Yield
Makes about 5 cups

Everyone loves these. Dubious? Just put out of bowl and watch. These addictive seasoned oyster 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. Take control of your snack by making your own.

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 these 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

How to Make It

Step 1

Heat the oven to 250°F.

Step 2

Whisk together the melted butter, dressing mix, dill, lemon pepper, garlic powder, and onion powder in a measuring cup or small bowl.

Step 3

Pour the oyster crackers into a large bowl.  While stirring, drizzle in the butter mixture. Stir well to make sure the crackers are evenly coated. Pour onto a large rimmed baking sheet and spread into a single layer.

Step 4

Bake for 10 minutes, stir, and then continue baking for another 10 minutes or until the crackers are golden brown and fragrant. Let cool and then store in an airtight container at room temperature. (But let’s be honest, you’re going to eat several while warm, straight off the pan. We all do. They’re irresistible.)