Here’s a quick fix; made all the better because I normally have really bad luck with seasoned and baked snacks (think Chex Mix), but so far, two batches of these tasty little treats have turned out well. Yay!
It all started with an oyster cracker seasoning packet we bought at a spice shop in Michigan a while ago that needed to be used. I followed the directions, and the crackers came out perfect, if with a little too much dill for my taste. So I got to thinking, and picked up a ranch dressing packet…
•1 (9 oz) pkg oyster crackers
•1 packet ranch dressing mix
•1/4 tsp Tellicherry pepper
•1/4 tsp Aleppo pepper
•1/8 tsp seasoned salt
•1/2 tsp dried parsley
•1/4 tsp garlic powder
•1/2 cup canola oil
A note on pepper: all black peppers are not created equal. If you haven’t yet tried Tellicherry pepper – ground to your preference by your spice merchant or whole – you are missing out on a whole new world of peppery goodness. Of course, once you’ve gone Tellicherry, that faint, wispy, kinda gray stuff you buy in tins from the market will be as welcome on your table or in your spice cabinet as wallpaper paste, but that’s a good thing. Much the same can be said for Aleppo chili pepper, which brings more rich, smoky flavor than heat to recipes. I still keep and use the more traditional crushed red pepper, but find myself reaching for the Aleppo more and more. As always, consult your local spice merchant, you won’t be sorry.
Back to the oyster crackers!
Heat your oven to 200º.
Combine the seasonings with the oyster crackers in a large bowl, then stir in the canola oil and set aside to rest for 15 minutes, stirring once or twice.
Turn the crackers into a large baking pan (an anodized aluminum turkey roasting pan works a treat here) and pop into the oven for ten minutes.
Remove from the oven, stir well, and then return for another ten minutes.
That’s all there is to it! Tasty seasoned oyster crackers with no fuss and (very) little muss. Allow to cool, then store in a zipper bag until needed. I tend to need these a lot; as a munchie, in tomato soup, as a last-minute crouton for salads, it’s all good.