Firecracker Cheez-Its
Firecracker Cheez-Its turn cheese crackers into a spicy snack with a zesty ranch and cayenne coating. Baked low and slow at 250°F, they deliver a crunchy finish.
Equipment
- Small bowl
- Whisk
- large bowl
- Sheet Pan
- Airtight container
Ingredients
- 12.4 ounces cheese crackers (like Cheez Its brand)
- 1/3 cup vegetable oil
- 1 ounce Ranch dressing mix (dry mix, don't make dressing)
- 2 teaspoons cayenne pepper
Instructions
- Heat the oven to 250°F. Set the rack near the center so the crackers receive steady, gentle heat.
- Whisk the vegetable oil, dry Ranch dressing mix, and cayenne in a small bowl until fully blended. The mixture should look evenly speckled, with no pockets of dry ranch seasoning.
- Put the cheese crackers in a large bowl and drizzle the seasoned oil over them. Toss gently until the crackers look lightly glossy and evenly coated without breaking apart.
- Spread the coated crackers in one layer on a sheet pan and bake for 15 minutes at 250°F. Stir and turn them across the pan so the corners and center heat evenly.
- Return the pan to the oven for 10 minutes, then serve the crackers warm or at room temperature. The coating should shift from shiny to more matte as the oil absorbs and the crackers crisp.
Notes
Seasoning tip: Whisk the dry ranch mix and cayenne into the oil completely before pouring so every cracker receives even flavor without salty clumps.
Baking tip: Stir the crackers halfway through baking to redistribute the oil and prevent greasy patches from collecting on the pan.
Texture tip: Allow the crackers to cool completely on the sheet pan before storing. Trapping warm steam in a sealed container causes them to turn soggy.
Storage and recrisping: Keep cooled crackers in an airtight container at room temperature for up to 6 days. Recrisp softened crackers on a sheet pan at 250°F for 5 to 8 minutes.
Nutrition information is an estimate based on common ingredients and serving sizes. Values may vary depending on brands, portions, and substitutions.