Ingredients
Scale
- 1 bag (10-12 ounces) oyster crackers (about 5-6 cups)
- ½ cup vegetable oil or canola oil
- 1 packet (1 ounce) dry ranch dressing mix (like Hidden Valley)
- 1-2 teaspoons dried dill weed
- ½ teaspoon garlic powder (optional, for extra flavor)
- ¼ teaspoon red pepper flakes (optional, for a spicy kick)
Instructions
- Preheat Your Oven: Set your oven to 250°F (120°C). This low temperature allows the crackers to dry out and become extra crispy without burning. If you prefer the no-bake method, skip this step entirely.
- Prepare Your Baking Sheet: Line a large rimmed baking sheet with parchment paper or aluminum foil for easier cleanup. If you don’t have either, a light spray of cooking spray works too.
- Mix the Seasoning: In a large mixing bowl, whisk together the vegetable oil, ranch dressing mix, dried dill, and any optional seasonings (garlic powder, red pepper flakes). Whisk vigorously for about 30 seconds until everything is well combined and the oil is fully incorporated with the dry seasonings. You want a uniform, slightly thick mixture.
- Add the Crackers: Pour all of the oyster crackers into the bowl with the seasoned oil mixture. Using a rubber spatula or large spoon, gently toss and stir the crackers, making sure every single cracker gets coated with the seasoned oil. This takes about 2-3 minutes of gentle stirring. Be thorough – well-coated crackers are evenly flavored crackers.
- Spread on Baking Sheet: Transfer the coated crackers to your prepared baking sheet, spreading them out in an even single layer. Don’t overcrowd them – if needed, use two baking sheets.
- Bake Low and Slow: Place the baking sheet in your preheated oven and bake for 15-20 minutes, stirring every 5 minutes to ensure even coating and prevent burning. The crackers should look slightly toasted and smell incredibly fragrant. They won’t look dramatically different, but they’ll be crispier and the seasoning will have set.
- Cool Completely: Remove from the oven and let the crackers cool completely on the baking sheet. They’ll continue to crisp up as they cool. This is crucial – warm crackers will be slightly soft, but they’ll become perfectly crunchy once cooled.
- Store and Enjoy: Once completely cool, transfer to an airtight container or large resealable bag. These will stay fresh and crunchy for up to 3 weeks at room temperature.
Notes
- No-Bake Method: If you don’t want to heat your oven, simply toss the crackers with the seasoned oil and let them sit in the bowl, stirring every 10 minutes for about an hour. They’ll absorb the oil and seasonings without baking. They’ll be slightly less crispy but still delicious.
- Don’t Skip the Stirring: If you bake them, stirring every 5 minutes is important to prevent burning and ensure even seasoning distribution.
- Oil Amount: The ½ cup measurement is perfect for one bag of crackers. Too much oil makes them greasy; too little means uneven seasoning.
- Seasoning Variations: Feel free to adjust the ranch mix to taste. Some brands are saltier than others, so start with the full packet and adjust in future batches if needed.
- Freshness Matters: These taste best after sitting for at least 4-6 hours, allowing the flavors to meld and the crackers to fully absorb the seasoning.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Snack
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: ½ cup
- Calories: 165
- Sugar: 0g
- Sodium: 380mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 0mg