Well, my goodness me! There’s good and then there’s crazy good. These Fire-Eater Saltines are definitely crazy good. A good healthy amount of spicy kick on a crunchy yummy cracker. That’s all you’ll need, trust me. Yes, you could slather a bit of cream cheese on them too, but I found them addicting enough just as they are.
There’s really no need to make just a single batch of Fire-Eater Saltines because a lil ole sleeve just isn’t going to be enough, that’s for sure! And if you don’t like the heat, just substitute your favorite (milder) seasoning.
Also try my lime pepper and Buffalo wing saltines.
Prep Time8 hrs
Total Time8 hrs
Servings: 30 or so crackers
- 1 sleeve Saltine crackers low-salt work just fine
- 1/3 cup vegetable oil
- 1 tablespoon Fire-Eater seasoning
Place crackers in a large resealable bag or container.
Pour in the oil.
Sprinkle with the seasoning.
Seal and gently toss to coat.
Let sit (on the counter) for 12 hours to get 'happy', tossing gently every once-in-a-while.
Serve as-is or with cream cheese for topping.
Oh wow these homemade Cheezit crackers were great! And what fun to make!
They taste just like the ones you buy in the store. Next time, I’m going to add some Creole seasoning to give them some kick! Or, maybe I’ll make my Cheez-It-alianos!
I also love making homemade gummy bears, Jolly Rancher lollipops, and cheese straws!
Homemade Cheezit Crackers
Prep Time45 mins
Cook Time15 mins
Total Time1 hr
- 8 ounces sharp cheddar shredded (I used Tillamook)
- 2 tablespoons freshly grated Parmesan cheese
- 2 teaspoons garlic powder
- 1/2 stick butter softened and cut into 4 pieces
- 1/2 teaspoon salt plus more for sprinkling
- 1 cup unbleached flour
- 2 tablespoons ice cold water
Combine the cheeses, garlic powder, butter, and salt in a mixer using the dough paddle. The dough will be very crumbly.
Mix in the flour and slowly add in the water (make sure you use very cold water!) until the dough is the consistency of a pie dough.
Divide the dough into halves and form into discs. Wrap in plastic wrap and place in the fridge for at least 30 minutes.
Preheat oven to 375 F.
Place dough on parchment paper or silicon mat and roll out to a 1/8" thickness. Try to make the dough as square as possible. Using a pastry wheel, cut the dough into 1" squares. Poke a hole in the center of each square with a toothpick and transfer to un-greased baking sheets.
Bake 10-15 minutes or until puffed up and golden brown. Remove to cooling racks and sprinkle with additional salt if desired.
These little herbed wonton crisps are beyond easy to make and they pack a lot of flavor.
I’ve made these with herbs, Creole seasoning, salt and fresh cracked pepper… Use whatever you have on hand.
Also try my wonton potstickers.
Herbed Wonton Crisps
Don't be afraid to experiment with toppings.
Prep Time5 mins
Cook Time10 mins
Total Time15 mins
- 20 wonton wrappers
- Olive oil
- 1 teaspoon minced garlic
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
Preheat oven to 425 F.
Spray a baking sheet with non-stick cooking spray.
Place wonton wrappers on baking sheet (you may have to use two trays or work in batches). Bake for 2-3 minutes.
Using a mortal and pestle, lightly smash the herbs together.
Flip the wonton wrappers. Lightly spritz with olive oil (if you don't have a spritzer you can brush the oil on, but use only a very small amount).
Sprinkle wrappers with herbs.
Bake another 2-5 minutes or until golden brown and lightly crisp.
Remove and let cool. The wrappers will crisp up completely as they cool.