Ranch Oyster Crackers
Crispy, oven-baked oyster crackers tossed in a buttery ranch seasoning mix with garlic, onion, dill, and a touch of pepper. Perfect for game day, movie night, parties, or easy snacking.
Ingredients
- 1 bag (9-ounce) plain oyster crackers about 5 cups; any brand
- 1/4 cup neutral oil canola, vegetable, or light olive oil
- 1 packet (1-ounce) dry ranch dressing mix such as Hidden Valley; see notes for low-sodium option
- 1/2 teaspoon garlic powder not garlic salt
- 1/2 teaspoon onion powder
- 1/2 teaspoon dried dill weed use up to 3/4 teaspoon if you love dill
- 1/4 teaspoon ground black pepper or lemon pepper lemon pepper adds a light tang
- 1/4-1/2 teaspoon crushed red pepper flakes optional, for heat
- 1 tablespoon unsalted butter melted; optional for extra richness, use with 3 tablespoons oil
Instructions
- Preheat your oven to 250°F (120°C). Line a large rimmed baking sheet with parchment paper or foil for easy cleanup, or use a clean, dry unlined pan.
- In a medium bowl or large measuring cup, whisk together the oil (and melted butter, if using), dry ranch dressing mix, garlic powder, onion powder, dried dill, black or lemon pepper, and crushed red pepper flakes (if using) until completely smooth with no clumps of seasoning.
- Place the oyster crackers in a large mixing bowl. Drizzle the ranch seasoning mixture evenly over the crackers while gently stirring with a spatula or wooden spoon. Stir for 1–2 minutes, scraping the bottom of the bowl, until every cracker has a light shine of oil and visible herbs.
- Pour the seasoned oyster crackers onto the prepared baking sheet and spread them out into as close to a single layer as possible. A little overlap is fine, but avoid large piles so they crisp evenly.
- Bake at 250°F (120°C) for 15–20 minutes, stirring once halfway through, until the crackers smell toasty and ranchy and taste crisp rather than chewy. They should be lightly dry but not deeply browned.
- Remove the pan from the oven, stir the crackers once more, and let them cool completely on the baking sheet, about 15–20 minutes. As they cool, they will crisp up further. Once at room temperature, transfer to an airtight container for storage.
Notes
Yield: About 8 servings (roughly 8 cups of crackers). Store cooled crackers in an airtight container at room temperature for up to 7 days, or freeze for up to 2 months. To re-crisp, warm on a baking sheet at 225–250°F (110–120°C) for 5–8 minutes, then cool completely.
Salt & sodium: Ranch seasoning packets are quite salty. For a lower-sodium version, start with 2–3 tablespoons of the packet instead of the whole thing and add more to taste while the crackers are still warm. You can boost flavor with extra garlic powder, onion powder, and dill.
Oil choice: Neutral oils like canola, vegetable, avocado, or light olive oil work best and let the ranch flavor shine. Avoid strong extra-virgin olive oil, which can overpower the herbs.
For kids vs. adults: For kids, skip the crushed red pepper and use only black pepper. For adult gatherings, increase the red pepper flakes or add a pinch of cayenne for extra heat.
Serving ideas: Serve in bowls alongside veggie trays, cheese, nuts, and grapes, or add to snack and charcuterie boards. They pack well in snack bags or jars for lunches, hikes, and road trips.
Gifting: Fill mason jars or cellophane bags with the crackers, tie with ribbon, and label. They make quick, budget-friendly holiday or teacher gifts.
Variations:
- Garlic-Parmesan Ranch Crackers: Add 2 tablespoons finely grated Parmesan and an extra 1/4 teaspoon garlic powder before baking.
- Spicy Ranch Snack Crackers: Use 1/2 teaspoon cayenne instead of red pepper flakes and add a pinch of smoked paprika.
- Lemon Herb Ranch Crackers: Use lemon pepper, add 1 teaspoon grated lemon zest, and a pinch of dried parsley.
- Cheesy Taco Ranch Crackers: Toss crackers with 2 tablespoons taco seasoning plus 2 tablespoons nutritional yeast or finely grated cheddar and half a packet of ranch.
- Gluten-Free Ranch Crackers: Use gluten-free mini or oyster-style crackers.
- Buttery Ranch Party Mix: After baking, mix crackers with pretzels, corn chips, and peanuts for a party snack mix. No-bake option: Toss crackers with the oil and seasonings as directed, spread on a sheet, and let sit at room temperature for a few hours, stirring occasionally. They will be less dry and crunchy but still very flavorful.
- Garlic-Parmesan Ranch Crackers: Add 2 tablespoons finely grated Parmesan and an extra 1/4 teaspoon garlic powder before baking.
- Spicy Ranch Snack Crackers: Use 1/2 teaspoon cayenne instead of red pepper flakes and add a pinch of smoked paprika.
- Lemon Herb Ranch Crackers: Use lemon pepper, add 1 teaspoon grated lemon zest, and a pinch of dried parsley.
- Cheesy Taco Ranch Crackers: Toss crackers with 2 tablespoons taco seasoning plus 2 tablespoons nutritional yeast or finely grated cheddar and half a packet of ranch.
- Gluten-Free Ranch Crackers: Use gluten-free mini or oyster-style crackers.
- Buttery Ranch Party Mix: After baking, mix crackers with pretzels, corn chips, and peanuts for a party snack mix. No-bake option: Toss crackers with the oil and seasonings as directed, spread on a sheet, and let sit at room temperature for a few hours, stirring occasionally. They will be less dry and crunchy but still very flavorful.
Nutrition
Calories: 150kcal
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