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Spicy Ranch Ritz Crackers

by Ross on June 2, 2013

20131007_133657Why not customize the Ritz cracker for your next party? Here you take a full box of regular Ritz crackers and toss them in 8 tbsp (1 stick) of melted, unsalted butter.  I place the crackers in a large bowl, then drizzle half the butter over them, toss – and repeat.

In a separate bowl, combine one package Ranch Seasoning mix, 1 tbsp. red pepper flakes, 1 tsp. garlic powder and 1/2 c. grated Parmesan cheese – stirring to combine. Shake over buttered crackers and gently stir to coat crackers in mixture.

Alternatively, I use 2 tbsp. Penzey’s Buttermilk Ranch Seasoning and 1 tsp. Penzey’s Roasted Garlic Salt.

Place on a half sheet pan and bake in a 300 degree oven for 20 minutes. Remove from oven and allow to cool completely. Enjoy!

{ 19 comments… read them below or add one }

LaSonya Nolan June 23, 2013 at 11:15 pm

Looks delicious

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Mary B July 16, 2013 at 9:51 pm

Small (11oz) or big box (15 oz) of Ritz?

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Ross Sveback July 17, 2013 at 11:15 am

Big box, 15 oz.

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Wendy July 29, 2013 at 1:09 pm

What a great idea! This is a great snack and it goes even better with soup or stew. Such a simple recipe also! Absolutely delicious!

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Ross Sveback July 29, 2013 at 4:15 pm

Thank you Wendy!

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Susan August 11, 2013 at 3:00 pm

Just made these to send to my daughter who is serving in Afghanistan…all I can say is yummy, yummy, yummy! She’s going to love them.

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April Roberts September 1, 2013 at 11:33 am

Oh my,,,, These are awesome! Better make two boxes!

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Ross Sveback September 2, 2013 at 7:45 pm

Thank you April, I will have to try that!

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Sally Martin October 8, 2013 at 1:54 pm

Can the crackers be stored in tins and for how long? Could they be frozen ahead for a party ? Thanks

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Ross Sveback October 8, 2013 at 3:57 pm

Yes to both Sally – I have actually frozen them for a month to save me time.

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Connie Mingee October 18, 2013 at 7:21 pm

Made these yesterday. Crackers are a little soggy. Next time going to use oil, little less garlic and red pepper. Otherwise, I really like them.

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Sybil October 22, 2013 at 9:55 pm

Should they be placed single-layer on the baking pan?

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Ross Sveback October 23, 2013 at 5:59 am

No, they can just be tossed onto the pan in a hodge-podge manner – I just try to make sure none of them are sticking together before I put them in the oven is all.

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Diane October 26, 2013 at 8:57 pm

These are great. Super for a Sunday football game, take a batch to work and let them beg for the recipe. Easy, and addicting.
Make sure you separate the crackers, I used two cookie sheets for one batch, changing the sheet at 7 minutes.

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Ross Sveback October 28, 2013 at 9:07 am

What a great idea – two sheets. I do separate the crackers as well, and will adjust the recipe to reflect that – thanks!

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Mary R December 14, 2013 at 3:57 pm

I added dill weed, just a tablespoon or so. Just my preference. Laid them out single layer on the pan and they were amazing. Must wait until they are cooled all the way for best flavor. Love these! Thank you.

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Joye December 15, 2013 at 4:18 am

These are delicious

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Jillian December 24, 2013 at 12:03 am

Made this morning; tossed into a glass deep-dish pie plate & stirred every 5 mins. Easy, delish, and a big hit with coworkers. Next time will add about 1/2 tsp of cayenne pepper as well, as we love spicy food. Thanks for sharing!

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Sue December 25, 2013 at 10:29 pm

Made these for Christmas and everyone is in love! This is my new favorite seasoning combo–did some peanuts for the gluten free crowd and am about to experiment with some cheese crackers and pretzels. Thank you for sharing!

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