Ranch Oyster Crackers recipe

Ranch Oyster Crackers recipe

Ranch Oyster Crackers recipe
nutritional information (per serving)

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nutritional information
Servings: 16
amount per serving
% Daily Value*
Saturated Fat 1g6%
410 mg18%
22g8th %
dietary fiber 1g3%
total sugar 1g
Vitamin C 0 mg1 %
Calcium 15 mg1 %
Iron 2 mg10%
Potassium 68 mg1 %
*The % Daily Value (DV) indicates how much a nutrient in a food serving contributes to a daily diet. 2,000 calories per day is used for general nutritional advice.

(Nutritional information is calculated using an ingredient database and should be considered an estimate.)

These ranch oyster crackers are an excellent choice when you're looking for a quick, hearty snack to share with friends or family. Ranch Oyster Crackers are not only simple, they're crispy, delicious—you can't eat just one of these—and absolutely delicious.

What are oyster crackers?

Oyster crackers are basically tiny saltines that you can find in the cracker aisle at most grocery stores. Depending on the brand, oyster crackers can be smooth, ridged, perforated, round, or hexagonal. If you can't find them, try mini saltinas or a similar little cracker.

You don't need a dip for these crackers as the fabulous ranch flavor is baked right into them. Prepare ranch oyster crackers for a game day get together, party, or family movie night. Throw them in a bowl and watch them disappear!

More than just snacking

If you have any left over, they make fantastic soup crackers — the ranch coating adds a savory flavor to clam chowder, tomato soup, and just about any creamy soup. Toss leftover crackers on a salad for crispy, flavorful croutons, or mash them up and sprinkle over a casserole.

“These tiny oyster crackers pack a massive punch of flavor and are simply irresistible! Don't forget the garlic powder. It adds more to the flavor profile.” –Diana Andrews

  • 3/4 Cup vegetable oil

  • 1 (1 ounce) package dry ranch seasoning (3 tablespoons)

  • 1 1/2 tablespoons finely chopped fresh dill or 2 teaspoon dried dill

  • 1/2 teaspoon garlic powderOptional

  • 18 ounces (approx 8th cups) Oyster crackers

  1. Gather the ingredients.

    Position the racks in the top and bottom thirds of the oven and heat to 250 F.

    The Spruce Eats / Preethi Venkatram

  2. In a large bowl, whisk together the vegetable oil, ranch dressing, dill, and garlic powder, if desired.

    The Spruce Eats / Preethi Venkatram

  3. Add the oyster crackers to the bowl and stir gently with a silicone spatula.

    The Spruce Eats / Preethi Venkatram

  4. Spread the oyster crackers in a single layer on two rimmed baking sheets. Bake the flavored crackers for 20 minutes, stirring the crackers and rotating the pans halfway through cooking in the oven.

    The Spruce Eats / Preethi Venkatram

  5. Remove the crackers from the oven and stir gently to ensure the crackers release from the pan. Let them cool to room temperature before serving.

    The Spruce Eats / Preethi Venkatram

recipe tip

A neutral oil is the best option as it won't affect the flavor of the spices. Other options are canola oil, grapeseed oil, safflower oil, or corn oil.

recipe variations

  • Buttery Ranch Oyster Crackers: Replace the vegetable oil with 6 ounces (12 tablespoons) melted unsalted butter.
  • Spicy Ranch Oyster Crackers: Add 1 to 2 tablespoons crushed red pepper flakes to the spice mixture.
  • Parmesan Ranch Oyster Crackers: Add 1/2 cup freshly grated parmesan to the spice mix.
  • Lemon Pepper Ranch Oyster Crackers: Add 2 teaspoons of lemon pepper to the spice mix.
  • You can also exchange other spice packs for the ranch. Try taco seasoning, chili seasoning, or even spaghetti seasoning.

How to store it

Store leftover ranch oyster crackers in an airtight container at room temperature for up to 1 week.

Why are they called oyster crackers?

The crackers probably got their name because of their rounded, oyster-like shape. In his Encyclopedia of American Food and Drink, John Mariani writes that Adam and John Exton, two English immigrants, made the first oyster crackers in their bakery in Trenton, New Jersey, in 1848. They called the cracker “Exton Oyster and Butter Cracker”. Wine roll biscuit.”

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