Seasoned Oyster Crackers
With the Super Bowl on the horizon, here’s a very simple seasoned oyster cracker appetizer to serve up to family and friends. This retro recipe has been around for decades—for good reason. Once you start eating them, it’s hard to stop yourself from having just one more handful.
These seasoned oyster crackers are easy to throw together and can be made a day or two ahead of time. Check and double check! They are delightfully crunchy and addictively savory, so plan on having a good supply of cold drinks around for your guests.
Seasoned Oyster Crackers
Ingredients
- 12 oz. of oyster crackers
- 1/2 cup of canola oil
- 1/2 tsp. dried dill weed
- 1/4 tsp. garlic powder
- 1/2 tsp. lemon pepper
- 1 packet powdered ranch dressing (I used Hidden Valley)
Note
The crackers are fairly salty as the oyster crackers are already salted, and the Hidden Valley ranch powder adds quite a bit more. I polled the family, and the consensus was that the salt level was just fine with them. If you’re watching your salt, you could easily decrease the amount of ranch dressing by a teaspoon. Once the crackers are baked, you can taste test them. If, for any reason, you think that they’re not salty enough, you can sprinkle the teaspoon you took out over the pan and mix it in.
Directions
Preheat oven to 250° F.
Mix the oil with the dried dill weed, garlic powder, lemon pepper, and ranch dressing.
Place the crackers in a 9×13-inch pan and then pour in the oil mixture. Gently stir until well combined.
Bake for 20 minutes, stirring occasionally. Will keep in a sealed container for a week.
Source: A recipe from Homesick Texan
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