Spicy Pickle Ranch Cracker Recipe

Introduction

These Spicy Pickle Ranch Crackers are a tangy, crunchy snack packed with bold flavors from dill pickle powder, ranch seasoning, and a spicy hint of cayenne. Perfect for parties, lunchboxes, or anytime you want a zesty nibble with a satisfying crunch.

Ingredients

• 4 cups mini crackers (like oyster or mini saltines)
• 2 tablespoons dill pickle juice powder
• 2 tablespoons ranch seasoning mix
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon dried dill weed
• 1/2 teaspoon crushed red pepper flakes
• 1/4 teaspoon cayenne pepper
• 1/3 cup vegetable oil

Instructions

1. Step 1: Preheat your oven to 250°F (120°C) and line a large baking sheet with parchment paper.
2. Step 2: In a large mixing bowl, whisk together the dill pickle juice powder, ranch seasoning, garlic powder, onion powder, dried dill, crushed red pepper flakes, and cayenne pepper.
3. Step 3: Add the mini crackers to the bowl and pour the vegetable oil over them. Stir gently until all crackers are evenly coated with the seasoning and oil.
4. Step 4: Spread the coated crackers in a single layer on the prepared baking sheet.
5. Step 5: Bake for 20–25 minutes, stirring halfway through to ensure even crisping.
6. Step 6: Remove from the oven and sprinkle a little extra dried dill over the warm crackers.
7. Step 7: Let the crackers cool completely before transferring them to an airtight container for storage or serving.

Tips & Variations

• Use a spice shaker or toss the crackers in a large zip-top bag for even seasoning distribution.
• Add a few dashes of hot sauce to the oil for extra heat.
• Try substituting mini crackers with broken pretzels or mini breadsticks for a different crunch.
• For a smoky twist, sprinkle in smoked paprika or mix in BBQ seasoning with the ranch and pickle powders.
• Make a cheesy version by tossing in powdered cheddar or Parmesan before baking.
• Omit cayenne and red pepper flakes for a milder, tangy snack.

Storage

Store cooled crackers in an airtight container at room temperature for up to 2 weeks to maintain crunch. To refresh any soggy crackers, reheat in a 250°F oven for 5–7 minutes. For longer storage, freeze in a sealed bag for up to a month and thaw at room temperature before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular saltine crackers instead of mini ones?

Yes, you can use regular saltines by breaking them into smaller pieces for better seasoning coverage and baking.

Is there a non-spicy version of this recipe?

Absolutely! Simply omit the cayenne pepper and crushed red pepper flakes for a mild but flavorful tangy snack.

Spicy Pickle Ranch Cracker Recipe

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★★★★★

5 from 79 reviews

Spicy Pickle Ranch Crackers are a tangy, crunchy snack bursting with bold flavors from dill pickle juice powder, creamy ranch seasoning, and a spicy kick of cayenne and crushed red pepper flakes. These oven-baked crackers offer a perfect balance of zest, herbiness, and heat, making them an irresistible treat for parties, snack time, or even as a crunchy topping on salads and casseroles.

• Author: lea
• Prep Time: 5 minutes
• Cook Time: 25 minutes
• Total Time: 30 minutes
• Yield: 8 servings 1x
• Category: Snack
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Main Ingredients

• 4 cups Mini Crackers (like oyster or mini saltines)
• 2 tablespoons Dill Pickle Juice Powder
• 2 tablespoons Ranch Seasoning Mix
• 1 teaspoon Garlic Powder
• 1 teaspoon Onion Powder
• 1 teaspoon Dried Dill Weed
• 1/2 teaspoon Crushed Red Pepper Flakes
• 1/4 teaspoon Cayenne Pepper
• 1/3 cup Vegetable Oil

Instructions

1. Preheat Your Equipment: Set your oven to 250°F (120°C) and line a large baking sheet with parchment paper to prevent sticking and for easy cleanup.
2. Combine Ingredients: In a large mixing bowl, whisk together the dill pickle juice powder, ranch seasoning mix, garlic powder, onion powder, dried dill weed, crushed red pepper flakes, and cayenne pepper until evenly mixed.
3. Prepare Crackers: Add the mini crackers to the bowl with the seasoning blend, then pour the vegetable oil over them. Gently stir or toss until every cracker is evenly coated with oil and seasoning.
4. Assemble the Dish: Spread the coated crackers out in a single, even layer on the prepared baking sheet to ensure consistent baking and crispness.
5. Bake to Perfection: Bake the crackers in the preheated oven for 20 to 25 minutes, stirring them halfway through baking to promote even crisping and prevent burning.
6. Finishing Touches: Once baked, remove the crackers from the oven and sprinkle an extra pinch of dried dill weed over them while they are still warm for added freshness and aroma.
7. Serve and Enjoy: Allow the crackers to cool completely on the baking sheet before transferring them to an airtight container. Enjoy them as a snack or party appetizer.

Notes

• For increased heat, add extra cayenne pepper or a few dashes of hot sauce to the vegetable oil before mixing with crackers.
• Store the crackers in an airtight container at room temperature for up to 2 weeks to maintain crispiness.
• To re-crisp soggy crackers, bake them at 250°F (120°C) for 5–7 minutes before serving.
• You can double the recipe; just use two baking sheets and rotate them halfway through baking for even cooking.
• Use a large zip-top bag to toss crackers with seasoning for more even coating if desired.

Keywords: spicy crackers, ranch crackers, dill pickle snack, homemade party mix, baked crackers