These seasoned oyster crackers were a staple of Grandma Mielke’s kitchen — the kind of snack that would appear in a bowl at family gatherings and disappear before dinner was even served. Butter-flavored oil, Ranch dressing mix, dill weed, and garlic salt coat every cracker, then a low slow bake at 250° crisps them up perfectly.
Ingredients
2 (12 oz.) bags oyster crackers
1½ c butter-flavored Wesson oil
1 tsp garlic salt
1 Tbsp dried dill weed
1 pkg dry Ranch dressing mix
Instructions
Preheat oven to 250°F.
In a small bowl, whisk together the oil, garlic salt, dill weed, and dry Ranch dressing mix until well combined.
Pour the oyster crackers into a large roasting pan or rimmed baking sheet.
Drizzle the seasoning oil over the crackers and stir gently to coat as evenly as possible.
Spread the crackers in an even layer.
Bake at 250°F for 15–20 minutes, stirring once halfway through, until the crackers have absorbed the oil and are lightly golden.
Remove from the oven and let cool completely — they will crisp up as they cool.
Store in an airtight container or serve immediately.
Grandma Mielke’s recipe — a family staple passed down through Tim Board. These appeared at every gathering and never lasted long.
Low and slow: 250°F keeps the crackers crispy without burning. Don’t rush it with a higher temperature.
