Please tell me that adults can back-to-school shop too. The fresh, clean notebooks! The rainbow of Sharpies! 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.
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.
About Tasty Ranch Crackers
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.
These seasoned ranch crackers are the latest and greatest
They’re lightly buttery, crispy, and ideal for adding to cheese plates or pairing with dip.
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.
How to Store These Crackers
- To Store. Store leftovers in an airtight container at room temperature for up to 1 week.
More Delicious Snack Recipes
- 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
- 5 ounces buttery round crackers such as Ritz
- 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.
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