Texas FireCrackers

4 sleeves of saltine crackers
1 Cup EVOO
4 Tbsp Dried Red Chili Peppers
4 tsp Garlic Salt

In a large plastic container lay down one sleeve of crackers, pour 1/4 cup of Olive oil evenly over them and dump 1 Tsp of Garlic Salt and 1 Tbsp of Dried Red Chili Peppers. Repeat until all ingredients are added to container. Seal the container and gently spin/shake it to coat crackers and then set it upside down on the counter. Flip ever 15 – 20 minutes. for about an hour to coat crackers evenly.



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Comments

  1. I have a recipe that is similar to this, but with a few changes. Firstly, I use vegetable oil instead of EVOO (it still tastes great and is so much cheaper) and I use 1 1/3 C. of it. Also, instead of dried chili peppers, use 3 tsp. of ground or crushed red pepper, and I use a pkg. of dry ranch mix instead of garlic salt.
    Also, a better way to get the crackers evenly coated with all the seasonings, first mix the oil, ranch mix, and red pepper then pour over the crackers (I like to use a big pickle jar), turn every 30 min. and let soak for 2 hours or overnight.

  2. These are easier to coat if you use a pound package of oyster crackers which is alos a good snacking size.

  3. Do you bake these? They seem like they would be soggy if not after soaking in oil that long?

  4. Christie, you don’t bake them. It is amazing how NOT oily they are.

  5. Texas Firecrackers are not baked. The crackers are not soggy. However, habit forming…yes indeed!

  6. The first recipe sounds great, has less sodium, and is heart healthy. Think I’m gonna divide the recipe in half and make some this evening. The only change I’m going to make is using oysters crackers.

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