Something that my family loves to make during the Christmas holidays is dill oyster crackers. It’s always yummy for snacks, soups, and chili. Just make sure that you aren’t going anywhere to talk to someone up close, you will have major garlic breath! Or make sure to floss and brush like crazy!
It’s actually fairly easy to make, but everyone has their own little spin on it! I just used what I had in my kitchen and what was milk-free friendly for my husband. Here is the list of ingredients normally used:
- Oysters Crackers
- Oil (Vegetable or Olive)
- Ranch Dip Seasoning packet (Hidden Valley Ranch Dip)
- Garlic Powder
- Dried dill spices
- Onion powder
At the moment this was all I had on hand: Oyster crackers, dried dill, Olive Oil, garlic powder and lemon pepper seasoning. (Of course, we wouldn’t be using the Ranch packet either, but we can still obtain the same flavors).
Start by preheating your oven to 300 degrees. Then, dump all of your oyster crackers in a gallon bag that you can seal (ziploc snap bags are best). Then add your seasonings. This unfortunately is never an exact science. It’s always better to start with less and add more. Generally I’d say I add about 2 tablespoons of garlic powder, 1.5 to 2 tablespoons of dried dill, and 1 to 1.5 teaspoons of lemon pepper seasoning. I then add about a 2 second EASY pour of olive oil. Then I close the bag and start to shake and roll the olive oil and seasonings around the crackers. Like I said before, it’s best to start with less seasoning, so maybe only add a teaspoon of each flavor, then add a little more garlic and a little more dill. Make the flavors what you want to taste. Don’t worry, if it’s not strong enough for you, you can always go back and add more later.
Next you should dump out your bag of seasoned crackers onto a large flat baking sheet and pop it in the oven for 5 minutes at most at 300 degrees. Then take out the crackers and taste test one of them after they have cooled. If it isn’t to your liking, let them cool and add them back to the bag with a little bit more olive oil and extra seasonings. Shake and roll, then put them back on the baking sheet to toast for another 5 minutes at 300 degrees.
Always check on your crackers half way through the 5 minute increments to toast all sides of the crackers by moving them around on the pan.
Hope you enjoy the dill oyster crackers!! I’ve provided a link below to the original recipe I found on Pinterest if you want to follow their recipe with a Ranch packet.
Link to the photo originally pinned on Pinterest – http://pinterest.com/pin/86342517825622482/
Link to the original blog post with recipe – http://www.thehungryhousewife.com/2011/10/dill-oyster-crackers.html