Ingredients:

  • 1 (16-ounce) package saltine crackers (approximately 70-80 crackers)
  • 1 cup vegetable oil (240 ml)
  • 1 packet (1 ounce) dry ranch dressing mix (28g)
  • 1 teaspoon garlic powder (5 ml)
  • 1 teaspoon onion powder (5 ml)
  • 1 teaspoon dried dill weed (5 ml)
  • 1/2 teaspoon red pepper flakes (2.5 ml)

Instructions:

  1. In a small bowl, whisk together the vegetable oil, ranch dressing mix, garlic powder, onion powder, dill weed, and red pepper flakes until well combined.
  2. Place the saltine crackers in the large zip-top bag.
  3. Pour the oil mixture over the crackers. Seal the bag tightly, removing as much air as possible.
  4. Gently toss and massage the crackers in the bag to ensure they are evenly coated with the oil mixture.
  5. Lay the bag flat in the refrigerator and marinate for at least 2 hours, or ideally overnight, flipping the bag occasionally to redistribute the marinade.
  6. Preheat oven to 250°F (120°C).
  7. Line a baking sheet with parchment paper or aluminum foil (optional).
  8. Spread the crackers in a single layer on the prepared baking sheet.
  9. Bake for 5-10 minutes, or until the crackers appear slightly toasted and the oil has been absorbed. Watch them carefully, as they can burn quickly.
  10. Remove from the oven and let cool completely on the baking sheet before serving. Store in an airtight container at room temperature.