Ranch Oyster Crackers (Print Version)

Golden, ranch-seasoned crackers baked to crispy perfection. Ideal easy snack for gatherings or everyday munching.

# What You’ll Need:

→ Crackers

01 - Oyster crackers, 9 to 10 ounces

→ Seasoning Mixture

02 - Vegetable oil or melted unsalted butter, ¼ cup
03 - Ranch seasoning mix, 1 ounce or 3 tablespoons
04 - Dried dill, ½ teaspoon
05 - Garlic powder, ¼ teaspoon
06 - Onion powder, ¼ teaspoon

# How to Make It:

01 - Preheat oven to 250°F. Line a baking sheet with parchment paper.
02 - Place the oyster crackers in a large mixing bowl.
03 - In a small bowl, whisk together the oil or melted butter, ranch seasoning mix, dried dill, garlic powder, and onion powder until well combined.
04 - Pour the seasoning mixture over the crackers and toss gently until all crackers are evenly coated.
05 - Spread the coated crackers in a single, even layer on the prepared baking sheet.
06 - Bake for 15 to 20 minutes, stirring halfway through baking, until the crackers are golden and crisp.
07 - Remove from oven and let cool completely on the baking sheet. Crackers will crisp further as they cool.
08 - Transfer to an airtight container and store at room temperature for up to 2 weeks.

# Additional Tips::

01 -
  • They're genuinely addictive without being complicated, and they taste like you spent way more time than you actually did.
  • Perfect for when you need something to bring somewhere but don't want to fuss, or when you just want homemade snacks that won't judge you for eating them all in one sitting.
02 -
  • The low oven temperature matters because it keeps them from burning while still getting them properly crispy—don't get impatient and crank it up or you'll end up with charred edges and a kitchen that smells like a campfire.
  • That cooling step on the baking sheet is the secret to maximum crunch; moving them too soon to a warm plate will trap steam and make them soft again.
03 -
  • Toasting the crackers at a lower temperature takes longer but gives you that perfect crunch without the burnt flavor you risk with a hotter oven.
  • Mixing your seasoning blend in the oil first instead of sprinkling dry seasoning on the crackers ensures you get a more even, professional-tasting result every single time.
Go Back