Crispy bite-sized crackers coated in a zesty, herby ranch seasoning blend with a fiery kick from red pepper flakes. These addictive snacks are bold, crunchy, and perfect for parties or on‑the‑go munching.

Why You’ll Love This Recipe

• Party‑ready snack: Easy to make and irresistibly flavorful—ideal for gatherings or movie nights.
• Customizable heat: Adjust the red pepper flakes for mild to extra spicy.
• Make‑ahead convenience: Bake, cool, and store ahead for grab‑and‑go munching.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• mini crackers (such as mini saltines or oyster crackers)
• vegetable oil
• ranch seasoning mix
• garlic powder
• onion powder
• dried parsley
• crushed red pepper flakes
• smoked paprika

Directions

1. Preheat oven to 250 °F (120 °C) and line a baking sheet with parchment paper.
2. In a large bowl, whisk together vegetable oil, ranch seasoning mix, garlic powder, onion powder, dried parsley, crushed red pepper flakes, and smoked paprika.
3. Add mini crackers and toss gently until they are all evenly coated in the seasoning mixture.
4. Spread the coated crackers in a single layer on the prepared baking sheet.
5. Bake for 15–20 minutes, stirring once halfway through, until the crackers are crisp and golden.
6. Allow to cool completely before serving or transferring to an airtight container.

Servings and timing

• Yield: Approximately 10 oz of seasoned crackers (about 4 cups), serving around 8–10 snack portions
• Prep time: 5 minutes
• Bake time: 15–20 minutes
• Cool time: 10 minutes
• Total time: ~30–35 minutes

Variations

• Cheesy ranch: Add ¼ cup finely grated Parmesan cheese to the seasoning mix before tossing.
• Spicy upgrade: Increase crushed red pepper flakes to 1 teaspoon or add a dash of cayenne powder.
• Herb swap: Substitute parsley with dill or chives for a different twist.
• Low‑fat option: Use olive oil spray and toss powdered seasoning afterward to reduce oil.

storage/reheating

Store cooled crackers in an airtight container at room temperature for up to 5 days. To refresh crispness, reheat on a baking sheet at 250 °F (120 °C) for 5–7 minutes before serving.

FAQs

Can I use regular‑size crackers instead of mini ones?

Yes—just adjust the volume accordingly. They’ll still take the same amount of time to bake.

Is it possible to make this gluten‑free?

Absolutely—use certified gluten‑free mini crackers and a gluten‑free ranch mix.

Can I air‑fry these instead of baking?

Yes—air‑fry at 250 °F (120 °C) for 10–12 minutes, shaking the basket halfway through.

What if I don’t have ranch seasoning mix?

Mix 2 teaspoons each of dried dill, chives, and parsley with 1 teaspoon each of onion and garlic powder and ½ teaspoon salt.

Will the crackers stay crunchy if stored overnight?

Yes—if fully cooled and stored in a sealed container, they retain crispness for several days.

Can I double the recipe?

Yes—use a large bowl and baking sheet or bake in two batches to ensure even coating and crisping.

Are these suitable for vegetarians?

Yes—but check that your ranch mix is vegetarian (some may contain dairy).

Can I make them less oily?

Use a lighter coat of oil—just enough to help the seasoning stick—and toss thoroughly.

How spicy are they?

This recipe is mildly spicy; add more crushed red pepper flakes for a stronger kick.

Can I use olive oil instead of vegetable oil?

Yes—olive oil or avocado oil are good substitutes and work equally well.

Conclusion

These Spicy Ranch Seasoned Crackers are the ultimate crowd‑pleasing snack: flavorful, crunchy, and easy to prepare. With just a few pantry staples and minimal effort, you’ll have a batch of deliciously addictive crackers perfect for sharing—or keeping all to yourself.

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