Fire Crackers

Name: Fire Crackers
Prep time: 5 min
Cook time: 6 h 35 min
Total time: 6 h 40 min
Yield: 6 to 8 servings (3 1/2 to 5 1/2 cups)
Cuisine: southern
Ingredients: 3/4 cup vegetable or olive oil; 1 tablespoon dried dill; 1 tablespoon dried parsley; 2 teaspoons onion powder; 2 teaspoons crushed red pepper; 1 1/2 teaspoons garlic powder; 1 teaspoon kosher salt (such as Diamond Crystal); 1/2 teaspoon freshly ground black pepper; 1 (8- to 9-ounce) box oyster crackers, 3 1/2 to 5½ cups

By Sheela Prakash

Published Nov. 14, 2024

Total Time: 40 minutes, plus at least 6 hours’ resting
Prep Time: 5 minutes
Cook Time: 35 minutes, plus at least 6 hours’ resting
Rating: 5(465)
Comments: Read comments

This spicy, savory snack, also known as Alabama fire crackers or comeback crackers, is of unclear origin but beloved in the South. Though fire crackers are traditionally prepared using saltines, oyster crackers are also common — and the choice here because they’re fun to devour by the handful. Classic fire crackers are marinated with store-bought ranch seasoning and red pepper flakes then baked until crisp and golden. This version calls for a quick, homemade ranch-inspired blend. These crackers will stay fresh for up to one week, making them ideal for impromptu holiday gatherings and gifting alike.

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Ingredients

Yield:6 to 8 servings (3½ to 5½ cups)

¾cup vegetable or olive oil
1tablespoon dried dill
1tablespoon dried parsley
2teaspoons onion powder
2teaspoons crushed red pepper
1½teaspoons garlic powder
1teaspoon kosher salt (such as Diamond Crystal)
½teaspoon freshly ground black pepper
1(8- to 9-ounce) box oyster crackers, 3½ to 5½ cups

Ingredient Substitution Guide

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Preparation

Step 1
Place the oil, dill, parsley, onion powder, crushed red pepper, garlic powder, salt and black pepper in a large zip-top bag (or shallow airtight container). Seal the bag then massage to combine oil and spices (or stir to combine, if using a shallow container).
Step 2
Add the oyster crackers, seal and gently shake to evenly coat the crackers in the seasoned oil. Let sit at room temperature for at least 6 and up to 12 hours, gently shaking the bag or container a couple of times, if you think of it.
Step 3
Heat oven to 250 degrees. Transfer crackers to a rimmed baking sheet and spread into an even layer.
Step 4
Bake the crackers, tossing occasionally, until golden brown, toasted and mostly dry, 25 to 30 minutes.
Step 5
Let cool on the baking sheet at least 5 minutes before serving warm or at room temperature. Crackers can be stored in an airtight container for up to one week.

Ratings

5 out of 5

465 user ratings

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Comments

CookieCanoe7 months ago

Is there a version that uses butter? Because nothing matters anymore so why not?

karen7 months ago

@CookieCanoe I sympathize

Sally7 months ago

We make these using the oyster crackers with the dill, Hidden Valley Ranch, oil and garlic powder. The recipe I have uses a kitchen garbage to mix 2 packs of the oyster crackers with all the other ingredients. Let it sit and occasionally toss the sealed bag to ensure an even coat. The difference is there is no baking at all and they taste great.

Someone4 months ago

@Sally Garbage bags are not edible, and also not safe 2 eat.

5OHS4 months ago

TOO Salty, Just TOO Salty.

Leslea5 months ago

These are addictive! Made per recipe, would add less salt next time. They are helped by time to settle, as it says.

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