These ranch seasoned oyster crackers are the perfect snack! They can be made in the oven or slow cooker at your convenience. You’ll be eating these crunchy little crackers coated in zippy dill and garlic by the handful!
Ranch Seasoned Oyster Crackers
This recipe for ranch seasoned oyster crackers has been a snack staple in my family for years. These toasty ranch oyster crackers are so addicting! They make a wonderful appetizer at any party and are a favorite snack for munching on game day.
This recipe has been around for decades, but I’ve found that the cracker package size has changed over the years, so I adapted the classic ranch crackers to the most current measurements.
These oyster crackers make a great party appetizer. I’ve found that the key for party appetizers is a variety of hot and cold dishes, sweet and savory, as well as different textures such as crunchy ranch oyster crackers and gooey Bolitas de Queso (fried cheese balls). No matter the occasion I hope you enjoy these crackers as well!
Did you know you can make these in the crockpot? They’re traditionally baked at low heat in the oven, but your slow cooker can do that too! I love using my crock pot for appetizer recipes like Crock Pot Queso dip.
I’ve found that the slow cooker is not necessarily faster or easier, but it does allow you free up your oven for other dishes, especially if you’re making multiple recipes for a party.
It also comes in handy in the summer when I refuse to turn on the oven and heat up the house. So depending on your circumstances, you may prefer one method over another.
The original recipe calls for vegetable oil to be used in the coating. I prefer the flavor of butter, but either one can be used. If using butter, you’ll need to melt it before mixing with the spices.
Next, toss the seasoning with the crackers. This can be done in a bowl, right in the crock pot or in a zip-lock bag for easy cleanup.
At this point, they can be lightly toasted in the oven, or in your slow cooker. Allow the crackers to cool completely before serving for optimal crispness. Packaged up in airtight containers, these oyster crackers also make great gifts!
Ingredients you will need
- 1/2 cup unsalted butter (melted) or vegetable oil
- 1 packet (1 oz) dry ranch mix
- 1 teaspoon dried dill
- 1/2 teaspoon garlic powder
- ¼ teaspoon black pepper
- 18 oz oyster crackers (2 bags or 12 cups)
Helpful kitchen tools:
We are so crazy about appetizers that sometimes we’ll make an entire dinner out of them. I love parties (like the Super Bowl) where I can serve an assortment of small bites like these Bacon Wrapped Smokies, Baked Brie, or Appetizer Veggie Pizza.
Ranch Seasoned Oyster Crackers
IMPORTANT - There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Print It Rate ItIngredients
- 9 oz oyster crackers (12 cups) 2 bags
- ½ cup unsalted butter melted, or vegetable oil
- 1 oz dry ranch mix 1 packet
- 1 ½ teaspoons dried dill
- 1 teaspoon garlic powder
- ¼ teaspoon black pepper
Instructions
- Place crackers in a large bowl. In a small bowl combine the melted butter or oil, ranch mix, dill, garlic powder and black pepper. Pour over crackers and toss to coat.
Oven Method:
- Preheat oven to 275°F. Spread crackers on 2 baking sheet and bake for 15-20 minutes, or until toasty and oil has been absorbed.
- Allow to cool completely before storing in an airtight container.
Slow Cooker Method:
- Place coated crackers in crock pot. Cook on LOW for 1 hour. Remove lid and stir. If the crackers still look wet, continue cooking on low with the lid off, stirring occasionally.
- Remove crackers from pot and allow to cool completely before storing in an airtight container.
Nutrition
Amanda Davis
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Jacki Scudder says
Awesome!!!!!!!!
Maxine says
Wonderful recipe
Gina says
Article says 1/3 cup butter or oil but printed recipe says 1/2 cup…which is it?
Amanda Formaro says
Sorry about that! 1/2 cup
Lynda Goff says
Is “unsalted” butter necessary? I’ve noticed you also use “unsalted” butter in desserts. I’ve never bought “unsalted” butter before. Enjoy your blog very much. Thanks for your time. LKRG
Amanda Formaro says
Hi Lynda! Unsalted butter is the standard in cooking and baking. You CAN use salted butter. Some people notice the difference and some don’t. There are recommendations out there that suggest reducing the salt in any recipe where you will use salted butter when the recipe calls for unsalted. Hope this helps!
Jena says
What’s the serving size?
Amanda Formaro says
Hi Jena. This recipe makes 24 servings and it totals 12 cups. So one serving is half of a cup. Hope that helps!
Mary W. says
I`ve made this for years but don’t bake.
Jeanne Brown says
Amanda, love the crackers .
But my recipe is way easier, please try it .
Instead of butter or oil use 2/3 cup Orvile Redenbacher’s
butter flavered oil. The ranch dressing , 1 tps lemon pepper,
1 tps garlic powder, 2tbs of dry dill and 16 oz. of the crackers.
You do not have to bake them . at all . Just put them in an air thight
container over night . they taste just like you baked them .
I have been making them for 30 years . Love your blog Jeanne
Amanda Formaro says
Thanks Jeanne!