These spicy crackers are a Southern Classic and for good reason! They're perfect to eat with soups and stews, chicken salad, egg salad, or even just to munch on by themselves. They are quick and easy to toss up, and are always a crowd-pleaser.
In a container (I like to use a jar) mix together your canola oil, garlic powder, packet of dry ranch mix, and red pepper flakes. We like just 2 tablespoons of red pepper flakes, but you can make them as spicy as you like!
Then empty all 4 sleeves of crackers into a large pan (I use my roasting pan), or you can even divide them into large zip-lock bags.
Pour the oil mixture over your crackers and toss to coat. If you have divided the crackers into zip-lock bags, divide the oil mixture accordingly.
Cover (or zip up), and let them sit for about 20 minutes, so the crackers can soak up the oil, and your fingers aren't greasy when you eat them!
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