MINI SALTINE RANCH CRACKERS RECIPES

Steps:

• Preheat oven to 250 degrees F (120 degrees C).
• In a large bowl, combine the dressing mix, dill weed, vegetable oil, lemon pepper, and garlic powder. Add oyster crackers, and toss to coat. Spread evenly on a baking sheet.
• Bake for 15 to 20 minutes in the preheated oven, stirring gently after 10 minutes. Remove from oven, and allow to cool before serving.

Steps:

• Place canola oil, crushed red pepper flakes, dry Ranch dressing mix, garlic powder, and onion powder in a jumbo (2-gallon) Ziploc bag. Seal bag and work mixture with your hands to thoroughly combine the oil and seasonings.
• Add crackers to the bag.
• Seal Ziploc bag with air in it (to allow crackers some room to move around). 
• Gently turn bag over and over to tumble crackers around until all crackers are coated with the oil mixture.
• Let the bag sit for about an hour, then turn again. Repeat several times until all of the oil mixture is absorbed.
• Allow crackers to rest in the bag overnight to best develop their flavor.
• Store in an airtight container for up to about 1 week.
• Substitute 1 (16-ounce) box of regular-sized Saltine crackers if you'd like to make larger Fire Crackers! -- Use all 4 sleeves of crackers from the box.
• You can use a large shallow container with a tight-fitting lid instead of a jumbo Ziploc bag.