|Hot Crackers: When "Cool Ranch Doritos" met the "Ritz Cracker"|
Why Hot Crackers, you ask? Well, for one, they're outrageously delicious. And, secondly, they're super easy to make. I don't know about you, but just having the words "delicious" and "easy" so close together is reason enough for me!
This is a tweaked recipe that I received from one of my best friends after she made them for a girl's road trip. I went absolutely bananas over them and would not stop bugging my friend about these crackers until she gave me the recipe.
I hope you enjoy them as much as I - and everyone else - do!
Serves approximately 15-20 guests, however, recipe can easily be divided in half
- 1 3/4 cups canola oil
- 1/4 cup crushed red pepper
- 2 packages dry Hidden Valley Ranch Salad Dressing & Seasoning Mix
- 1.5 boxes (6 sleeves) Saltine Crackers
Whisk oil, crushed red pepper, and seasoning mix together in a bowl. In a large, deep bowl or disposable aluminum roasting pan, empty sleeves of crackers. Pour liquid mixture over the crackers and gently toss (taking care not to break crackers) in an effort to moisten as many crackers as possible. Cover crackers and set aside, returning every 15-20 minutes to gently toss. Crackers are ready when all of the liquid has been absorbed, 3-4 hours.
Store in air-tight container or plastic zip bags.
Believe it or not, these crackers get better with age; they should keep for approximately 2-weeks!
Lindsay, Beverly Hills Bites