Ranch Oyster Crackers

Everyone loves these ranch oyster crackers. Dubious? Just put out a bowl, and watch.

These addictive seasoned crackers delight people and keep them coming back for more, whether it's a new discovery or—more likely—a flashback to snackage of yore.

The first crunchy bites remind many of us that someone made these for us when we were growing up, or perhaps we used to make them ourselves as one of the first things we learned to cook. The big question is why on earth did we stop? They're easy, quick, and keep for days in an airtight container, although it's doubtful they'll last that long. (Did I mention that everyone loves these things?) 

These little crackers are notably crisp and just salty and savory enough to be delicious and satisfying without morphing into an over-the-top junk food that stains our fingers and makes us remorseful.

This recipe is so simple, but here are a couple of tips nonetheless:

• Start with a freshly opened bag of puffy oyster crackers. They're tastier, crunchier, and cuter than flat or chipped crackers that might have grown stale.
• Many of the recipes for ranch oyster crackers that we'd find in our mom's recipe box or a beloved community cookbook called for a cup of oil, which can turn the crackers greasy and heavy. Using melted butter, and half that amount, adds flavor and helps brown the crackers beautifully.
• Scarf these little gems by the handful or use them to perk up a salad or bowl of soup.