Southern Fire Crackers Will Be Your New Snacking Addiction

Remember those ranch-flavored oyster crackers? Well they’ve been reborn as Fire Crackers or Alabama Fire Crackers.

Sheri Castle wrote about them in a Southern Living article last fall that was entitled “The South’s Most Beloved Appetizer Starts with a Sleeve of Saltines,” and that “In some hometowns, baby and bridal showers feel incomplete without a tray of these crackers on the buffet.”

But this was not an appetizer that I grew up with in my part of the South nor have I ever seen it served anywhere in the South. None the less, I believe that in Alabama it probably is the most beloved. We should all scold them for keeping this culinary treasure—low brow as it may be—a secret. They are easy to make, and they are deliciously addictive. Once you start eating them, it’s really difficult to stop.

It’s funny how “pop” recipes create a critical mass. About eight months ago I started seeing packaged Fire Crackers at the cash register of a couple of gourmet food stores, and then a few people I know started talking about them. The fried saltines served with crab dip at a few local restaurants became cousins to the Fire Cracker by adding seasonings like Old Bay, and a few versions popped up on social media.

Next some friends asked me if I had a recipe for them? I told them the only recipe that I knew of was the one that used oyster crackers, dill and the dry Ranch Seasoning and Salad Dressing Mix. A good friend really wanted to make Fire Crackers but wanted to avoid some of the ingredients in the dry packet of salad dressing mix. She challenged me to make them without using Ranch. (I have nothing against Ranch and have made them with Ranch, but I love a culinary challenge!)

I had my snacking orders. Could I create a Fire Cracker that had all the rich salty umami and addictiveness of the Ranch Fire Crackers without the seasoning packet? Turns out it was easier than I thought it would be. The secret ingredient that keeps you coming back for more is dry buttermilk powder. That is the flavor that you can’t quite put your finger on.

Fire Crackers are traditionally made with Saltine crackers that are marinated for a period of time in oil and seasonings in a re-closeable bag. I believe that they got their name from the addition of red chile flakes which supply the “fire” flavor. They defy logic by absorbing all of the oil and the seasonings and remain dry. This was something that I had to see myself to believe.

I used a little less oil than many recipes that you can find on the internet. I also used an extra sleeve of crackers to make sure that all the oil and the seasonings were absorbed. For flavor, I used Italian seasonings, crushed red chile flakes, dried garlic and onion powder and the dry Buttermilk powder.

I turned them and rotated the crackers during the first hour several times and then once or twice before I went to bed. In the morning, I poured them out on a parchment-paper lined sheet and baked them for about 45 minutes in a low 250°F oven until they were warmed all the way through, lightly brown and crisp.

I let them cool completely before I tasted them and when I did, I was surprised at how dry and crisp they were but also how familiar they tasted. When I served them at a party, everyone thought they tasted familiar. No one could quite put their finger on it, but whatever it is, it’s like all the highly seasoned chips on the market, the savory, creamy mouthfeel with the salty, spicy herbs and spices is addicting and I’ll bet you can’t eat just one!

They are also very good made with cheese crackers—or any cracker. You can use the Italian seasoning like I did or substitute Ranch seasoning mix instead of the Buttermilk powder and the Italian herbs. You can also make these with Old Bay Seasoning for a great oyster and shrimp-dip cracker. It would work with any of your favorite herbs and spices—just don’t forget the dry Buttermilk Powder.

Italian Fire Crackers

These simple and delicious crackers with roots in the South and the state of Alabama, are highly seasoned. If you want a milder seasoned cracker, use 2 tablespoons of Buttermilk powder and only ½ teaspoon each of the garlic and onion powder. Kept at room temperature in a sealed reclosable freezer bag, they stay fresh for 2 weeks.

Makes about 120 crackers (or 3 sleeves of seasoned saltines)

½ cup avocado or grapeseed oil

½ cup EVOO

3 tablespoons dry buttermilk powder

1 tablespoon dried Italian Herb blend

½ tablespoon granulated white sugar

1 teaspoon crushed red chile flakes, plus more if you like it hotter

1 teaspoon garlic powder

1 teaspoon onion powder

¾ teaspoons kosher salt

½ teaspoon ground white pepper

3 sleeves Saltines

1. Measure both oils in a liquid measuring cup and set aside. Mix dry buttermilk powder and all of the spices together in a medium bowl. Add the oil and mix well.

2. Pour the seasoned oil in a re-closeable gallon freezer bag. Seal the bag and massage the oil and seasonings to make sure that they are well mixed and dissolved.

3. Add crackers to the bag. Seal and gently flip the bag from side to side until all of the crackers are thoroughly coated.

4. Set aside at room temperature to marinate overnight or at least 10 hours. Turn bag over a few times during this time to make sure all the crackers are well coated.

5. When ready to bake: Preheat the oven to 250°F.

6. Line a sheet pan with parchment paper, and carefully arrange the crackers on the pan.

7. Bake for about 35-45 minutes or until the Saltines are warmed through and crisp. They won’t brown very much. You can stir them gently a few times if you like but I didn’t find that it made a lot of difference.

8. Set aside to cool to room temperature. Serve immediately or transfer to an airtight container and store at room temperature for up to two weeks. Do not freeze or refrigerate or they will become soggy.