When I think back to the Christmas snacks of my childhood, this is the first thing that comes to mind. My grandmother on my mom's side always made these Dill Oyster Crackers. I remember her big, yellow Tupperware bowl sitting on the counter filled to the brim with these seasoned crackers during Christmastime. She would sit out little dainty dishes of the crackers all around her house during holiday gatherings for everyone to nibble on. They were one of my favorite Christmas snacks ... more-favored than the fudge, cookies and candies!
Many recipes call for a packet of dry Ranch dressing to be added. Our family recipe doesn't. (I find that the Ranch makes it way too salty and is very over-powering.) Also, these don't have to be baked once prepared, but I find that a little time in the oven gives these crackers a deeper, crisper flavor and texture.
What is so great about this recipe is that it makes a large quantity with little expense.
2 bags of oyster crackers (mine were 10 oz. each)
1 1/2 tablespoons garlic powder
1 tablespoon dried dill weed
1 teaspoon table salt (kosher salt is a little too course)
1 cup oil (vegetable or canola works best)
Preheat oven to 250 degrees.
Pour oyster crackers into a large mixing bowl. Set aside.
Combine the garlic powder, dill weed, salt and oil in a small bowl. Whisk to combine.
Pour seasoned oil over crackers. Toss or stir gently to thoroughly coat crackers.
Pour crackers out onto a large baking tray. Scrape down the sides of your bowl with a rubber spatula to make sure to get any of the seasoning clinging to the bowl.
Bake for 15 minutes. Stir once halfway through baking. Remove from oven.
Allow to cool for 1 hour before serving or storing in an air tight container.