Name: Spicy Pickle Ranch Crackers Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: American
Ingredients: 4 cups Mini Crackers (like oyster or mini saltines); 2 tablespoons Dill Pickle Juice Powder; 2 tablespoons Ranch Seasoning Mix; 1 teaspoon Garlic Powder; 1 teaspoon Onion Powder; 1 teaspoon Dried Dill Weed; 1/2 teaspoon Crushed Red Pepper Flakes; 1/4 teaspoon Cayenne Pepper; 1/3 cup Vegetable Oil

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Introduction

Spicy Pickle Ranch Crackers are a crunchy, flavorful snack that combines tangy pickle seasoning with zesty ranch and a kick of heat. Perfect for movie nights or casual gatherings, these crackers are easy to make and irresistibly addictive.

A wooden bowl lined with crumpled parchment paper holds a pile of golden-brown, square crackers speckled with herbs and spices, giving them a textured look with visible flecks of red and green. On top, small sprigs of fresh dill add a bright green contrast. At the back edge of the bowl, several round, glossy slices of green pickles are neatly arranged, some garnished with dill as well. Outside the bowl, on the white marbled surface, a single cracker and a few more pickle slices are placed casually. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 cups Mini Crackers (like oyster or mini saltines)
2 tablespoons Dill Pickle Juice Powder
2 tablespoons Ranch Seasoning Mix
1 teaspoon Garlic Powder
1 teaspoon Onion Powder
1 teaspoon Dried Dill Weed
1/2 teaspoon Crushed Red Pepper Flakes
1/4 teaspoon Cayenne Pepper
1/3 cup Vegetable Oil

Instructions

Step 1: Preheat your oven to 250°F (120°C) and line a baking sheet with parchment paper.
Step 2: In a large bowl, whisk together dill pickle powder, ranch seasoning mix, garlic powder, onion powder, dried dill weed, crushed red pepper flakes, and cayenne pepper.
Step 3: Add the mini crackers to the bowl and pour in the vegetable oil. Toss everything together until the crackers are well coated with the seasoning mixture.
Step 4: Spread the seasoned crackers evenly on the prepared baking sheet.
Step 5: Bake for 20 to 25 minutes, stirring halfway through to ensure even baking.
Step 6: Remove the crackers from the oven and sprinkle extra dried dill over them while they are still warm.
Step 7: Allow the crackers to cool completely before storing or serving to let the flavors set and the texture crisp up.

Tips & Variations

For a milder spice level, reduce the cayenne pepper or omit the crushed red pepper flakes.
Try substituting vegetable oil with melted butter for a richer flavor.
Add a pinch of smoked paprika for a smoky twist that complements the dill and ranch flavors.
Use gluten-free mini crackers to make this snack suitable for gluten-sensitive guests.

Storage

Store the cooled crackers in an airtight container at room temperature. They will stay fresh and crunchy for up to one week. If they lose crispness, reheat them in a low oven (250°F/120°C) for 5 to 10 minutes before serving.

How to Serve

The image shows a white bowl filled with creamy white dip sprinkled with chopped green herbs. Surrounding the bowl are many golden-brown, crispy, round patties with visible green bits inside, arranged on a white marbled surface. A woman's hand is dipping one of the patties into the white bowl, holding it gently from the edge. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh dill instead of dried?

Fresh dill has higher moisture content and may not coat the crackers as well. It’s best to stick with dried dill weed for this recipe to ensure a crisp, well-seasoned snack.

What can I use if I don’t have dill pickle juice powder?

You can substitute with a mix of dill weed and a small amount of citric acid or lemon juice powder to mimic the tangy pickle flavor, but the taste may be less intense. Adding a splash of pickle juice before baking can also enhance flavor, but use sparingly to avoid sogginess.