Spice up your average appetizer offering.
These Firecracker Saltines are hotand meant to be hot.
Don’t shy away from them.
Credit:Victor Protasio; Food Styling: Ruth Blackburn; Prop Styling: Missie Neville Crawford
But if you gotta scale them down just a bit, cut back on the cayenne pepper.
Or get the recipe fora milder version of Firecrackers.
Press out excess air, and seal.
Shake vigorously until mixture is combined.
Add crackers to bag; reseal and gently shake to coat evenly in oil mixture.
Preheat oven to 300F with racks in the upper third and lower third positions.
Remove crackers from oil mixture in bag; discard remaining oil mixture.
Transfer crackers to prepared wire racks, arranging cracker in a single layer.
Let crackers cool on racks completely, about 30 minutes.
Serve immediately, or store in an airtight container at room temperature up to 5 days.
