Have you ever had those white cheddar or pepper jack Cheez-Its? If you have, you'll know that they are addictive little buggers, with original Cheez-Its being the gateway drug.
When I tried this recipe from Sweet Teeth I really don't know what I was expecting to get. I mean, sure, she labeled them as crack. But one person's crack could be another person's...yeah, I can't think of a good analogy for that.
Anyhow, what I ended up with was the love child of white cheddar and pepper jack Cheez-Its. So, if they are addicting on their own, imagine how impossible it is to keep these around!
I like to make them in small batches so they keep fresh and crisp. That does, however, mean you are left with 3/4 of a ranch packet sitting in your cupboard. If that bothers you, just quadruple the recipe. Yep, you won't feel sick at all after you eat some 100+ of these crackers in a single sitting!
- 1/4 cup vegetable oil
- 1/4 packet of ranch mix
- 1 tablespoon red pepper flakes
- 1 sleeve of saltine crackers
- Mix the vegetable oil, ranch mix, and red pepper in a large bowl.
- Add in the saltines and stir gently, coating the crackers but being careful not to break them.
- Let them sit for 5-10 minutes to soak up the seasonings.
- Place them on a foil lined (not necessary, but I'm trying to keep your cleanup to a minimum - trust me, I'm doing you a solid!) cookie sheet and bake in a 250 degree F oven for 15-minutes, stirring halfway through.
- Let cool, then store in a plastic storage bag.
Note: I used 1 tablespoon of red pepper flake because I like spicy food (seriously, I order a 10 at my favorite Thai restaurant). If you aren't a fan of spice, knock it down to 1 teaspoon. You can always add more spice your next time around!
I realize that adding oil to saltines doesn't exactly make a healthy snack, but think of it this way: At least you know what is in these crackers, unlike those tasty Cheez-Its. Now I'm wondering if there's even any cheese in those things...the great mysteries of life that keep me awake at night!