Ingredients:

  • 9 oz (255 g) Oyster Crackers (approx. 6 cups)
  • ½ cup (120 ml) Neutral Oil (canola, vegetable, or grapeseed)
  • 1 oz (28 g) Dry Buttermilk Ranch Seasoning Mix (1 standard envelope)
  • 1 teaspoon (5 ml) Garlic Powder
  • ½ teaspoon (2.5 ml) Onion Powder
  • ½ teaspoon (2.5 ml) Dried Dill Weed
  • ¼ teaspoon (1.25 ml) Cayenne Pepper (optional)
  • ¼ teaspoon (1.25 ml) Flaky Sea Salt (optional, to taste)

Instructions:

  1. Preheat the Oven: Set oven temperature to a low 250°F (120°C). Line a large baking sheet with parchment paper.
  2. Prepare the Ranch Slurry: In the large mixing bowl, whisk together the neutral oil, the packet of dry ranch seasoning mix, garlic powder, onion powder, dried dill, and cayenne (if using). Whisk until the mixture is uniform and fragrant.
  3. Coat the Crackers: Pour the oyster crackers into the bowl containing the seasoning slurry. Use a spatula or wooden spoon to gently toss and fold the crackers until every cracker is evenly coated. Be patient to prevent breakage.
  4. Bake the Crackers: Pour the coated crackers onto the prepared baking sheet, spreading them into a single, even layer. Place the tray in the preheated oven and bake for 15 minutes.
  5. Stir and Continue Baking: After the initial 15 minutes, remove the tray. Gently stir the crackers, flipping them over. Return to the oven and continue baking for another 15–20 minutes, or until the crackers are visibly dry and deeply fragrant.
  6. Cool and Store: Remove the tray from the oven. Leave the crackers spread out on the baking sheet until they are completely cool to the touch (about 15 minutes). The crackers crisp up fully during this cooling stage. Once cool, transfer to an airtight container.