Savory Snack Crackers

Want to add some delicious to your next soup dinner?  Top your bowl with these flavorful bits and you’ll never look back at the plain saltine.  As for me?  I eat them by the handful… they rarely even make it to my soup bowl!

Savory Snack Crackers

  • 2 pkg. (or boxes) oyster crackers  (I don’t remember the exact size.  Anyone have a box in your pantry?)
  • 1 1/2 c.  cooking oil  (vegetable, canola… something not healthy like that)
  • 4 tsp. dill weed
  • 1 tsp. lemon pepper
  • 3 Tbsp. dry ranch dressing mix
  • 1/4 tsp. onion powder
  • 1 tsp. garlic powder

Pour crackers in a large bowl.  Mix the rest of the ingredients together and pour over crackers.  Stir until well coated.  Spread out onto 2 cookie sheets.  Bake at 200° for 1 hour, stirring every 15 minutes.  Cool.  Store in an airtight container.

Serve with soup or as a tasty appetizer.


  1. no question about it- these are going to float on my tomato soup tonight. yum! thanks amy!

  2. Ooh, my husband’s grandma makes something very similar to these and I used to love to munch on them at the annual Christmas party… happy, happy day that I can now make some for myself! (Or… maybe not so happy day. May have to tack some minutes on the treadmill. *Sigh* ;))

  3. Oh I LOVE LOVE LOVE these little crackers!!! My mom always makes them around Christmas but didn’t do it this year. I might just have to make them myself. Thanks for sharing!

  4. I believe my mother-in-law does this with saltine crackers- the regular size ones. Anyway, it’s a similar recipe and they are SO tasty!

  5. OK, you know how you said we’re so similar? Someone brought these to our superbowl party and I was thinking I was going to have to post the recipe!


    But here’s the weird thing about her version, which from what I can tell is exactly like yours, except . . . she doesn’t bake them. Seriously. Just pours the oil on and shakes them up. The oil soaks in. They were FABULOUS! (She left the bag, and I ate them all yesterday.)

  6. Oooo…yummie!

  7. Yum! I have everything but the crackers and lemon pepper on hand. I know what I’ll be buying next shopping trip.

  8. My mom made these all the time growing up and now I make them too. Except i don’t bake them. I do what the above commenter said. Throw the crackers in a brown paper bag, throw oil in, throw the spices on top and shake. So easy!!

    • Humph — apparently I like to do things the hard way. The original recipe in our church cookbook does the paper bag thing, but still bakes them… So they’re still crispy without baking?!

      • yes, totally crispy. It doesn’t take that much oil so they shouldn’t get soggy. Do it the lazy way!!

        • These are awesome. The recipe I found named them ‘Shaker Crackers’ =) My recipe is 2 bags of oyster crackers, 1 cup oil, a spoonful of garlic salt and a spoon full of dill week. Mix the dry in the oil, dump the crackers in a paper bag, pour the oil mix on top and shake-baby-shake! I usually pour them into a second bag once the first is saturated and shake it again. From there they go straight into a zip lock and are my main snack until they are gone.

  9. Second time we’ve made,these for potato soup! Yum! This time I halved the recipe and used a half cup of grapeseed oil. Healthy and no flavor. It’s very thin oil, so little goes a long way. I also didn’t have the dry ranch mix, so I looked up a recipe for that and added season salt, parsley and a little thyme…the rest of the ranch ingredients were already in there. Just as good as the first time. I won’t buy ranch dressing mix for this again. Thank you for an awesome recipe.

    • I’ve never used grape seed oil. Interesting! Also, thanks for the reminder to add a link to my homemade ranch dressing mix with this recipe!

  10. These are so yummy! I’ve been eating them since I was a kid and have given bags of them as gifts for many a Christmas. Instead of vegetable oil though, we use butter flavored popcorn oil. You can find it with the other popcorn stuff at your grocery store.

  11. Linda Barnes says:

    Never put mine in the oven, just as good


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