Ranch Oyster Crackers

These Ranch Oyster Crackers are addictive & perfect for snacking or topping a warm bowl of soup. The recipe has been passed down and makes the PERFECT crackers!

These addicting Ranch Oyster Crackers bring back a lot of food memories for me.

My mom has been making these little oyster cracker snacks for years. Your mom probably has been, too. I almost didn’t post this recipe because I suspect that it’s something everyone has tried already at least once in their lives.

However, on the off chance that you’re so unfortunate as to not have tried Ranch Oyster Crackers, then this recipe is for you. These seasoned oyster crackers are nothing more than crackers flavored with a salty, tangy ranch but they are so easy and tasty – perfect for a barbecue where you’ll want a snack that’s easy to make a triple batch to last the crowd.

How to make Ranch Oyster Crackers

Hidden Valley Ranch Oyster Crackers are so simple to make and are done in no time at all. Whisk together some canola oil, dry ranch dressing mix, garlic salt or powder, and some dried dill, then toss the mixture with oyster crackers. Bake for 30 minutes, stirring them once halfway through.

The best parts are all the bits at the bottom; that’s where the ranch settles and the saltiest crumbs wait to be scooped into your hand and tossed in all at once. My mom will make these Ranch Oyster Crackers and fill large resealable bags with them; I’ve had a bag handed to me on my way out the door more times than I can count.

I leave the Ranch version to my mom but I do make an Old Bay version that I use to top my Lobster Bisque and other seafood soups – and to simply snack on, of course!

The great thing about all of my mom’s recipes is that there are never any amounts written on her recipe cards. It’s always “a little of this, a little of that” and you’re left to fend for yourself if you’re cooking from her recipe files. Case in point:

Now, the full cup of oil she does note is more than what you’ll find in similar recipes for Ranch Oyster Crackers. A lot of recipes call for just 1/4 cup oil, garlic powder instead of salt and just one bag of oyster crackers.

Ranch Oyster Cracker Tips and Variations

• Use Less Oil: I like to make mine just like Mom’s and I like the extra oil; they’re in no way greasy and they’re more of an indulgence that way. However, if you’re looking for a healthier snack, by all means cut back on the oil as they’ll still taste delicious.
• Spicy Oyster Cracker: Hidden Valley Ranch has a SPICY dry ranch mix that I’d never seen before. Which, of course, means that I’ll be making SPICY Ranch Oyster Crackers as soon as possible. And here I thought nothing could ever improve upon MOM’S Ranch Oyster Crackers! You can also add a 1/2 teaspoon of cayenne pepper before whisking.
• Flavor Variations: Substitute the ranch seasoning another seasoning mix such as buffalo, Italian, or taco seasoning.
• Cheese: After baking for 15 minutes sprinkle with parmesan cheese and continue baking.

Continue to Content

Ranch Oyster Crackers

Yield: 12 servings

Prep Time: 5 minutes

Cook Time: 30 minutes

Total Time: 35 minutes

This recipe has been passed down and makes the best ranch oyster crackers! Serve them as a snack or to top a bowl of warm soup.

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Ingredients

• 1 cup vegetable or canola oil
• 1 1- ounce package dry ranch dressing mix
• 1/2 teaspoon garlic salt, or garlic powder if you prefer less salt
• 1/2 teaspoon dried dill
• 2 bags oyster crackers, about 16 ounces each

Instructions

1. Preheat oven to 200F.
2. Whisk together oil, ranch dressing, garlic salt or powder and dried dill. In a large bowl, toss well with oyster crackers. Spread crackers onto a large baking sheet and place in oven.
3. Bake for 15 minutes, stir, bake another 15 minutes and remove from oven. Allow to cool then enjoy! Store in a sealed container.

Nutrition Information:

Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 180Total Fat: 4gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 0mgSodium: 657mgCarbohydrates: 30gNet Carbohydrates: 28gFiber: 2gSugar: 1gProtein: 4g

This data was provided and calculated by Nutritionix.

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Kristy Bernardo

Kristy Bernardo is the recipe creator behind The Wicked Noodle. She's a five-time cookbook author, has taught cooking classes to both kids and adults, and has been creating recipes for nationwide brands since 2009. She learned most of her cooking skills from her mom and grandmother, then honed those skills at boot camp at the Culinary Institute of America.

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