Fire Crackers

By Sheela Prakash

Published Nov. 13, 2024

Fire Crackers
David Malosh for The New York Times. Food Stylist: Simon Andrews.
Total Time
40 minutes, plus at least 6 hours’ resting
Prep Time
5 minutes
Cook Time
35 minutes, plus at least 6 hours’ resting
Rating
5(817)
Comments
Read comments

This spicy, savory snack, also known as Alabama fire crackers or comeback crackers, is of unclear origin but beloved in the South. Though fire crackers are traditionally prepared using saltines, oyster crackers are also common — and the choice here because they’re fun to devour by the handful. Classic fire crackers are marinated with store-bought ranch seasoning and red pepper flakes then baked until crisp and golden. This version calls for a quick, homemade ranch-inspired blend. These crackers will stay fresh for up to one week, making them ideal for impromptu holiday gatherings and gifting alike.

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Ingredients

Yield:6 to 8 servings (3½ to 5½ cups)
  • ¾cup vegetable or olive oil
  • 1tablespoon dried dill
  • 1tablespoon dried parsley
  • 2teaspoons onion powder
  • 2teaspoons crushed red pepper 
  • 1½teaspoons garlic powder
  • 1teaspoon kosher salt (such as Diamond Crystal)
  • ½teaspoon freshly ground black pepper
  • 1(8- to 9-ounce) box oyster crackers, 3½ to 5½ cups
Ingredient Substitution Guide
Nutritional analysis per serving (8 servings)

312 calories; 23 grams fat; 3 grams saturated fat; 0 grams trans fat; 15 grams monounsaturated fat; 4 grams polyunsaturated fat; 24 grams carbohydrates; 1 gram dietary fiber; 1 gram sugars; 3 grams protein; 287 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Place the oil, dill, parsley, onion powder, crushed red pepper, garlic powder, salt and black pepper in a large zip-top bag (or shallow airtight container). Seal the bag then massage to combine oil and spices (or stir to combine, if using a shallow container).

  2. Step 2

    Add the oyster crackers, seal and gently shake to evenly coat the crackers in the seasoned oil. Let sit at room temperature for at least 6 and up to 12 hours, gently shaking the bag or container a couple of times, if you think of it.

  3. Step 3

    Heat oven to 250 degrees. Transfer crackers to a rimmed baking sheet and spread into an even layer.

  4. Step 4

    Bake the crackers, tossing occasionally, until golden brown, toasted and mostly dry, 25 to 30 minutes.

  5. Step 5

    Let cool on the baking sheet at least 5 minutes before serving warm or at room temperature. Crackers can be stored in an airtight container for up to one week.

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Ratings

5 out of 5
817 user ratings
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Comments

CookieCanoe

Is there a version that uses butter? Because nothing matters anymore so why not?

karen

@CookieCanoe I sympathize

Annie P

@Sally Hi! Garbage bags are NOT food safe.

Dave

To heat this recipe up a bit increase the crushed red pepper from 1 tsp to 1 heaping tbs. Also make the recipe in the morning and add it to the crackers in the evening after stirring occasionally during the day. Complete toasting the following day.

Long Beach, CA baker

Excellent. Will Make again. Used butter. Yummy! Could cut salt about half.

Deb

At my house they did not last long enough to get baked.

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