(This recipe was originally posted in conjunction with August's theme, Snacks from Scratch.)
These little bites of deliciousness take only a few minutes to prepare, and are a healthy(ier) substitute for potato chips. You can also use them as salad croutons, or in soup. (I'm thinking they would really amp up the flavor of a bowl of tomato soup!) Oh, and they give you really great breath!
24 oz plain oyster crackers (2 - 12 oz bags)
1 envelope dry Ranch dressing/dip mix
3/4 tsp dill weed
1/4 tsp lemon pepper
1/4 tsp garlic powder
1 C canola OR olive oil
Preheat oven to 350 degrees. Place oyster crackers in a large bowl and set aside. Wisk together remaining ingredients with a fork. Wisk quickly for 1 minute. Pour oil mixture over crackers. Seal bowl and shake/toss carefully or until all crackers are coated. Pour into a jelly roll pan. If any oil mixture remains in the bowl, use a rubber spatula to scrap it out and pour it over the crackers. Bake, uncovered, 15-20 minutes (or until all oil is absorbed), stirring every 5 minutes. Cool and store in an airtight container.
Options and Tips:
None! These are just so easy!
This recipe can be found on page 5 of Hull PRCS' Bountiful Blessings cookbook.