Hi everyone! My name is Eva, and I blog over at Eva Bakes. I am thrilled to be joining you today as a new contributor at Mandy’s Recipe Box.
Today I wanted to share with you a recipe that really puts the “crack” in crackers. My manager at work made these for me last year around the holidays, and my family and I could not stop eating these crackers! We would each take a handful, lick our fingers, and then take another handful until the crackers were all gone. My manager told me that she found the recipe on the side of a package of ranch dressing and seasoning mix.
I altered it a little bit so they are a bit more flavorful and less dry. This is a fun recipe to get the kids involved, as my 4 year old had a blast shaking the zip-top bag and watching all the ingredients mix together. They are also not too hot after they come out of the oven so little mouths can easily sneak a bite for quality control.
These crackers would be a perfect addition to your next gathering and would even make great edible gifts. Just store them in a tin or plastic baggie and seal with some ribbon or a bow.
Looking forward to getting to know you all and sharing some more recipes!
- 10 ounces oyster crackers
- ½ cup vegetable oil
- 1 (1 ounce) packet ranch salad dressing and seasoning mix
- 2 teaspoons dried dill
- 1 teaspoon garlic powder
- Preheat your oven to 250 degrees F.
- Take out a large baking sheet or pan and set it aside.
- In a large (1 gallon) zip-top bag, place the oyster crackers. Drizzle in the oil, seal the bag and shake until the oil is fully dispersed.
- Open up the bag, add the ranch seasoning, dill and garlic powder. Seal the bag again and shake until all the ingredients are well mixed and each cracker has some seasoning on it.
- Open up the bag, transfer the oyster crackers to the baking sheet or pan and bake in your preheated oven for 15-20 minutes.
- Allow the crackers to cool completely before serving. They will keep for over a week if stored in an airtight container at room temperature.
- Yield: About 6-7 cups