Matzah Fire Crackers

Serves 1
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Directions

  1. 1Break the matzah into six pieces and add it to a large ziplock bag.
  2. 2Break the matzah into six pieces and add it to a large ziplock bag.
  3. 3Break the matzah into six pieces and add it to a large ziplock bag.
  4. 4Make the marinade with olive oil, chili flakes, Aleppo pepper, sweet paprika, turmeric, garlic powder, caraway seeds, sugar, and salt.
  5. 5Make the marinade with olive oil, chili flakes, Aleppo pepper, sweet paprika, turmeric, garlic powder, caraway seeds, sugar, and salt.
  6. 6Make the marinade with olive oil, chili flakes, Aleppo pepper, sweet paprika, turmeric, garlic powder, caraway seeds, sugar, and salt.
  7. 7Mix well.
  8. 8Mix well.
  9. 9Mix well.
  10. 10Pour the marinade over the matzah and gently toss to coat.
  11. 11Pour the marinade over the matzah and gently toss to coat.
  12. 12Pour the marinade over the matzah and gently toss to coat.
  13. 13Let them marinate in the fridge for a couple of hours, preferably overnight.
  14. 14Let them marinate in the fridge for a couple of hours, preferably overnight.
  15. 15Let them marinate in the fridge for a couple of hours, preferably overnight.
  16. 16Dump all the crackers onto a baking sheet and toast them low and slow at 250 degrees for 20-30 minutes.
  17. 17Dump all the crackers onto a baking sheet and toast them low and slow at 250 degrees for 20-30 minutes.
  18. 18Dump all the crackers onto a baking sheet and toast them low and slow at 250 degrees for 20-30 minutes.

Ingredients

  • 1 pound matzah
  • 1 pound matzah
  • 1 pound matzah
  • 1.33 cups extra-virgin olive oil
  • 1.33 cups extra-virgin olive oil
  • 1.33 cups extra-virgin olive oil
  • 1 tablespoon garlic powder
  • 1 tablespoon garlic powder
  • 1 tablespoon garlic powder
  • 1 tablespoon chili flakes
  • 1 tablespoon chili flakes
  • 1 tablespoon chili flakes
  • 1 tablespoon caraway seeds
  • 1 tablespoon caraway seeds
  • 1 tablespoon caraway seeds
  • 1 tablespoon sugar
  • 1 tablespoon sugar
  • 1 tablespoon sugar
  • 2 teaspoons sweet paprika
  • 2 teaspoons sweet paprika
  • 2 teaspoons sweet paprika
  • 2 teaspoons Aleppo pepper
  • 2 teaspoons Aleppo pepper
  • 2 teaspoons Aleppo pepper
  • 1 teaspoon turmeric
  • 1 teaspoon turmeric
  • 1 teaspoon turmeric
  • salt
  • salt
  • salt

Equipment

ziplock bagmeasuring cupwhiskbaking sheet

Tips

  • Break each sheet of matzah into six pieces.
  • Chill the matzah in the fridge for at least 2 hours, up to 24 hours.
  • Toast in the oven at 250°F (120°C) for 20 to 30 minutes, until toasty.