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+ servings
spicy goldfish in a bowl surrounded by arbol chiles

Spicy Goldfish

Rebecca Eisenberg
These spicy Goldfish are made with a cheddar Goldfish cracker and are seasoned with a buttery hot sauce for a mild-medium heat. They're a great snack on their own, but also so good in a creamy tomato soup!
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Prep Time 5 mins
Cook Time 40 mins
Total Time 45 mins
Course Snack
Cuisine American
Servings 6.6 oz


  • 1 (6.6 oz) bag Cheddar Goldfish
  • 70 grams unsalted butter (5 tablespoons)
  • 1 tablespoon hot sauce (Cholula, Frank's Red Hot, Tabasco, Sriracha, etc)
  • ¾ teaspoon garlic powder
  • ¾ teaspoon onion powder
  • ½ teaspoon tomato powder (sprinkled over before baking)


  • Preheat oven to 250°F. Have a large sheet pan ready.
  • Melt butter in 7-10 second bursts in the microwave. When just a few slivers of butter remain, stop microwaving and stir until butter is completely melted.
  • Mix the hot sauce, onion powder, and garlic powder into the melted butter.
  • Pour Goldfish crackers into a large mixing bowl, then stir the spicy butter into the crackers until they are fully coated.
  • Pour the Goldfish onto the sheet pan and use a spatula or your hands to arrange them in an even layer so they don't stick together.
  • Sprinkle tomato powder (or cayenne, paprika, red chile powder, etc) lightly over the Goldfish, depending on how much flavor or heat you want them to have. To avoid clumping, do not stir the Goldfish again until after they're in the oven.
  • Bake for 20-40 minutes (or longer, if needed) until the Goldfish are dried throughout. Gently shake or stir the pan every 10-15 minutes as needed. Remove and let cool completely before eating.
  • Store in an airtight container.


  • If using a hot sauce over 2,500 Scoville, you may want to reduce the amount of hot sauce in the recipe.
  • Add cayenne or another spicy ground pepper - Add ⅛ teaspoon cayenne to the melted butter or sprinkle a dash of cayenne over the Goldfish on the sheet pan instead of or in addition to the tomato powder.
  • Add smoked paprika - If cayenne is too intense, try a spicy smoked paprika instead. Sprinkle it over the Goldfish instead of or in addition to the tomato powder.
  • Chiles de arbol - Melt the butter in a small skillet over low heat along with one or two dried arbol chiles. Let the chiles infuse the butter for 5-10 minutes, then remove them and stir in the hot sauce and seasonings. Proceed with the rest of the recipe as usual.
  • Buffalo Goldfish - Add ½ teaspoon Worcestershire sauce to the butter.


Tried this recipe?Leave a comment and let me how it was!