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She tried a couple of slices and then passed the package to me to finish.

Apparently the skulls on the label and the heat scale all the way at the Hot level did not clue her into the fact that this cheese snack is not for the meek. She saw the Carolina Reaper version and decided to pick that up thinking it was just a fancy pepper jack. My wife buys the Cracker Cuts at our local HEB on a regular basis, and she particularly likes the Habanero Cheddar flavor. The Cracker Cut cheeses from HEB definitely offer a tasty choice that are low in carbs and deliver some protein, and their Carolina Reaper version definitely packs a punch. But if you are looking for something lower in carbs and/or less processed, you have some options as well. There are plenty of spicy options out there when you are looking for something to munch on, particularly among the salty snacks that promise to bring the heat. Please let me know if you enjoyed it.Bottom Line: This is a delicious cheese snack that delivers quite a kick of heat. I made a recipe card if you would like to share this amazingly easy yummyness. My kids can and have eaten the crackers with the two-tablespoons of red pepper mixture, but that's us. Feel free to use less crushed red pepper if you don't like mildly hot food. You can add more time if you have two sheets like I did, but 15-minutes should make them crispy and not oily.įair warning: These crackers gave my husband heartburn, but he said it was worth it.

Bake the crackers for about 15-minutes.

I pulled out the crumbs (and saved them of course!) and poured the oil mixture over the main batch of crackers.

After placing the crackers on the baking sheets, you will be left with crumbs and the oil mixture in the bowl.

I took the batch to a party and wanted them to look good. This is where I separate the more whole crackers from the broken ones.

Move and mix the crackers around and pour the remaining amount of oil mixture over the crackers until thouroughly coated.

Place all four sleeves of saltine crackers in the large bowl and slowly pour the oil mixture over the crackers.

Add the ranch dressing packet and your chosen amount of crushed red pepper to the oil and mix well.

baking sheet (or two if you separate the broken pieces from the whole ones like I do).

2-tablespoons (my kid-friendly version) to 3-tablespoons (a little heat to it) crushed red pepper.

one-pound (1-LB) or four sleeves (usually a box) of saltine crackers.

Prep Time: 10-minutes Bake Time: 250-degrees for 15-20 minutes Ingredients Seriously, you will just have to take my word for it until you make a batch. Have-to-stop-eating-but can't snack crackers.

This is my recipe for snack crackers using regular "saltine" crackers that everyone I know LOVES! Addictive, hard-to-put-down snack crackers.