These fire crackers live up to their name. With two layers of heat you will find them crazily addicting. While Baklouti is our spiciest olive oil, any of the spicy oils would be great, and not quite as explosive as Baklouti. The addition of Tuscan Herb adds a needed layer of flavor and depth to these crackers. We prefer to eat these crackers by themselves or dipped in ranch dressing. I bet they would even be great as an accompaniment to oysters.
Ingredients
- 1 gallon Ziplock plastic food bag
- 1 cup Olive This! Baklouti Olive Oil
- 1/4 cup Olive This! Tuscan Herb Olive Oil
- 3 tablespoons chili pepper flakes
- 2 tablespoons oregano
- 1 tablespoon basil
- 1/2 teaspoon black pepper
- Saltine Crackers (4 sleeves)
Directions
Using a gallon Ziplock bag add the olive oil and spices. Seal the bag and massage the ingredients together to combine.
A word about these fire crackers and the olive oils. Baklouti olive oil is our spiciest olive oil. Therefore, with a whole cup of baklouti and only a quarter cup of Tuscan herb, these crackers will definitely live up to their name of “fire”. If you wanted to lower the heat impact of these crackers without sacrificing flavor you could always add more Tuscan Herb and less Baklouti while keeping the total amount of olive oil at 1 1/4 cups.
Open the bag and place all of the saltines inside. Reseal and allow to sit for 1-2 hours, turning the bag over several times to coat the crackers with the olive oil mixture.
Enjoy!
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