A fast and easy crowd pleasing appetizer is the spicy fire oyster crackers recipe! The prep time of this recipe only takes about 5 minutes. After mixing, you can walk away and let the crackers soak up the spicy ranch seasoning for 30 minutes, then pop them in the oven for a quick finish.
Our family’s original recipe calls for using canola oil, but in an effort to reduce our amount of seed oils, I started making these with light tasting olive oil and they’re still absolutely delicious.
Table of Contents
Why You’ll Love these Spicy Fire Oyster Crackers
It’s Quick – The recipe is easy to mix together in one large bowl or ziptop bag if you want to minimize clean up.
It’s Easy – The spicy fire oyster crackers are made using only a handful of mostly pantry staple ingredients. Usually the only thing I have to restock on is the actual oyster crackers because they disappear fast in our house.
It’s Addicting – The slight spicy flavor of the seasoning with the butter cracker has you coming back for more! These small seasoned crackers are great snack to keep around for anytime.
What Ingredients do You Need to Make this Spicy Fire Oyster Cracker Recipe?
- 10 ounce bag Oyster Crackers
- 1 Package of Ranch Seasoning
- 1 Tablespoon Red Pepper Flakes
- 1 Teaspoon Garlic Powder
- 1/2 Cup Light Tasting Olive Oil
How to Make Spicy Oyster Crackers
Preheat your oven to 250°F.
Combine the oyster crackers, ranch seasoning, red pepper flakes and garlic powder in a large ziptop bag or large mixing bowl with lid. Close the bag or bowl and lightly and shake to distribute the seasonings. Open the bag or bowl and add the olive oil. Close the bag again and lightly shake to ensure all of the crackers are well coated with the olive oil and spice mix.
Allow the crackers to sit and marinate for about 30 minutes.
After 30 minutes, place the crackers on a rimmed baking sheet in a single layer. Bake for 20 minutes at 250°F, tossing halfway through. The crackers will turn a slight golden brown. Allow the fire crackers to cool and store them in an airtight container.
What Can I Use instead of Oyster Crackers?
I have also made these with 10 ounces of mini saltine crackers. Saltines tend to absorb more oil, so you might need to add another tablespoon or more of olive. Cheez-It’s are also a good alternative to add another flavor variation.
Pro Tips:
Instead of:
Roasted Red Pepper Flakes – Add more or less depending on your preferred level of fire.
Oil – If light tasting olive oil is not available, use avocado oil.
What to Serve with Spicy Fire Oyster Crackers
The spicy fire crackers are an addicting party food and good to add onto a charcuterie board amongst other delicious appetizers.
They are also a delicious garnishment for homemade soup and chili.
How to Store Spicy Fire Oyster Crackers?
Store the spicy crackers in an air-tight container for up to two weeks. I can’t speak to longer storage, because they never last that long in our house.
Package in a mason jars with a bow for the perfect holiday gift or tailgate hostess gift!
These little crackers are guaranteed to become a new family favorite. Keep them on hand for movie night or your next party! Also, try my Creamy Hatch Green Chile & Corn Dip recipe!
Spicy Fire Oyster Crackers Recipe
Ingredients
- 10 oz Oyster Crackers
- 1 pkg Ranch Seasoning Mix
- 1 Tbsp Red Pepper Flakes
- 1 Tsp Garlic Powder
- 1/2 Cup Olive Oil light tasting
Instructions
- Preheat your oven to 250°F.
- Combine the oyster crackers, ranch seasoning, red pepper flakes and garlic powder in a large ziptop bag or large mixing bowl with lid. Close the bag or bowl and lightly and shake to distribute the seasonings. Open the bag or bowl and add the olive oil. Close the bag again and lightly shake to ensure all of the crackers are well coated with the olive oil and spice mix.
- Allow the crackers to sit and marinate for about 30 minutes.
- After 30 minutes, place the crackers on a rimmed baking sheet in a single layer. Bake for 20 minutes at 250°F, tossing halfway through. The crackers will turn a slight golden brown.
- Allow the fire crackers to cool and store them in an airtight container.
