for less heat)
- 1 tbsp hot sauce Frank’s or your favorite brand
- 1 tsp dried parsley optional – adds a pop of color and flavor
Instructions
Preheat the oven
- to 250°F (120°C). Line a baking sheet with parchment paper.
In a bowl
- mix together the oil, ranch seasoning, garlic powder, onion powder, smoked paprika, crushed red pepper flakes, hot sauce, and diced jalapeño until well combined.
Place the saltine crackers
- In a large zip-top bag. Pour the seasoned oil mixture into the bag, seal it, and shake gently to coat all the crackers thoroughly. Let them sit for about 5 minutes to soak up the flavors.
Arrange the crackers
- In a single layer on the prepared baking sheet. Make sure they're not overlapping—this helps them crisp up evenly.
Bake for 15 minutes
- flipping halfway through, until the crackers are dry and crispy. Keep an eye on them—you want them toasted, not burnt.
Cool completely
- Before serving or storing. They’ll continue to crisp up as they cool.