Please tell me that adults can back-to-school shop too. The fresh, clean notebooks! The rainbow of Sharpies! The cute canvas backpack that surely will lead me to work more productively in coffee shops! Best of all, THE SNACKS. These gluten-free Parmesan Ranch Crackers would make any lunch box extra happy, and they are a perfect munchie for parties too.
This recipe is sponsored by Lance.
In elementary school, when I back to school shopped out of actual necessity instead of the love of salty snacks and pretty markers (both of which I would argue still qualify as necessities, if you are willing to be liberal with the term), lunchbox chips were at the top of my essentials list.
My mom always bought a value-sized box that contained 20 to 30 smaller, personal-size bags of chips in assorted flavors. As soon as she left the kitchen, I’d sneak into the pantry, open the box, and quietly pick out the bags of my favorite flavor, ranch.
Selfless big sister that I was, I’d hide all but one bag of the ranch, leaving it as a decoy. My younger sisters wondered why the company would only include a single bag of what was clearly the best flavor.
Sister of the year.
While I no longer pack a school lunch (or hide the snacks…most of the time), salty snacks still appear often at parties I host for friends. To go along with my cheese plates and dips, I used to pick up whichever box of crackers was on sale and looked decent.
Then, a few years ago, one of my closest friends in Milwaukee was diagnosed with celiac, an autoimmune disease. I knew that the diagnosis meant that she couldn’t eat gluten, a protein found in grains such as wheat, rye, and barley. What I didn’t realize was how serious celiac is. Even a few crumbs can make her incredibly sick. I also didn’t realize how many products contained gluten or how high the risk of cross-contamination can be.
I am a staunch believer that every guest at a meal deserves to participate. While my friend never expects me to accommodate her diet when I host a party, it’s important to me that she has nice selection of items to enjoy, starting with the appetizers.
I actually have several friends who don’t eat gluten, ranging from my friend with celiac to those who simply avoid gluten because they feel better when they do. I’m always on the lookout for gluten-free staples I can keep in my pantry for when they come over. Thus, when Lance contacted me to see if I’d be interested highlighting its new selection of gluten-free crackers, I was excited to learn about them and create a recipe.
I selected the Gluten Free Original Crackers for today’s baked Ranch Crackers. They’re lightly buttery, crispy, and ideal for adding to cheese plates, spreading with peanut butter for a snack (favorite), or pairing with dip.
While I can easily munch these buttery little rounds straight from the box, they soar to new levels of addictiveness when combined with my favorite childhood seasoning, RANCH.
Be warned: “one or two” Ranch Crackers will not be an option. “A small handful” probably won’t be either. We are in zesty, toasty, habit-forming territory, in which you are likely to wonder why every cracker on the planet isn’t a ranch cracker.
You can leave your stick of butter and store-bought ranch seasoning packet behind. These easy seasoned crackers use a moderate amount of canola oil (you can swap extra-light extra-virgin olive oil if you prefer) and a blend of basic spices you likely already have in your cabinet.
If you’d like to make spicy Ranch Crackers, I’ve also included an optional pinch of cayenne.
While I loved both the regular and spicy versions of the Ranch Crackers, if I could only have one in my lunchbox, I’d pick the spicy. I’m a sucker for that kick at the very end. It never fails to lure me back for one four more.
- 3 tablespoons canola oil
- 2 tablespoons grated Parmesan cheese
- 1 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/4 teaspoon dried dill weed
- 1/4 teaspoon kosher salt
- 1/8 teaspoon ground black pepper
- 1/8 teaspoon cayenne pepper — optional
- 1 box Lance Gluten Free Original Crackers — (5 ounces)
Place a rack in the center of your oven and preheat the oven to 250 degrees F. Lightly coat a large rimmed baking sheet with nonstick spray.
In the bottom of a large bowl, combine the canola oil, Parmesan, onion powder, garlic powder, dill weed, salt, black pepper, and cayenne pepper (if using). Add the crackers and gently toss to coat. Spread the crackers on the baking sheet in an even layer. Bake for 6 minutes, then remove the pan, gently toss the crackers, and return them to the oven. Continue baking until the crackers are lightly toasted, about 4 to 5 additional minutes. Let cool completely on the baking sheet prior to serving.
- Store leftovers in an airtight container at room temperature for up to 1 week.
Nutrition InformationAmount per serving (1 (of 5), about 10 crackers) — Calories: 212, Fat: 15g, Saturated Fat: 3g, Cholesterol: 1mg, Sodium: 390mg, Carbohydrates: 19g, Fiber: 1g, Sugar: 1g, Protein: 2g
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I am sharing this post in partnership with Lance. As always, all opinions are my own. Thanks for supporting the brands and companies that make it possible for me to continue to create quality content for you!
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