These crackers on their own are delicious and flavorful. When I added these crackers to my tomato soup for lunch it took an ordinary bowl of soup to a whole new level!
MyRecipes.com and Cooking Light, July 1996
Makes 4 1/2 cups (Serving size = 1/4 cup)
Stars of the Show:
- 1 1/2 tbsp dry ranch dressing mix
- 2 tbsp vegetable oil
- 2 tsp dried dill
- 1/2 tsp garlic powder
- 1/4 tsp lemon pepper
- 1 (11 oz) package oyster crackers (about 4 1/2 cups)
Preheat oven to 175°.
Combine first 5 ingredients in a large bowl and stir well. Add the oyster crackers and toss to coat. Spoon mixture onto a baking sheet.
Bake at 175° for 30 minutes stirring frequently. I stirred my batch every 10 minutes. Cool completely and then store in an airtight container. Add to soups, salads, or grab a handful.
Tomorrow is the last day to link your recipe to the Culinary Smackdown Battle. I will be announcing the winner the morning of February 28, 2011. Looking forward to seeing what you come up with!