This is a dangerous recipe folks... I could toss these little Seasoned Oyster Crackers into my mouth just as quickly as popcorn! I love a few things about them, they don't use processed dry ranch dressing mix, they call for less oil/fat (and I went a tad healthier and used half olive oil, might try all olive oil next time), everyone seems to like parmesan cheese and we here at Pig In Mud ~love~ dill, so, yea, they were a big hit:@) Mix well in a large bowl, store in zip top bag or Lock-N-Lock bowl for an hour and you will be enjoying this snack before you know it!
Seasoned Oyster Crackers -Adapted from food.com
1/4 C vegetable oil-I used half extra virgin olive oil
1/2 tsp salt
1/4 tsp black pepper
1 tsp garlic powder
1 tsp onion powder
1 tsp sugar
1 Tblsp parmesan cheese-the grated kind in the can
2 tsp dried dill weed
12 oz oyster crackers
1/2 tsp salt
1/4 tsp black pepper
1 tsp garlic powder
1 tsp onion powder
1 tsp sugar
1 Tblsp parmesan cheese-the grated kind in the can
2 tsp dried dill weed
12 oz oyster crackers
- Mix everything ~except crackers~ in large bowl.
- Add crackers, mix well with spatula.
- Store in plastic bag or tightly sealed bowl for at least one hour, shake occasionally.
Snack well and have a happy day:@)
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I used to love eating these spiced up oyster crackers! Love that you used homemade seasoning!
ReplyDeleteI’d love to give these a try, Lynn! Thanks for sharing the recipe.
ReplyDeleteYou had me at no bake! I seem to bookmark a lot of your recipes!
ReplyDeleteThese sound really good, and I love that they're no bake. I use olive oil instead of butter when I make chex mix and it works great.
ReplyDeleteOyster crackers are going on my shopping list!
Jenna