Traverse City Record-Eagle

Rebecca Lindamood: Foodie With Family

April 5, 2012

Recipe isn't lost in translation


1 (10-oz.) bag oyster crackers

2 T. canola oil

2 T. ranch dressing mix (1 packet)

½ t. dill weed

¼ t. garlic powder

¼ t. onion powder

½ t. celery seed

½ t. lemon salt

½ t. ground black pepper

½ t. raw or white sugar

Preheat the oven to 350°. In a medium-size mixing bowl, whisk together all of the ingredients — except the oyster crackers — until smooth. Pour in the oyster crackers and gently toss until everything is evenly coated.

Transfer the crackers to a rimmed cookie sheet and bake for 7-10 minutes, stirring every three minutes, until the coating is dry and the crackers are hot.

Allow the crackers to cool completely on the tray before transferring to an airtight container to store at room temperature. These will store well for up to two weeks. If they begin to get stale, you can recrisp them in a 350° oven for five minutes. Eat as a snack or use as croutons.

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