These Savory Herbed Oyster Crackers are the perfect snack to elevate your appetizer game. With a delicate balance of herbs and spices, they’re not just for soups anymore. Great for parties or just because, they’re incredibly easy to make and even easier to love.
Oyster crackers are the star of the show, providing the crunchy base that absorbs all the savory goodness. The vegetable oil helps the seasoning stick to the crackers, ensuring every bite is flavorful. Dried dill weed gives a fresh, slightly tangy herbaceous note. Garlic powder and onion powder add depth and savory warmth. Dried parsley introduces a hint of earthiness. Finally, salt and ground black pepper enhance all the flavors, rounding out the seasoning perfectly.
These crackers are fantastic on their own or served alongside a cheese board. Pair them with a creamy dip like hummus or spinach artichoke dip. They’re also perfect for topping soups and salads to add a bit of crunch. For a fun party snack, mix them with pretzels and nuts for a homemade snack mix.
Start by preheating your oven to 250°F. It might seem low, but this slow bake ensures a thorough crisp without burning the herbs. While the oven warms up, grab a large mixing bowl. Pour in the vegetable oil first, as it’s our base for the seasoning. Add in the dried dill weed, garlic powder, onion powder, dried parsley, salt, and black pepper. Use a whisk or a fork to combine these until they’re well mixed.
Now, toss in those oyster crackers. Gently stir them around — you want every cracker to be kissed by the seasoning. It’s easiest to use a spatula for this, folding the crackers through the oil mixture rather than stirring vigorously, which might crush them. Once they’re all coated, spread them out on a baking sheet in a single layer. This is key to getting them evenly crispy.
Pop the baking sheet into your preheated oven. Set a timer for 15 minutes but be sure to give them a stir halfway through. This helps them bake evenly and prevents any from getting too toasty on one side. When they’re done, they should be golden and smell wonderfully aromatic. Let them cool completely on the baking sheet — this is when they’ll get their final crunch.
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