Kicking Good Spicy Crackers Recipes

SPICY PARMESAN CRACKERS

Steps:

• Preheat oven to 300°F.
• Combine olive oil, Parmesan, paprika, and cayenne. Pour over saltine crackers in a large bowl, cover tightly with plastic wrap and shake until well coated.
• Bake on a parchment paper-lined rimmed baking sheet for 10 minutes.

SPICY HOT SALTINE CRACKERS

Steps:

• Preheat oven to 250 degrees.
• Add all four ingredients to a large mixing bowl.
• Using a spatula or large spoon, gently mix ingredients for approximately 5-10 minutes to ensure that all ingredients are evenly coated.
• Spread crackers out on a large cookie sheet and bake in oven for 15-20 minutes, stirring them half way through.
• Remove from oven, let cool and enjoy!

SPICY CRACKERS

Steps:

• 1. Place 1 box ZESTA saltine crackers in a large bowl with a sealable lid. In a separate bowl whisk together the remaining ingredients. Drizzle mixture over crackers. Seal lid on bowl and turn bowl over and over for about 10 minutes to make sure all crackers are coated. Crackers are much better if they are allowed to set for 1 day. This allows them to absorb all of the oil and flavoring.

SPICED INDIAN CRACKERS (MATHRI)

Steps:

• Sieve the flour and salt into a bowl, then stir in the cumin seeds and peppercorns.
• Add the cooled (but still liquid) ghee to the dry ingredients and mix in using your fingertips until the mixture resembles coarse breadcrumbs.
• Mix in about 2-3 tbsp cold water to make a firm dough, then knead for 3-4 mins until smooth. Cover and leave for 20 mins at room temperature.
• Knead the rested dough for 1 min, then divide into 15 portions (weigh for accuracy, if you like - each portion should be about 10g). Roll each portion into a ball about the size of a marble and cover with a cloth as you work to stop them drying out.
• Roll each ball out on a lightly oiled surface into a 4cm disc that is roughly the thickness of a 20p coin. Prick all over using a fork to stop the mathri puffing as they cook.
• Heat the oil in a wok or karahi over a medium heat, ensuring it is no more than two-thirds full, to 130°C, or until a cube of bread browns in 1 min. Working in batches, lower the mathri into the oil using a flat slotted spoon. Turn the heat to low and cook the mathri for 2-3 mins on each side until pale golden. Drain on kitchen paper and leave to cool. Will keep in an airtight container for up to two weeks. Top the mathri with Indian pickle and serve at room temperature with masala chai.

SPICY CRACKERS

Steps:

• Divide crackers into gallon baggies. Combine the rest of the ingredients in a bowl and whisk together. Divide mixture and pour into each baggie. Close baggie and agitate the crackers. Turn crackers in bag every 15 minute for about an hour.