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Seasoned Crackers

It’s been several years since I’ve made seasoned crackers, and I decided I wanted to add them to our holiday spread again this year, which always includes lots of random and fun snacks and appetizers.  But I lost my recipe!  I knew my friend, Sandy, had her recipe for them posted on Facebook, so I went there in a frenzy when I was whipping these up the night before we were set to travel.  (Thank you for saving me, Sandy!)  Realizing I only had a single bag of oyster crackers, I subbed in a bag of Goldfish crackers and decided to double the ranch dressing mix and the end result was some of the best seasoned crackers I’ve ever had.  In this case, losing my recipe was a lucky thing because this new version is even better than my old favorite!

These would be perfect for New Years, Super Bowl, tailgating–basically any party in any season!  During the winter months, the leftovers make a great garnish for soups.

Seasoned Crackers

Printable recipe
Printable recipe with picture

1 (12 oz) bag oyster crackers
1 (6.6 oz) bag Goldfish crackers
1 (1 oz) envelope ranch dressing mix
2 teaspoons garlic powder
1 teaspoon dried dill weed
½ teaspoon onion powder
½ cup vegetable oil

Mix crackers in a large bowl. Sprinkle dressing mix and spices over the crackers, then pour oil over it all. Mix until the oil is absorbed. Cover and store overnight for the flavors to develop.

*Veronica’s note: Cheez-its would make a great substitute for the Goldfish crackers! Use about three cups, or 7 ounces.

Recipe source: adapted from Sandy S.

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About Veronica

I have a kitchen addiction and love to collect & share recipes. My passion is baking but I love to cook as well. The only thing I don't like to do in the kitchen is wash dishes, but my husband generally does them for me in exchange for his dinner.

19 responses »

  1. These sound SO good! I like them with a mixture of stuff like bagel chips, pretzels and bugles! yummers!

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  2. V Babe! Looks like a neat variation… especially as wifey adores those goldfish crackers (the parmesian version).
    Personally I might de-construct the powderd ranch dressing as to eliminate anything wierd (perservatives and suchlike) So I have to consult the package ingrediants to see if it is nessesary.

    I have a couple new snack recipes for you… one inexpensive and one kind of pricy… I’ll let you know when I post them..

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    • Looking forward to it! I bet you could make a dry ranch mix using my recipe on here for buttermilk ranch (using only the spices) and adding in buttermilk powder. Might be worth a shot!

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  3. You are so welcome.Like you said that they could be used for New Years, Super Bowl or any party.I’m glad that I had saved your neck like I did.The recipe is really easy.I’m thankful that I got the recipe from Chris’s mom like I did.

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  4. I have been wanting to try these. Always forget to buy ranch dressing mix.. writing on list… Thanks Sandy!

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  5. what is your opinion on Hidden Valley vs. generic? I can’t wait to try this recipe… eaten lots of times but yet to make it…this will be my first so i want to get it right! Thanks!

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  6. Hi Veronica! I love this recipe. Here’s a tip for decreasing the amount of oil in the crackers: Mix the oil and seasonings, then pour over the crackers which have been placed in a big paper bag. Close the bag firmly and shake for a minute or so; let it sit for about 20 minutes. Empty the crackers into plastic bags and seal. Toss the paper bag.

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  7. Well that sure hikes up the bland goldfish I usually dislike! I can just imagine licking my fingers after this!

    Btw, I loved your lemony orange cake…the glaze…sticky and shiny…om nom nom…

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  8. Catching up on blogs. I make these same crackers but, without the goldfish crackers. I will have to add them next time…sounds good. I make this with the soup that I posted yesterday…yum!

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  9. What a great idea!!! I am going to have to try this for our next get together!! Simple and looks so tasty!! Thanks!

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  10. Pingback: Chocolate Chip Macaroons « Veronica's Cornucopia

  11. Pingback: Spicy Ranch Crackers « Veronica's Cornucopia

  12. I made these last year and pretty much ate 3 recipes of them myself. Shhh, don’t tell. =) Anyway, I didn’t print the recipe at that time, but I knew I got it from your website (like almost all of my favorite recipes) so after finding oyster crackers on sale today, I came right here to print it out and hopefully this time I’ll actually SHARE these delicious things. Lord knows my butt doesn’t need ALL OF THE CRACKERS.

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    • Bahaha! They can be pretty addictive. I think I jacked with the recipe and reduced the ranch to one packet for some reason…maybe one year I made them and decided two was too much. But what I usually do is make a double batch and use 3, that seems to be perfect for me (1 1/2 packets per batch). So anyway, if you make them and wonder why they’re not the same, it’s because I messed it up. Or maybe I didn’t, but I’m pretty sure I edited it thinking I was smart. lol

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    • Krista, I wanted to add that I think I must have edited the recipe to change it to 1 envelope seasoning though I’m almost sure I had 2 originally. I just made a batch using the 1 envelope, but added in a tablespoon of Vermont White Cheddar Powder and it was plenty flavorful…I just don’t know if it would be just as good without the powder and with only one envelope! I notice that the bags of oyster crackers are now 10 oz instead of 12 oz so maybe that’s why I changed it, because they don’t need quite as much seasoning. Anyway, just warning you that I think I changed the recipe. Bad V.

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