Ranch - Oyster Crackers

These seasoned oyster crackers are the kind of snack people cannot stop eating once they start. Ranch dressing mix, a hit of dill, and oil coat every little cracker, then a low and slow bake crisps them up and locks the seasoning on.

Four ingredients. Thirty minutes. That is all it takes, and you will get asked for the recipe every single time you bring them somewhere.

The low oven temperature is important. Baking at a higher heat browns the oil and turns the crackers bitter instead of savory. Keep it low, stir once at the halfway mark, and pull them when they feel dry and toasty to the touch.

Pro Tips

• Toss the crackers and seasoned oil in a large bowl before spreading on the baking sheet. This coats them more evenly than pouring oil over crackers already on the pan.
• Use the full ¾ cup of oil. It sounds like a lot, but the crackers absorb it during baking. Skimping leaves you with dry, dusty-tasting crackers.
• Let them cool completely on the pan before storing. Warm crackers sealed in a container will steam and go soggy.
• Store in an airtight container at room temperature. They keep for up to a week, though they rarely last that long.

Variations

• Add ¼ teaspoon of garlic powder and a pinch of cayenne for a spicy ranch version.
• Use everything bagel seasoning in place of the ranch mix for a completely different snack.
• Toss in a handful of mini pretzels or Chex cereal before baking for a ranch snack mix.