Fire Cracker Saltines Are A Southern Staple You Need To Try
You can have a party filled with hundreds of beautiful, interesting people fueled by bubbly champagne and accented with colorful flowers and dazzling light fixtures. But a party isn't a party unless there's finger food. Whether you like an elegant bowl of marinated olives or cheesy beef sliders held together by a toothpick, the best dishes to bring to a party are those rich in flavor and easy to share. But what if you don't have a knack for crafting party-ready appetizers? If you need an easy-to-make, crowd-pleasing snack that's as humble as it is extravagant, try fire cracker saltines.
These Southern kitchen weapons are more than just a boring old cracker. With roots that tie back to Alabama, fire crackers are saltines marinated in oil and various seasonings for a blast of flavor that rivals the bland taste of plain store-bought crackers. Although these spicy little saltines are typically made by combining cooking oil, ranch seasoning, red pepper flakes, and garlic powder, you can add just about any other spice, sauce, or ingredient that makes your heart sing, making it a versatile and customizable snack.
Tips for making fire crackers
The best part about fire crackers, aside from their bold flavor, is that they're easy to prepare and accessible to foodies who are new to cooking. All you need to make a delicious fire crackers batch is saltines, oil, seasonings, and a container (that you'll use to marinate the ingredients). Although it's a laid-back process, even basic recipes come with instructions, so it's good to keep these tips in mind when making a batch for a party or solo snacking.
In Southern cooking, adventure is everything, so when it comes to spices and seasonings, get creative! If you don't love ranch seasoning and red pepper flakes, use a spice blend that better suits your taste buds. As for oil, canola and vegetable oil are often used, but olive oil can impart a lush and nutty flavor while avocado oil can provide a more neutral yet nutrient-dense flavor. The choice is yours.
You can marinate the crackers in a lidded food storage container or a resealable plastic bag. Remember to shake up or rotate the vessel to achieve an even coat. You can marinate them anywhere between 20 minutes to a few hours. You can even leave them overnight. Although it's not required, baking the crackers after they marinate until they develop a pleasant char will give them an ultra-crunchy texture. Once they've finished marinating or baking, store them in a food container. This will help them stay fresh for about a week.
Jazzing up fire crackers
Now that you know how tasty and down-to-earth fire crackers are, you'll need inspiration for seasoning and spice blends to give them flavor along with pairings to round out the snack. Luckily, these no-frills crackers pair well with just about anything, and thanks to the mostly neutral flavor of saltine crackers, you can give them a depth of flavor with whatever you might be craving that day.
Inspire the fire crackers with an Italian flare by marinating them in a refreshing and herbaceous mix of dried oregano, basil, thyme, garlic powder, and red pepper flakes for a subtle kick that stays true to the original recipe. For something zippy and light, zesty lemon juice or dried lemon peel powder pairs well with the warmth of black pepper further accentuated by a generous serving of garlic and onion powder for an allium flair, culminating in a refreshing, citrus-forward profile with a mild spiciness. Hosting a barbecue? Smoked paprika provides the crackers with a deep, campfire-like flavor, and when combined with garlic and onion powder, a touch of sweet brown sugar, and chili powder, you'll have a Southern barbecue-inspired snack faster than you can say brisket.
Don't hesitate to grate a layer of cheese over the final product for a touch of richness. Also, you can never go wrong with a lemony, garlic yogurt dipping sauce or a robust marinara. Have fun discovering what flavors work for you — you'll never look at saltines the same way again.