When I eat these crackers I think of my Aunt Jan. She used to make them when we would come to visit when I was younger and would send me a big bag every once and a while in college as a care package. They are finger licking delicious, quite addictive, and associated with great times with family and friends.
This Christmas I decided to make the crackers myself, but I didn’t want to use the store bought Ranch Dressing packages the recipe called for because they have MSG. Over the last few years I’ve noticed when I eat MSG I often feel less than stellar and often end up with a headache. So, I got to work and in the end I came up with this mix of herbs and spices that seem to hit the spot, just like Aunt Jan’s crackers do.
Zesty Ranch Crackers
2 packages of Oyster Crackers
3 tablespoons dried parsley
3 teaspoons dried dill
2 teaspoons garlic powder
2 teaspoons onion powder
1 teaspoon dried chives
(1 or more teaspoons red pepper flakes for optional spiciness)
2 teaspoons salt
1/4 cup powdered milk or powdered buttermilk
1 cup oil ( I used canola)
1 lemon, zest and juice
- Pre heat your oven to 250 degrees and line a lipped baking sheet with parchment paper.
- I use a 2 cup pyrex measuring cup to combine all of my seasoning ingredients. Stir together the parsley, dill, garlic powder, onion powder, chives, red pepper flakes, salt, lemon zest, and powdered milk. Then add the oil to the herbs and spices and stir until evenly combined.
- In a very large bowl place all of the crackers. Pour the oil mixture over the cracker and use a spatula to gently fold together. When the crackers are evenly coated squeeze over the lemon juice and fold a few more times.
- Spread the crackers onto the lined baking sheet and place in the oven for about 20 minutes. Stir the mixture around every 5 minutes or so while it is cooking. When the crackers no longer look wet they are ready.
- Let cool and enjoy, or enjoy warm from the oven!
Warning: Once you start, it’s hard to stop eating them!