Ingredients:

2 sleeves of saltine crackers
1/4 to 1/2 cup of olive oil
2 tablespoons of ranch dressing mix
1 tablespoon of crushed red pepper flakes

Directions:

Line the crackers in a storage container on their ends. Drizzle the oil over the crackers evenly. I don’t like my crackers too oily, so I use closer to 1/4 cup, but feel free to use the full half cup if you wish. Sprinkle the ranch dressing mix and the crushed red pepper flakes evenly over the crackers. Close the lid tightly.

Flip the container over regularly so that the oil and seasonings coat the crackers. You can do this every 5 mintes for a half hour or you can do this over a full day, flipping when you have time. Lightly shake the container to ensure that the crackers are coated.

You now have two choices. You can eat these just like this or you can bake them so that they aren’t so oily and become a little more brown. To bake, preheat oven to 250 degrees. Line up the crackers flat and bake for 25-30 minutes.

I store them in the same airtight container after baking.