Saltines are a magical cracker. Whatever it is about them that makes it nearly impossible to eat six in less than a minute (the Saltine Challenge: not for the faint of heart or dry of mouth) also makes these famously basic crackers able to soak up a ton of liquid and still retain their crunch. This recipe is a twist on fire crackers, a Southern classic also called party crackers or comeback crackers. Fire crackers are usually flavored with ranch dressing seasoning packets, but here tangy and herbaceous za’atar gets the spotlight. While you can eat the crackers directly out of the bag after the overnight soak in the spiced oil, baking them for just 15 minutes in a low oven helps set the flavors and keep each bite extra crispy.
6–8 servings
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Combine ½ cup extra-virgin olive oil, ½ cup vegetable oil, ¼ cup za’atar, 1 tsp. garlic powder, and a few grinds of freshly ground black pepper in a large resealable plastic bag. Massage bag to mix. Add 8 oz. saltine crackers (about 2 sleeves) and seal bag. Turn and gently shake to coat crackers. Let sit at room temperature 8–12 hours.
Preheat oven to 250°. Bake crackers on a rimmed baking sheet until golden and crisp, 13–17 minutes. Let cool.
Do ahead: Crackers can be baked 5 days ahead. Store airtight at room temperature.
