Instructions
1. Prepare the Seasoning Oil
In a small bowl or measuring cup, whisk together the oil, red pepper flakes, Italian seasoning, garlic powder, onion powder, smoked paprika (if using), and celery seed (if using) until well combined.
2. Coat the Crackers
Place the entire sleeve(s) of crackers upright in a large, gallon-size resealable plastic bag or a large airtight container with a lid.
Pour the seasoned oil mixture evenly over the crackers. Seal the bag or container.
3. Marinate
Gently tilt and rotate the bag/container to ensure the oil begins to coat all surfaces. Let it rest for 15 minutes, then carefully flip it over.
Repeat this gentle flipping every 30-60 minutes for the first 3-4 hours if possible. Afterwards, let the crackers marinate undisturbed at room temperature for at least 8 hours, or preferably overnight.
4. Serve
The next day, the crackers will be deeply seasoned and dry to the touch. Transfer them to a serving bowl. They are now ready to enjoy.
Chef’s Notes & Tips
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Cracker Choice: Standard salted saltines are traditional. For a richer flavor, use unsalted tops saltines, Ritz, or Club crackers. Avoid crackers that are too delicate or thin.
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Heat Level: For a milder version, reduce red pepper flakes to 1 tablespoon. For extra heat, add ½-1 tsp of cayenne pepper to the oil mixture.
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Even Coating: The key is the gentle, occasional turning during the first few hours. This allows the oil to soak in evenly without pooling at the bottom and making some crackers soggy.
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Storage: Once fully “marinated,” store the crackers in an airtight container at room temperature. They will stay crisp and flavorful for up to 1 week.
Enjoy these zesty, crunchy crackers straight from the container, with cheese, or alongside soups and chili.
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