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I went to elementary school with my next-door neighbor slash childhood BFF and after school I almost always went over to her house because she had the most epic Barbie collection. She was an only child and her parents gave her every Barbie thing she wanted. The Barbie Dream House, the Barbie convertible, the camper, everything! I was so jelly. On top of all that, her mom let us eat just about any snack we wanted after school. One of my favorite snacks she made was seasoned oyster crackers. She would make a fresh batch every few days and I would happily help myself to a few handfuls every single time I was over. If I’m being honest, I wanted to take the entire bowl home.
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The weird thing is that as much as I love munching on those crackers I never got around to actually asking my mom to make them for me or for my mom to ask her mom for the recipe. Years later…I finally remembered.
There are a lot of different varieties of these crackers and while I (obviously) loved my neighbor’s version I wanted to spice things up a little. Instead of just using dried Hidden Valley ranch dip I decided to add in a little lemon zest and just a touch of smoked paprika. I love adding smoked paprika to dishes; it’s unexpected and it brings a nice depth of smoky flavor without bringing in any heat. As much as I love spicy food I want my snacks to be a little less on the spicy side. Also because it’s doubtful you could finish the whole tray in one sitting (you could always try) you will have to have a way to keep them fresh. That’s why I made sure to pick up some Glad food storage containers before I left Wal-Mart. There is nothing worse than stale snacks and those deep-dish Glad containers make sure my snacks are always fresh.
Another great thing about this recipe is that it’s super easy to double. That means if you’re about to throw a big party (hint hint, Thanksgiving ringing a bell? It’s right around the corner!) this recipe is the perfect snack choice. Just make sure to bake a double batch on two large baking sheets because they won’t last long if you have a lot of guests. They’ll all be gathering around the kitchen while the turkey is in the oven and wanting to snack on these crackers. Before you know it, a couple handfuls here and there will make these crackers disappear!
Lemon Ranch Oyster Crackers
- ¼ cup (54 g) olive oil
- 1 ounce (28 g) dried Hidden Valley ranch dip packet
- 1 teaspoon lemon zest
- 1 teaspoon dried dill
- ½ teaspoon smoked paprika
- ¼ teaspoon garlic powder
- 16 ounce (454 g) package oyster crackers
- Preheat oven to 275 °F (135 °C)
- In a large bowl whisk together olive oil, ranch packet, lemon zest, dried dill, smoked paprika and garlic powder. Add in oyster crackers and stir until evenly coated.
- Put oyster crackers onto a large rimmed baking sheet and spread out so they are in one single layer.
- Bake for 10 minutes, stir and then bake for another 10 minutes.
- Let cool and enjoy.
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