Herb Oyster Crackers Recipe - Allrecipes.com
Herb Oyster Crackers Recipe
  • READY IN 5 mins

Herb Oyster Crackers

Recipe by  

"Use your own herb mix to season oyster crackers for a great snack on Super Bowl Sunday, or anytime!"

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Ingredients Edit and Save

Original recipe makes 12 servings Change Servings
  • PREP

    5 mins

    5 mins


  1. Place crackers in a large plastic bag. Season with dressing mix, dill weed, garlic powder and lemon pepper. Pour in the oil, close bag and shake vigorously until the crackers are covered with seasoning.
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Reviews More Reviews

Most Helpful Positive Review
Jan 03, 2004

I use less oil (~1/2 cup), and bake the coated crakers (275 degrees for 15-20 minutes).

Most Helpful Critical Review
Dec 31, 2006

These are even better when you subsitute the Ranch dressing with a packet of dry Zesty Italian dressing!

Dec 27, 2007

this is a great recipe. have made it for years. baking them in the oven for about 15 minutes is a must. it makes the crackers not so oily.

Jan 17, 2004

I was so excited to see this recipe. I thought I had lost it. These crackers are always a hit when I make them. They come out a little greasy, but since I don't make them very often I am okay with the extra fat. The herb mix is very tangy and these are just great.

Dec 02, 2010

Just got done mixing up a 1/2 batch of this with my son, and it is DELICIOUS! Like I said, I halved the recipe, but only used 1/4 cup oil and added 1/2 teaspoon crushed red pepper flakes (this was perfect for us). My son had so much fun shaking everything around in the bag, and even more fun 'taste-testing' it, lol. This literally took 3 minutes to whip up, and will be a new snack staple for us~YUM! Thanks for sharing. :)

Dec 14, 2006

I'm so excited to find this recipe again... In my family, these are called "Stinky Crackers" and kids & adults love 'um. Try mixing them in a paper grocery sack... it soaks up some of the excess oil - and is fun!

Dec 10, 2010

I used one full batch of Scotdog's dry ranch dressing mix and half the amount of oil called for. I baked them for about 45 minutes at 250*, stirring every ten minutes or so so I wouldn't have soggy, oily crackers. They came out nice and crispy and we just love them.

Dec 03, 2010

This is the recipe that I have used for years and everyone loves it. Other recipes have you bake them, but it isn't necessary. I let the crackers sit for about an hour to absorb the oil and for the flavors to marry. Declicious!


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  • Calories
  • 425 kcal
  • 21%
  • Carbohydrates
  • 37.7 g
  • 12%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 28.3 g
  • 43%
  • Fiber
  • 1.7 g
  • 7%
  • Protein
  • 4.5 g
  • 9%
  • Sodium
  • 1254 mg
  • 50%

* Percent Daily Values are based on a 2,000 calorie diet.

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