Making Herb Fired Crackers & Fresh Salsa with Chef Franklin Dye


1 2/3 cups vegetable oil 
1 tsp garlic powder 
1 tsp onion powder 
1/2 tsp black pepper 
2 ozs ranch dressing mix 
3 tbsps red pepper flakes (crushed) 
1 box saltine crackers (multigrain or regular)

  • Place the vegetable oil, garlic powder, onion powder, black pepper, ranch dressing mix, and crushed red pepper flakes in a 2-gallon plastic zipper bag. 
  • Seal the bag and smoosh with your hands to thoroughly combine the oil and spices. 
  • Place the crackers into the bag, seal, and turn the bag over to cover the crackers with the spice mix. 
  • Let the bag sit for about 1 hour, then turn again. Repeat several more times until the crackers are well-coated with spice mix, and allow the bag to sit overnight. Remove crackers and serve. Serve warm for a more intense flavor.

2 (14.5 ounce) cans stewed tomatoes
1/2 onion, finely diced
1 teaspoon minced garlic
1/2 lime, juiced
1 teaspoon salt
1small can chopped green chiles,
3 tablespoons chopped fresh cilantro 
2 each fresh jalapenos
1 teaspoon cumin
½ teaspoon coriander

  • Place the tomatoes, onion, garlic, lime juice, salt, jalapenos, green chiles, and cilantro in a blender or food processor. 
  • Add cumin and coriander.  
  • Blend on low to desired consistency.  

More Stories

  • Chef Franklin from U.S. Foods shows us how to make cowboy butter. 

  • Chef Franklin Dye from U.S. Foods shows us how to make a Greek…

  • Chef Franklin Dye shows us how to make spicy shrimp. 

Don't Miss

Latest News

  • KARK 4 News

  • KARK 4 News

  • KARK 4 News Mobile App

  • Arkansas Storm Team Mobile App