Wednesday, January 2, 2013
Seasoned Oyster Crackers
I think we got the recipe later and I also googled it but then when I was ready to make them, I couldn't find the recipe. And then, light bulb...I looked in our family cookbook. And there it was.
I have to admit...this is way too easy to make. And even easier to eat.
We are finishing up a batch from our family appetizer night earlier this week. I am so ready for it to be gone because it is such a HUGE temptation for me! I seriously cannot stop eating it.
So if you are in the mood for something a little salty, a little tasty, and not really that low calorie, this is the food for you. :)
1 bag oyster crackers (12-16 oz)
1 envelope Ranch dressing mix (the dry powder...I actually use 1 Tbsp of a homemade version)
1/2-1 tsp dill weed (I used 1 tsp the first time and it was too much. This last time I didn't use any because of my first experience. I think next time I will go with 1/2 tsp to get it just right :)
1 tsp garlic powder
3/4 cup oil (I use olive oil because I LOVE olive oil...)
Combine the oil, dressing mix, dill, and garlic.
Spread the oyster crackers out into a large rimmed cookie sheet or a 9 x 13 baking dish.
Pour the oil/seasonings over the oyster crackers.
Bake in a 300 degree oven for 15-20 minutes. Stir frequently. I actually have kept it in the oven for 25 or more minutes until most of the oil is baked into the crackers.
Store in an airtight container.
I know. Simple. But divine.