Saltines are a magical cracker. Whatever it is about them that makes it nearly impossible to eat six in less than a minute (the Saltine Challenge: not for the faint of heart or dry of mouth) also makes these famously basic crackers able to soak up a ton of liquid and still retain their crunch. This recipe is a twist on fire crackers, a Southern classic also called party crackers or comeback crackers. Fire crackers are usually flavored with ranch dressing seasoning packets, but here tangy and herbaceous za’atar gets the spotlight. While you can eat the crackers directly out of the bag after the overnight soak in the spiced oil, baking them for just 15 minutes in a low oven helps set the flavors and keep each bite extra crispy.
Ingredients
6–8 servings
½
½
¼
1
8
Preparation
Step 1
Combine ½ cup extra-virgin olive oil, ½ cup vegetable oil, ¼ cup za’atar, 1 tsp. garlic powder, and a few grinds of freshly ground black pepper in a large resealable plastic bag. Massage bag to mix. Add 8 oz. saltine crackers (about 2 sleeves) and seal bag. Turn and gently shake to coat crackers. Let sit at room temperature 8–12 hours.
Step 2
Preheat oven to 250°. Bake crackers on a rimmed baking sheet until golden and crisp, 13–17 minutes. Let cool.
Do ahead: Crackers can be baked 5 days ahead. Store airtight at room temperature.
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Reviews (3)
Back to TopI have made these a couple times. They are delicious and a great addition to an appetizer spread. And they are so easy!
Melissa N-P
Maine
11/18/2023
These were such a hit at my last dinner party!
Dale Howard
Ocala, FL
11/11/2023
So delicious and easy to prepare. I let them sit overnight longer than 12 hours and then baked them. They were a huge hit! Will be making again and again.
Michelle
Charlotte
5/6/2023
Don’t know why this works, why the crackers don’t get soggy, but it works and makes a tasty app that sparks conversation amongst those of us us who did not grow up on fire crackers! I will be trying other spice combos.
Anne
Sacramento
11/24/2022
These are very good crackers. Easy to make and a nice change from other recipes
Anonymous
Denver CO
11/23/2022
These have become a go-to cracker for Tapas night (love them with warm marinaded Mediterranean olives) and with creamy potato or butternut squash soup. I've made them weekly since tearing out the recipe from the magazine. Along with the Cheddar Chipotle crackers there is rarely a time when they aren't in my pantry.
Annie in KC
Kansas City, Missouri
11/21/2022
The print icon is over on the left
Anonymous
11/6/2022
Recipe does not print...?
Anonymous
11/5/2022