by Jessica | January 25, 2026 10:41 am
listen, I was just thinking about the time my cousin brought these to a Super Bowl party and I literally ate like half the container by myself
So this was maybe three years ago? My cousin Jake lives in Birmingham and he shows up with this giant Tupperware of what he called “Alabama Firecrackers” and I’m like okay whatever, they’re just crackers. But then I tried one and I swear I couldn’t stop eating them. They’re basically saltine crackers that got dunked in this spicy oil situation and baked until they’re all crispy and addictive.
I texted him the next day begging for the recipe and he was like “dude it’s literally four ingredients.” I felt so dumb lol. But also I’ve made them probably 20 times since then and they disappear at every single party.
Seriously addictive. You’ve been warned.
Contents
You can make a huge batch for like five dollars which is perfect when you’re feeding a crowd and don’t want to spend a fortune on snacks
The spice level is totally customizable so you can make them mild for people who can’t handle heat or make them actually dangerous for your friends who think they’re tough
They last for weeks in an airtight container so you can make them ahead and not stress about party prep the day of
People always think you did something way more complicated than you actually did because they taste homemade and fancy even though you basically just poured oil on crackers
The crackers soak up all the seasoning while they bake so every single bite is packed with flavor instead of just having seasoning on the outside
Saltine crackers – 1 box (about 4 sleeves) – The regular kind, nothing fancy
Canola or vegetable oil – 1 cup – I’ve used olive oil too but it tastes a little different
Ranch seasoning mix – 1 packet (1 oz) – The dry powder kind, not the dressing
Red pepper flakes – 2-3 tablespoons – Start with 2 if you’re scared, 3 if you’re brave
Garlic powder – 1 tablespoon – The jar stuff is fine
Optional: cayenne pepper – 1-2 teaspoons – Only if you want them REALLY spicy
First thing, preheat your oven to 250°F. Yeah it’s a low temperature, that’s on purpose. We’re drying them out not actually baking them.
Line a big baking sheet with parchment paper or foil. I use foil because then I can just throw it away after and not have to scrub oil off my pan. Work smarter not harder.
Okay so open all your sleeves of crackers and lay them out on the baking sheet. You want them in a single layer but they can touch, it’s fine. If they don’t all fit you’ll have to do this in batches which is annoying but whatever.
In a bowl or a measuring cup, mix together the oil, ranch seasoning, red pepper flakes, and garlic powder. I use a whisk to make sure the ranch powder doesn’t clump up. If you’re adding cayenne this is when you do it.
Here’s the fun part. Pour the oil mixture all over the crackers. I usually do it in a zigzag pattern to try to get everything covered. Then use a brush or just your hands (I won’t judge) to make sure every cracker gets some of the oil on it.
Bake for about 15-20 minutes. You’re not really looking for them to brown or anything, you just want the oil to soak in and the crackers to get crispy. My oven is weird so I usually check at 15 minutes.
Take them out and let them cool completely on the pan. This is important because they get crispier as they cool. I know it’s hard to wait but trust me.
Once they’re cool, break them apart if any stuck together and put them in a container or a big ziplock bag. Done.
Cheese version: Add like half a cup of grated Parmesan to the oil mixture before you pour it. Makes them taste kind of like Cheez-Its but spicier.
Less spicy: Cut the red pepper flakes down to 1 tablespoon or leave them out completely. You can also use less cayenne or skip it entirely.
Different crackers: I’ve made these with Ritz crackers and they’re good but they’re richer because Ritz already has butter in them. Club crackers work too.
Extra flavor: Sometimes I add a teaspoon of onion powder or a little bit of dried dill. My friend puts Old Bay seasoning in hers and they’re amazing.
These keep in an airtight container at room temperature for like 2-3 weeks. Maybe longer but I’ve never had them last that long because someone always eats them all.
Funny story though. I made a triple batch once for a work thing and only ended up needing two batches. Brought the third container home and stuck it in my pantry. Fast forward like a month and I’m cleaning out the pantry and I find this random container and I’m like what is this. Opened it up and it was the firecrackers and they were still perfectly fine. Ate them while watching TikToks that night.
Don’t leave them out uncovered though because they’ll get stale. And if you live somewhere humid they might get soft faster so maybe keep them in the fridge? I don’t know, I live in a dry climate so I’ve never had that problem.
Calories – ~180
Fat – 12g
Carbohydrates – 16g
Protein – 2g
Sugar – 0g
Sodium – 320mg
Yeah they’re basically just oil and crackers so they’re not exactly health food. But they’re for parties so who cares.
Yeah pretty much any oil works. I wouldn’t use something with a really strong flavor like sesame oil but vegetable, canola, olive oil, whatever. Some people use melted butter but then you have to keep them in the fridge or they get weird.
Honestly I have no idea. I think it’s just a Southern thing? My cousin said everyone in Alabama makes them but I’ve also seen people from other states make them so maybe it’s just a name that stuck. The “firecracker” part is obviously because they’re spicy.
I haven’t tried it but I don’t see why not? Maybe do like 10 minutes at 250°F and check them. The oven is easier for big batches though.
With 2 tablespoons of red pepper flakes they’re like medium spicy. You’ll feel it but it’s not going to kill you. With 3 tablespoons plus cayenne they’re pretty hot. I made them with 4 tablespoons once and my dad couldn’t eat them so uh, be careful I guess.
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