At my house, the Best Snack Award goes to Ranch Oyster Crackers. This easy, no-bake recipe is little more than crispy crackers tossed in butter, herbs, and spices, but even a big bowl disappears in minutes.

Ranch oyster crackers in a brown bowl.

When it comes to insanely addictive party food, this recipe tops them all. A fantastic, flavorful alternative to Chex Mix— and even easier to make! No oven, no baking, nada. Just a big mixing bowl, a bag or two of friendly little oyster crackers, Ranch Dressing Mix, and lots of butter.

They’re easy to make in big batches, and they keep well in an airtight tin for future snacking, too. People just go crazy for them – you’ll see!

Recipe ingredients:

Labeled ingredients for ranch oyster crackers in various bowls.

Ingredient notes:

  • Butter: Melted butter acts as the glue for the seasoning. This recipe doesn’t skimp – it’s the secret to their deliciousness.
  • Seasonings: Start with a packet of store-bought Ranch seasoning, like Hidden Valley, or make my own homemade Ranch Dressing Mix (which is really good!) Then add a little extra garlic powder, dill, and lemon pepper, because this snack is flavorful.
  • Oyster crackers: I love tiny oyster crackers because even the smallest of hands can scoop them up and enjoy them!

Step-by-step instructions:

  1. First, add the oyster crackers to a big mixing bowl. Then melt the butter on the stove or in the microwave. Once the butter is melted, mix in the Ranch seasoning, dill, garlic powder, and lemon pepper and stir until combined.
    Oyster crackers in a clear bowl with a bowl of ranch liquid topping next to it.
  2. Drizzle the still-warm butter and spices over the crackers. Toss them thoroughly but gently until they’re covered in the butter mixture.
    Ranch liquid mixture being poured over oyster crackers in a clear bowl.
  3. Let them dry (or if you’re me, you just eat them immediately). When cool, store them in an airtight container and serve them to everyone, everywhere!
    Ranch oyster crackers on a baking sheet.

Recipe tips and variations:

  • Make extra: This snack has a way of getting eaten up immediately, and I always wish I had made more.
  • Storage: A tin, a tub, whatever airtight container you have to fit them. They’ll be fine for a few days, at least.
  • Baked vs.unbaked: I don’t usually bake this recipe. Within a few minutes, the butter absorbs into the crackers and tastes great. However, some cooks bake their oyster crackers for 10 minutes in a 250-degree oven to toast them up.
  • Spicy: Turn up the heat with ½ teaspoon cayenne pepper or 1 teaspoon red pepper flakes added to the herbs and butter. You may want more or less spice depending on your tolerance for heat.
  • Taco seasoning: Instead of Ranch seasoning, dill, and other spices, make the recipe with a packet of store-bought taco seasoning (or 2 tablespoons of my Homemade Taco Seasoning), 1 teaspoon garlic powder, 1 teaspoon dried oregano, and 1 teaspoon chili powder.
  • Sweet oyster crackers: Cinnamon and sugar. Toss the crackers with all of the butter, ¼ cup granulated sugar, and 2 teaspoons ground cinnamon.
  • Parmesan cheese: Sprinkle freshly grated Parmesan cheese over the buttered crackers. You can even switch in 2 tablespoons of homemade Italian Seasoning and skip the Ranch, dill, and lemon pepper.

Ranch oyster crackers in a brown bowl.

More snacks you’ll love:

Ranch oyster crackers in a brown bowl.

Ranch Oyster Crackers

At my house, the Best Snack Award goes to Ranch Oyster Crackers. This easy, no-bake recipe is little more than crispy crackers tossed in butter, herbs, and spices, but even a big bowl disappears in minutes. 
5 from 14 votes
Prep Time 5 mins
Cook Time 3 hrs
Total Time 3 hrs 5 mins
Servings 18 servings
Course Appetizer, Snack
Cuisine American
Calories 212

Ingredients 

  • 1 cup butter melted (2 sticks)
  • 1/4 cup homemade ranch dressing mix or 1 packet store-bought (see note 1)
  • 1 tablespoon lemon pepper
  • 2 teaspoons dried dill weed
  • 1 teaspoon garlic powder
  • 18 ounces oyster crackers (see note 2)

Instructions 

  • Line 2 rimmed baking sheets with foil for easy cleanup. In a small bowl, whisk together melted butter, Ranch dressing mix, lemon pepper, dill weed, and garlic powder.
  • To a very large bowl, add oyster crackers. Drizzle with the melted butter mixture and toss until evenly coated. Spread evenly over prepared baking sheets.
  • Air-dry at room temperature for 3 to 4 hours, stirring periodically to help crackers dry evenly.

Recipe Video

Notes

  1. Seasonings: Start with a packet of store-bought Ranch seasoning, like Hidden Valley, or make my own homemade Ranch Dressing Mix (which is really good!) Then add a little extra garlic powder, dill, and lemon pepper, because this snack is flavorful.
  2. Oyster crackers: I love tiny oyster crackers because even the smallest of hands can scoop them up and enjoy them!
  3. Make extra: This snack has a way of getting eaten up immediately, and I always wish I had made more.
  4. Storage: A tin, a tub, whatever airtight container you have to fit them. They'll be fine for a few days, at least.
  5. Baked vs.unbaked: I don't usually bake this recipe. Within a few minutes, the butter absorbs into the crackers and tastes great. However, some cooks bake their oyster crackers for 10 minutes in a 250-degree oven to toast them up.
  6. Spicy: Turn up the heat with ½ teaspoon cayenne pepper or 1 teaspoon red pepper flakes added to the herbs and butter. You may want more or less spice depending on your tolerance for heat.
  7. Taco seasoning: Instead of Ranch seasoning, dill, and other spices, make the recipe with a packet of store-bought taco seasoning (or 2 tablespoons of my Homemade Taco Seasoning), 1 teaspoon garlic powder, 1 teaspoon dried oregano, and 1 teaspoon chili powder.
  8. Sweet oyster crackers: Cinnamon and sugar. Toss the crackers with all of the butter, ¼ cup granulated sugar, and 2 teaspoons ground cinnamon.
  9. Parmesan cheese: Sprinkle freshly grated Parmesan cheese over the buttered crackers. You can even switch in 2 tablespoons of homemade Italian Seasoning and skip the Ranch, dill, and lemon pepper.

Nutrition

Serving: 40crackersCalories: 212kcalCarbohydrates: 22gProtein: 3gFat: 13gSaturated Fat: 3gSodium: 413mgPotassium: 60mgFiber: 1gSugar: 1gVitamin A: 458IUVitamin C: 1mgCalcium: 13mgIron: 2mg
Tried this Recipe? Pin it for Later!Mention @CulinaryHill or tag #CulinaryHill!

Culinary School Secrets

Subscribe for emails and receive pro-level tricks to transform your cooking!

Meggan Hill

I’m the Executive Chef and head of the Culinary Hill Test Kitchen. Every recipe is developed, tested, and approved just for you.

You May Also Like

Questions and Comments

Thank you for your comments! Please allow 1-2 business days for a reply. Our business hours are Monday through Friday, 9:00 am PST to 5:00 pm PST, excluding holidays. Comments are moderated to prevent spam and profanity.

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Comments

  1. Gotta follow you and your recipes, agree with your philosophy regarding additives…..we have got to get back to basics …. you go girl!5 stars

  2. Instead of air drying I put them in a 200 degree oven for about 30 to 40 minute depending on batch size stirring every 10 minutes to keep them evenly coated and they stay nice and crispy5 stars

    1. Thank you so much Diane! I’m glad you liked them. And your husband is a very smart man. :) That’s also what we say in culinary school…. butter and salt, that’s how you make dreams come true! Ha ha ha! Happy New Year. :D

  3. Bake them for about 10-15 mins at 250 degrees they won’t get soggy and last about a month ( if they don’t get ate by then ) 

    1. Probably a week or so. It depends on your climate and the time of year. In humid situations, they’ll soften rapidly. If it’s cold where you are, you could keep them outside and they’ll stay fresher, longer. But just on the counter at room temperature, I’d say 4 to 5 days or maybe a bit longer. Sorry for the long-winded response. Thanks for your question!