Snacking has never been better with these Spicy Baked Sriracha Crackers! Delightfully savory and satisfyingly tangy, these buttery, flavorful crackers are a level up from your boring snack routine. So addicting!
Oyster crackers and mini popcorn cakes soak up all of the flavors in this slightly spicy, slightly sweet, buttery Sriracha mixture. These crunchy, baked snacks are the perfect party snack for dinner parties, game day, and more!
In This Article:
Crunchy baked oyster crackers can be found at most grocery stores. Any brand will do.
Skinny Pop Mini Popcorn Cakes are typically located in the snack section. And there's always Amazon!
NOTE: You can use plain mini rice cakes (if you can find them!) instead of popcorn cakes. I originally searched for these but had no luck. Another great option for this recipe are saltine crackers. They absorb all of the Sriracha mixture too!
What ingredients are in these sriracha crackers?
There are just six ingredients in this recipe, plus the crackers. It's beyond easy to make! Here's what you'll need:
- Organic unsalted butter -- better for you than regular butter. Ethically produced Vital Farms is my go-to butter.
- Grapeseed oil -- high in omega-6 fatty acids, I prefer grapeseed over canola oil.
- Sriracha sauce -- this chili sauce packs a punch! It's good on everything!
- Organic maple syrup -- paying a little more for high quality organic maple syrup from Vermont is so worth it. You'll taste the difference!
- Organic honey -- using all-natural, raw and unfiltered honey is always better.
- Garlic powder -- because everything's good with garlic!
- Oyster crackers -- not just for soup, these oyster crackers make great snackers!
- Skinny Pop mini cakes -- these healthy popcorn snacks should be in everyone's pantry full time!
[*See recipe card for exact quantities.]
How do you make the Sriracha mixture?
- Melt the butter in a small saucepan.
- Stir in the grapeseed oil, Sriracha sauce, maple syrup, honey, and garlic. Whisk until well combined.
- Remove from the heat, whisking occasionally until ready to use.
[*See recipe card for detailed instructions.]
NEXT STEP: In two large mixing bowls, gently mix the crackers with the Sriracha mixture until thoroughly coated.
NEXT STEP: Spread the oyster crackers and mini popcorn cakes onto two separate baking sheets. Try not to overlap. Bake low and slow at 275 degrees for 30 minutes, tossing them halfway through.
Remove from the oven and let the crackers sit on the baking tray for 5 minutes to cool. This allows them to get crispy. Toss them and eat!
Have you tried my Crispy Spicy Air Fryer Chickpeas? You'll grab handfuls of these healthy, gluten-free snacks prepared in the air fryer. Just a few spices are in this easy recipe, including Sriracha seasoning for that kick!
Look at these gorgeous, crunchy Spicy Baked Sriracha Crackers! I'm telling you, they're so addicting! You simply cannot eat just one!
Recipe Notes
- You can always use ghee instead of butter. I recommend grass-fed ghee to keep it organic.
- Like it spicier? Add another teaspoon of Sriracha sauce. Mouth on fire!
- You can use plain mini rice cakes instead of popcorn cakes (if you can find them!). Another great option for this recipe are saltine crackers. They absorb all of the Sriracha mixture too!
- Don't have grapeseed oil? Go ahead and use vegetable or canola oil.
Other delicious snack recipes
If you liked these Spicy Baked Sriracha Crackers, you're going to want these other snack recipes too!
- Asian Spiced Pecans
- Baked Purple Sweet Potato Chips
- Homemade Microwave Popcorn
- Easy Spicy Edamame
- Crispy Spicy Air Fryer Chickpeas
Spicy Baked Sriracha Crackers
Snacking has never been better with these Spicy Baked Sriracha Crackers! Delightfully savory and satisfyingly tangy, these flavorful crackers are a level up from your boring snack routine.
- Total Time: 40 min
- Yield: 6 1x
Ingredients
- ¼ cup organic unsalted butter
- ¼ cup grapeseed oil
- 3 tablespoons Sriracha sauce
- 2 tablespoons organic maple syrup
- 1 tablespoon organic honey
- 1 teaspoon garlic powder
- 9-ounce package oyster crackers
- 5-ounce package Skinny Pop Mini Cakes
Instructions
- Preheat oven to 275 degrees.
Make the Sriracha mixture:
- Melt the butter in a small saucepan over medium-low heat, stirring with a whisk.
- Add in the grapeseed oil, Sriracha sauce, maple syrup, honey, and garlic powder. Whisk until well-combined.
- Remove from heat and set aside, stirring occasionally.
Prepare and bake the crackers:
- In two large mixing bowls, gently mix the crackers with the Sriracha mixture until thoroughly coated.
- Spread the oyster crackers and mini popcorn cakes onto two separate baking sheets. Try not to overlap.
- Bake at 275 degrees for 30 minutes, tossing them halfway through. Watch them carefully to avoid overcooking!
- Remove from the oven and let the crackers sit on the baking tray for 5 minutes to cool. This allows them to get crispy. Toss them and dig in!
Notes
- You can always use ghee instead of butter. I recommend grass-fed ghee to keep it organic.
- Like it spicier? Add another teaspoon of Sriracha sauce. Mouth on fire!
- You can use plain mini rice cakes instead of popcorn cakes (if you can find them!). Another great option for this recipe are saltine crackers. They absorb all of the Sriracha mixture too!
- Don't have grapeseed oil? Go ahead and use vegetable or canola oil.
- Prep Time: 10 min
- Cook Time: 30 min
- Category: Snacks
- Method: Stove top / Oven
- Cuisine: Asian Fusion
Nutrition
- Serving Size:
- Calories: 276
- Sugar: 8.1 g
- Sodium: 215.6 mg
- Fat: 17.6 g
- Carbohydrates: 28.2 g
- Protein: 2.6 g
- Cholesterol: 20.3 mg
Jessie Frank says
Holy cow! You were right! These crackers are so addicting! I was planning on eating a handful but kept coming back for more.😜So good!
Asian Caucasian says
Right? I know, so addictive! Glad you liked this recipe, Jessie. And so easy too!