Spicy Crackers

Time for another month of Secret Recipe Club!

 









































This month I was assigned to Rhonda, aka Giggles', blog The Kitchen Witch. So many good recipes! I wanted to make them all, and over time, I know I'll make a lot of them! Like her Featherlight Cheddar-Ranch Puffs which remind me of Red Lobster biscuits - Yum! And this Champagne Sunrise, I am a champagne FREAK! And Maple Rum Pecan Cupcakes with Candied Bacon??? I love all.of.the.things.  





































































But ultimately I chose this recipe because I'm all about a good dip or salsa during football games and for a quick snack, and what better way to jazz that dip up than with some spicy crackers!?!?
 
 
























































Be sure to use a deeper, narrower container rather than wide and shallow so that the oil and spices are more covering the crackers as they sit in the oils and spices overnight. The more shallow the container, the less the oil will cover the full surface area of the cracker. You'll flip midway through, so the crackers should be evenly and fully covered in the seasonings and oil, though not drenched. Also, don't stack the crackers so tight together... leave a little space between them so the oils and spices can get down in there and cover the entirety of the cracker and not just the top.

Now you've got yourself some extra-special crackers for dips, salsas, soups, whatever you usually use crackers for.  

   


Spicy Crackers
from The Kitchen Witch

• 1 and 1/3 cup canola oil (do not substitute according to Aunt Pam)
• 3 sleeves saltine crackers
• 1 package Ranch mix
• 3 teaspoon crushed red pepper
• 3 teaspoon garlic powder
• 3 teaspoon dried thyme

Stack the crackers standing upright in a plastic container that tightly seals, not overcrowding the container. 

Mix all spices and canola oil in a medium bowl. Pour evenly over the crackers, making sure the mixture gets down in the crevices so it will fully soak and cover the entire cracker overnight for 24 hours. Flip crackers midway through.
  

Printable Recipe

These crackers would be so good with Pineapple Salsa for that sweet and spicy contrast. Or with Avocado Salsa or Black Bean Corn Salsa. Definitely with some Bacon Spinach Cheese Ball. Like definitely. Or even with the most simplest Chipotle Ranch Dip.

And I KNOW I'll definitely be making her Grandpa Hoho's Shrimp Dip soon to go with these delicious crackers!
 

Check out my past Secret Recipe Club posts. 
 


linking up here.


Peace, and bacon grease!