Ranch Oyster Crackers
These Ranch Oyster Crackers are a quick, crunchy snack made by tossing oyster crackers in ranch dressing mix, dill, and a few pantry spices, then baking until crisp and golden. Perfect for parties, game day, road trips, or topping soups and salads.
Ingredients
- 1 bag oyster crackers 9–10 ounces, plain and unseasoned
- 1 packet dry ranch dressing mix 1 ounce; use reduced-sodium or homemade mix if desired
- 1/2 cup neutral oil or melted unsalted butter such as canola or vegetable oil; or use half oil and half butter
- 1 teaspoon dried dill weed can increase to 1 1/2 teaspoons for stronger dill flavor
- 1/2 teaspoon garlic powder not garlic salt
- 1/2 teaspoon onion powder
- 1/4 teaspoon black pepper or lemon pepper black pepper for classic flavor, lemon pepper for a zesty twist
- 1/4 teaspoon smoked paprika optional; adds color and a subtle smoky note
- cayenne pepper pinch, optional, for heat; add more for spicier crackers
Instructions
- Preheat your oven to 250°F (120°C). Line a large rimmed baking sheet with parchment paper or lightly spray it with nonstick cooking spray.
- In a medium bowl, whisk together the dry ranch dressing mix, dried dill weed, garlic powder, onion powder, black or lemon pepper, smoked paprika (if using), and cayenne pepper (if using) until well combined and free of clumps.
- Pour the neutral oil or melted butter into the bowl with the seasoning mixture. Whisk until the mixture is smooth and looks like a thin, well-blended dressing.
- Place the oyster crackers in a large mixing bowl. Pour the ranch seasoning mixture over the top. Gently stir and toss with a rubber spatula or large spoon until all of the crackers are evenly coated.
- Spread the seasoned oyster crackers in a single, even layer on the prepared baking sheet. A few overlaps are fine, but avoid piling the crackers too thickly so they bake evenly.
- Bake at 250°F (120°C) for 15–20 minutes, stirring once halfway through baking. The crackers should smell toasty and ranchy and may look just slightly more golden at the edges.
- Remove the baking sheet from the oven and let the crackers cool completely on the pan. Stir once or twice as they cool to help them dry evenly and keep the seasoning from settling in one spot.
- Once fully cool, taste a few crackers. If you want a stronger ranch flavor, lightly sprinkle with an additional teaspoon or two of dry ranch mix while they are still just slightly warm and toss again. Transfer the cooled crackers to an airtight container or zip-top bag for storage.
Notes
Makes about 8 cups of seasoned oyster crackers, serving 10–12 as a snack. For spicier crackers, increase the cayenne or add chipotle chili powder and crushed red pepper. For cheesy ranch crackers, sprinkle about 1/4 cup finely grated Parmesan over the crackers during the last 5 minutes of baking. Store completely cooled crackers in an airtight container at room temperature for up to 1 week, or freeze for up to 2 months. If they lose crispness, refresh on a baking sheet at 250°F for 5–7 minutes, then cool fully.
Nutrition
Calories: 150kcal
Love this recipe?Follow us at @Recipecs for more