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Ranch Oyster Crackers

Sure, I could buy a bag of Cool Ranch Doritos and love every chip (and crumb.)  But instead, sometimes I like to make these.  There’s no one I’ve served them to that hasn’t loved them.  With football season about to kick off and Summer starting to wind down, it’s time to start on the snack foods: the dips, the wings, the munchies–the stuff of food and TV and entertaining indoors.

Feel free to mix up the seasonings here… but make sure you include the Hidden Valley ranch seasoning mix–I can’t be held accountable for the result if you don’t.  😉

Preheat oven to 200 degrees.  Start with 2 boxes of oyster crackers, vegetable oil, spices, and 1 1/2 packets of Hidden Valley ranch seasoning mix.  Here, I’ve used one packet of original and 1/2 of a packet of spicy ranch.  Mix the oil, spices, and ranch packets first.  Once well blended, add the oyster crackers.

Spread the oyster crackers on a cookie sheet–you’ll probably need 2.  Bake until slightly browned and the spices and oil have fully been absorbed.  Serve at room temperature.  These will keep in a ziploc bag for over a week, but I doubt they’ll last that long.


2 boxes plain oyster crackers
1 pkg. Hidden Valley Ranch mix, original
1/2 pkg. Hidden Valley Ranch mix, spicy ranch (optional–you can just use the one packet, if you like)
1/4 tsp. lemon pepper
1/2 to 1 tsp. dill weed
3/4 cup canola oil

1.  Preheat oven to 200 degrees.
2.  Combine Ranch mixes and oil in a large bowl; add dill weed and lemon pepper. Pour crackers in and stir to distribute.
3.  Spread onto 2 baking sheets in a single layer. Bake for 15 to 20 minutes.

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