Spiced crackers have many versions and many names across the cooking blogosphere and home kitchens. These are probably called “those crackers you make for Christmas gifts” more than any other name in my house. But, these are good anytime and I didn’t want to ban them other people’s houses just during the holiday season.
These crackers are very easy to make and definitely more frugal than anything loaded with chocolate or nuts. Packed into small baggies, the crackers make a great filler for a cookie tray that has a small space left and you are out of cookie cooking or candy making steam.
Larger containers of spiced crackers can work as a stand-alone hostess gift. I have used these crackers for both purposes.
We also have a friend who tries to eat fairly healthy and this is the only thing she likes to have delivered from our vast array of holiday treats. She adds them to her warm tomato soup as a treat during the holiday season. We have tried it her way, and it defiantly adds flavor to tomato soup!
Feel free to omit the lemon-pepper in the recipe if you do not like it. Add cayenne pepper or anything you think might go with the flavors. I would not add lemon-pepper and cayenne at the same time, but that’s just me, you might love the combination.
As with all of my recipes, I encourage you to make it your own by changing things up a bit to match your flavor preferences. If you are brand new to a novice cook and have some trepidation about changing things up, start with these recipes exactly. They are how I usually make them and rarely do I hear any complaints.Print
Toasty crackers with ranch dressing and other spices. Perfect for holiday gift giving, tailgating, Football Parties, and snacking. Try them with tomato soup.
- Prep Time: 5 minutes
- Cook Time: 35 minutes
- Total Time: 40 minutes
- Yield: 18 Servings
- Category: Snack
- Method: Baking
- Cuisine: American
- 1/2 cup oil
- 1 pack Ranch dressing mix, or 3 tablespoons of mix if using bulk packaging or homemade
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dill weed
- 1/2 teaspoon lemon-pepper
- 9 ounce bag oyster cracker
- In a large mix bowl, add all ingredients except pretzels.
- Mix well and set aside.
- Preheat oven to 250 degrees F.
- Mix pretzels a few times while waiting for oven to preheat.
- Once oven is preheated, pour into a baking pan and spread into an even layer. Set the bowl aside without washing the bowl.
- Place in oven and bake for 15 minutes.
- Remove from oven and stir, making sure to mix back in any oil or spices on the bottom of the pan.
- Bake for another 15 minutes.
- Pour crackers back into original mixing bowl and stir well to pick up any spices or oil left in the bowl.
- Set aside to cool.
- Once pretzels are completely cooled, place into an airtight container.
Any light tasting cooking oil will work, even melted coconut oil.
- Serving Size: 1/2 cup
- Calories: 113
- Sugar: 0 g
- Sodium: 232 mg
- Fat: 7.5 g
- Carbohydrates: 11 g
- Fiber: 0 g
- Protein: 1 g
- Cholesterol: 0 mg
Other Snack Recipes to Try: