Alabama Fire Crackers Recipe

I made a version similar to this yesterday with ranch and oyster crackers & when I read the reviews for this, I read one where the reviewer had been using a packet of italian seasoning instead of ranch by accident. I love ranch dressing, but sometimes ranch seasoning packets don't taste quite right without being mixed in sour cream, buttermilk or something in my opinion so I made these today w/ italian seasoning in place of ranch seasoning & they were AMAZING. I don't normally give 5 stars if I change something in a recipe but these were too good to give any less than 5 stars. I cut back the oil to 1/2 a cup (only because I couldn't justify the calories for the full amount and these are so good I could eat every single cracker!) and used two packages of saltines and that was perfect for me. I will make these all the time, thanks for sharing your recipe!!

I made two adjustments for these. I used Peanut Oil,but a little less of it and after letting it soak overnight I lined them all off on a cookie sheet with paper towels underneath. I then place them in the oven on the warm setting. That does two things, 1)the heat helps cook the spices on to the cracker, 2) the heat and paper towels help push out and absorb the excess oil making them not quite as oily.

This is a fantastic recipe. I make this every year for the holidays. Actually getting ready to make it in a few minutes to take to work tomorrow. It’s always a big hit. I have tweaked the recipe for my tastes. I used 2 italian dressing packets, 1/2 cup oil and 1 tablespoon of red pepper flakes. Everything else I left the same. These crackers go great with cheese balls. I usually make the dried beef cheese balls.

These go fast and everyone loved! I did need them same day, so I flipped the bag every 30 minutes for 2hrs, spread them on a pizza pan, set the oven at 200 degrees for 1.5 hr and flipped them all one time after 1st hour.

Made this many times now. It is one of the most requested recipes. I do not use multi-grain crackers but regular UN-salted top saltine crackers (or it gets too salty). I tried this with Italian packets only and ranch dressing only but my favorite is using both Italian and Ranch dressing packets. The bags really have to be turned every hour, at least 3-4 times, then definitely have to sit for over night. But I found out that leaving them for second night is even better. I made some without following this instruction and the result was completely disaster, so I strongly suggest to turn the bag and don't touch for one or two days.

I make the same recipe.. I use oyster crackers. I put them in a big bowl and have my husband shake them up every 15 minutes for 2 hours. Then I set them in the refrigerator. They don’t get a chance to go 9 hours. My husband is chowing them down as soon as he can.

I followed the tips shared by others and only used 1/2 cup of oil. I used canola oil. I also subbed the Italian seasoning packets for the ranch and then halved the amount of crushed red pepper since we are bringing them to a party and not everyone likes really spicy stuff. These turned out delicious and very easy to make.

Addictive. I used half ranch dressing and Italian and cut back to 1 1/3 olive oil. . I also put in oven on cookie sheet for 30 minutes at 225.

I make a very similar recipe. But I cut the oil substantially. Like in half. And for oil, I used half olive oil and half salad oil. My recipe also called for baking on a sheet pan at 250 degrees, tossing occasionally, but do not let the crackers toast. I also tossed the crackers in a large Tupperware style container rather than a disposable plastic bag, stirring every few hours.

I used regular saltines, divided the crackers and ingredients evenly into two 2 quart bags, with the exception of using the Fiesta blend ranch mix in one of the bags. The Fiesta blend kicked up the flavor quite nicely. Was a hit with the family.

Everyone loves these! I mean EVERYONE LOVES THESE!!!!!! I make them with regular saltines, mini-saltines, and even mini Club crackers. Too good. Caution though that 3 tablespoons of red pepper flakes is very hot and turns off some of the girls. I usually use 1 1/2 T. which seems perfect to me and my friends and families.

Great snack. I used 1 cup butter,melted and added 1 Tbs. Italian seasoning, I also substituted 2 boxes of Club minis. Baked for 15 minutes @ 250°, stirring halfway through.

Way too much oil and red pepper flakes, I followed the recipe except I used saltines. They have a good taste but even after removing the crackers from the oil they are still heavily oil coated. I placed them in a container on paper towels hoping to absorb the oil and hoping they are salvageable.

Made it with what I had — worked perfectly.

The 2 changes change I made was using regular saltines because that’s what I had and olive oil, so good!

I didn't have enough saltine crackers so I used a mix of triscuits, oyster crackers, butter crackers, and a couple other varieties. I used one packet of each ranch and Italian and kept the rest of the ingredients to recipe. I will be making this again. Yummy

Not sure if it's because I used normal saltines instead of multi-grain, but definitely way too much oil. I'd recommend using half the oil, but keeping everything else the same.

I absolutely love these I'm abig baby with spicy foods but I put just a couple of shakes much less than the recipe I am telling you this recipe is so good someone said something about how much oil then back off a little when the crackers rest over night the oil is a perfect but you do you to the one that dislikes it so much. Your loss 😆👏

Way too much oil! I used only 1/2 cup and still too much. Unhealthy and unnecessary. I won’t be making this again.

Always a hit at any party or holiday.