These easy seasoned Ranch Crackers are perfect for topping soups, doctoring up a cheeseboard, or best of all, munching straight out of the bag! Oyster crackers tossed with a ranch seasoning and baked, they’re salty, savory, and pretty much impossible to stop eating.
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5 Star Review
“These are delicious! Great snack food and wonderful with soup! Thank you!”
— Betty —
These ranch crackers are a fixture at our family dinners.
Whenever we go to Ben’s parents’ for dinner, I can almost always count on his mom setting out a bowl of these easy ranch oyster crackers.
Without fail, we DEVOUR them.
While our family munches on these like an appetizer with our drinks, if you can control yourself long enough not to demolish the entire bowl, they make a yummy topping to classics like Chicken Noodle Soup and creamy vegetable soups like Tomato Bisque.
These easy seasoned crackers use a moderate amount of canola oil (or melted butter if you prefer), a packet of ranch dressing seasoning, and dill and garlic powder, two spices you probably already have in your pantry.
Grab the ingredients and a bowl, and you can be noshing in less than 20 minutes!
Key Ingredients
- Oyster Crackers. Any brand of a 9-or 10-ounce bag will do. If you go up to 16 ounces, increase the seasoning accordingly. I also love making these with buttery round crackers like Ritz, saltines, or Townhouse crackers.
- Ranch Dressing Mix. Usually sold in packets in the salad dressing aisle, you’ll need 1-ounce. If you prefer to make your own, you can swap 2 tablespoons of homemade.
- Garlic and Dill. Boosting both of these provides the nostalgic ranch taste we know and love.
- Cayenne. Optional if you’d like to make spicy ranch crackers.
- Canola Oil. You can also swap melted butter, but I prefer oil as it leaves the crackers more crisp.
How to Make Ranch Crackers
Gather Your Ingredients (photo 1). Pantry staples for the win here.
Mix the Oil and Spices (photo 2). Make sure to use a bowl that’s large enough to hold the crackers also.
Stir to Combine (photo 3). Makes sure all of the crackers are evenly moistened.
Toast (photo 4). The crackers will dry in the oven, and become crispy and delicious!
What to Serve with Ranch Crackers
- Soups and Chilis. Add a little crunch to 15 Bean Soup or Healthy Turkey Chili.
- Salads. Use ranch crackers like croutons on your Chef Salad.
- Cocktails. This salty snack is super tasty paired with drinks like this Apple Cider Cocktail or a Limoncello Spritz.
Ranch Crackers
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Ingredients
- ¼ cup canola oil or melted butter see notes
- 1 (1-ounce) package ranch dressing mix such as Hidden Valley (2 tablespoons)
- 1 teaspoon dried dillweed
- ½ teaspoon garlic powder
- ⅛ teaspoon cayenne pepper optional
- 1 (9- or 10-ounce) bag oyster crackers
Instructions
- Place rack in the center of your oven and preheat the oven to 250°F.
- In the bottom of a large bowl, combine the canola oil, Ranch seasoning, dill, garlic powder, and cayenne pepper (if using).
- Add the crackers and gently toss to coat.
- Spread the crackers onto a rimmed baking sheet in an even layer so that they are not overlapping. Bake for 10 minutes, then remove the pan, toss the crackers, and return them to the oven. Continue baking until the crackers are lightly toasted and dried, about 5 to 10 additional minutes. Let cool completely on the baking sheets prior to serving.
Notes
- I prefer making these crackers with oil, because the crackers stay more crisp.
- TO STORE: Place leftovers in an airtight container at room temperature for up to 1 week.
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.