These easy seasoned Ranch Crackers are perfect for crumbling over soups, doctoring up a cheeseboard, or best of all—munching straight out of the container! Buttery round crackers tossed with a quick homemade ranch blend and baked, they’re salty, savory, and pretty much impossible to stop eating.
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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.
These easy seasoned crackers use a moderate amount of canola oil (or melted butter 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.
I love making these with buttery round crackers like Ritz, but they are by no means the only option.
You can use this same Ranch blend with Saltines, oyster crackers, or Townhouse crackers.
How to Store
- To Store. Store leftovers in an airtight container at room temperature for up to 1 week.
More Delicious Snack Recipes
Ranch Crackers
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Ingredients
- 3 tablespoons canola oil
- 2 tablespoons grated Parmesan cheese
- 1 teaspoon onion powder
- ½ teaspoon garlic powder
- ¼ teaspoon dried dill weed
- ¼ teaspoon kosher salt
- ⅛ teaspoon ground black pepper
- ⅛ teaspoon cayenne pepper optional
- 5 ounces buttery round crackers such as Ritz
Instructions
- 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.
Notes
- Store leftovers in an airtight container at room temperature for up to 1 week.
Nutrition
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My daughter recently started eating gluten free and I’m always looking for new snacks for her. Thanks for sharing!
Jodi, I’m so glad that these crackers are a good fit for your family. I hope you all love them!
This is a very interesting idea, whether or not it’s gluten free. I never tasted any thing ‘ranch’ flavored until I was an adult. I like it, but am not crazy about it. As a matter of fact, the last box of crackers we bought were ranch-flavored wheat thin-type crackers, which I’m not caring for much. I’m sure your version is far better, and would definitely choose it if we decide we want more ranch crackers.
hey girl- this looks really good!
Thanks so much, Shawnna!
These are delicious! Great snack food and wonderful with soup! Thank you!
Betty, I’m so glad you enjoyed the crackers! Thanks so much for taking the time to leave this great review!