Uncle Ray can't stop snacking on these while watching the game. Just 4 ingredients for the best treat.

These southern 4-ingredient fire crackers are exactly the kind of snack my Uncle Ray would demolish during a big game. They’re one of those old-school Southern party recipes that spread through church potlucks and tailgates—simple pantry staples, big flavor, and absolutely no fuss. You don’t need to turn on the oven, and everything comes together in one big plastic bowl, which is perfect when you’re juggling work, kids, and trying to get snacks on the coffee table before kickoff. Spicy, crunchy, and a little addictive, they’re the kind of thing you make once and then keep the ingredients on standby forever.

Serve these fire crackers in a big plastic or glass bowl right in the middle of the coffee table so people can grab a handful during the game. They’re great alongside cold beer, sweet tea, or fizzy drinks. I like to pair them with a simple cheese board (cheddar, pepper jack, and some sliced summer sausage) or a bowl of ranch dip for extra cooling power if you went heavy on the spice. They also travel well in zip-top bags for tailgates, road trips, or as a crunchy topper for chili or tomato soup.

Servings: 10-12

1 (16-ounce) box saltine crackers (about 4 sleeves)

Pour the entire box of saltine crackers into a large, clean plastic bowl with a tight-fitting lid. A big, wide bowl works best so the crackers have room to move around and get evenly coated.

In a separate medium bowl or large measuring cup, whisk together the neutral oil, dry ranch salad dressing mix, and crushed red pepper flakes until the seasoning is fully moistened and no big clumps of ranch remain.

Slowly drizzle about one-third of the seasoned oil mixture over the crackers in the plastic bowl. Gently place the lid on the bowl and turn the bowl over a few times to coat the crackers without breaking them too much.

Remove the lid, drizzle another one-third of the seasoned oil over the crackers, replace the lid, and gently flip and rotate the bowl again so more of the crackers get coated. Repeat one more time with the remaining seasoned oil, flipping and turning the bowl until everything looks fairly evenly covered.

Let the crackers sit in the sealed bowl at room temperature for at least 1 hour, flipping the bowl every 15 minutes or so to keep redistributing the oil and seasonings. The crackers will slowly soak up the oil and turn dry and crisp again.

After an hour, open the bowl and check a cracker. If it still feels a little oily on the surface, let the crackers rest another 30 to 60 minutes, giving the bowl a flip now and then, until the oil is fully absorbed and the crackers are dry to the touch but well seasoned.

Serve the fire crackers straight from the plastic bowl or transfer them to a serving bowl. Store any leftovers in an airtight container or zip-top bags at room temperature for up to a week.

To dial back the heat, cut the crushed red pepper flakes down to 1 tablespoon, or even 2 teaspoons if you’re serving kids or spice-sensitive friends. If you love extra heat, bump the red pepper flakes up to 3 tablespoons or add a teaspoon of cayenne pepper (this will definitely make them true “fire” crackers). For a slightly richer flavor, swap half of the neutral oil for light olive oil, but avoid strongly flavored oils so the ranch and spice can shine. You can also use mini saltines or oyster crackers for more bite-sized snacking; just keep the rest of the recipe the same and shake the bowl a bit more gently. For a game-day snack mix, toss the finished fire crackers with pretzels, cheese crackers, or roasted peanuts. If you need to make them ahead, prepare the crackers the night before—by the next day the flavor is even better, and they hold up well in airtight containers for several days, making them perfect for busy weeks when you want a quick, homemade snack on hand.