Fire Crackers (American South)

Fire Crackers, sometimes called Alabama Fire Crackers, are so easy that the recipe barely qualifies as baking. Just spread saltines on a sheet pan, drizzle on butter or oil and a bevy of spices, including more red pepper flakes than seems prudent, yet their kick doesn't hurt much. The crackers will look too saturated initially, but they crisp up like champs during the bake. Fire Crackers can be casual or fancy, depending on how you serve them. They are a robust side to soups, chilies, salads and sandwiches - broken bits can pass for croûtons. They are a killer party snack for guests to gobble by the handful alongside refreshing brews and beverages. A tin of these crackers makes a welcome host gift during summertime getaways. In some hometowns, baby and bridal showers feel incomplete without a tray of these crackers on the buffet. 

1 (16 oz) box saltine crackers (all 4 sleeves, ~ 140 crackers)
2 cups butter or extra-virgin olive oil
½ tsp. onion powder
½ tsp. garlic powder
1 tsp. sea salt
½ tsp. black pepper, freshly ground
2 Tbsp. Italian seasoning
3 Tbsp. crushed red pepper flakes (if you can handle the heat, add more)

Remove saltine crackers from the sleeves. Set aside.

In a large gallon size plastic storage bag add the butter or oil, onion powder, garlic powder, salt, pepper, Italian seasoning and crushed red pepper flakes. Seal the bag and shake to combine thoroughly.

Place all four sleeves of crackers in the bag, re-seal and gently turn the bag over several times to coat the crackers with the spice mixture. The more times you do this, the better the coating.

Lay the crackers flat on the counter and let marinate overnight.

Preheat an oven to 250°F (120°C/100°C fan, Gas Mark 0.5).

Remove the crackers and lay them out on a baking sheet. Bake in a preheated oven for about 15 minutes.

Once cooled, place into an airtight container and store at room temperature for up to 1 week.

Makes about 140 crackers.

Cook's Notes:

• You can use any brand of saltine crackers for this recipe including private label store brands if that’s your preference.
• You can adapt the level of spice by using more, or less, crushed red pepper flakes.
• Some people opt not to bake these crackers. You can do that, but I highly recommend baking them, it does make a difference in the flavour.
• Traditionally, Americans make these with 2 pkgs of dry Buttermilk Ranch Dip Mix instead of the Italian Seasoning that I have substituted here.