Ingredients
1 box Saltine Crackers
1-13 cup Canola Oil
1 package Hidden Valley Ranch Dressing Mix (1 Oz. Packet)
2 Tablespoons Crushed Red Pepper Flakes, Or More To Taste
Method
Sources
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Heavy-gauge roasting pan with rack — turkey, rib roast, pan gravy
Comprehensive grilling technique — charcoal, gas, wood fire mastery
Class K kitchen fire extinguisher — grease and oil fire safety
Four elements of cooking — fire (barbecue), water (braising), air (bread), earth (fermentation)
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Adjustable stand — hold cookbook or tablet at eye level while cooking
Heavy-gauge roasting pan with rack — turkey, rib roast, pan gravy
Comprehensive grilling technique — charcoal, gas, wood fire mastery
Class K kitchen fire extinguisher — grease and oil fire safety
Four elements of cooking — fire (barbecue), water (braising), air (bread), earth (fermentation)
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Mix oil and red pepper flakes in a glass bowl and allow to sit for 1 hour. Add ranch dressing packet to oil mixture and combine well. Open all crackers and place in a large container with a lid. I use a plastic bulk size mayo jar with a screw top lid. You could also divide these out into gallon-size Ziploc bags. Once you have your crackers in place, just pour the oil mixture on top of them and seal up the container. Rotate your container so that all the crackers will be coated with the mixture and soak up the oil. I usually roll them around every 20 mintues for the next hour or so. Once they are ready, just store them in airtight containers or Ziploc bags lined with a paper towel. These things are so good, I just eat them as they are!