|By Tim Read|
|Coated, saltine crackers with red peppers
|3 sleeves - of Saltine Crackers w/ salt
1 cup - Canola Oil ( try 1/3 cup extra oil if you use for 4 sleeves of crackers)
3 tbls. - crushed red peppers (4 tbls. will make things super hot; if you use 4 sleeves of crackers, use only 1 tsp more of red peppers unless you like things truly)
1 tsp. - garlic salt (if you really like garlic, try 2 tsp. You can up this in increments until you get it just right for you)
1 pkg. - Hidden Valley Ranch Dressing dry mix (whether you use 3 or 4 sleeves of crackers)
|Put crackers in a sealable Tupperware-style container that will hold your crackers on their sides sitting up, not flat. Mix ingredients and pour evenly over crackers. Seal the container and turn it upside down onto its lid. Turn over every 15 minutes. Do this 4x. They're then ready to serve. They taste best the next day or after sitting for at least 4 hours.
Ideas to try: * infused oils (but not olive oil it wonâ€™t soak into the crackers) * if you use a red pepper infused oil, don't add the red pepper flakes, too.
|Prep Time: 10 minutes
||Cook Time: None|