Reviewed: Nov. 12, 2009

My grandmother used to make these and I lost the recipe years ago...I am SO happy to have found this again, they are a great snack any time of year!! Thanks Bschaffler!!

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coco5000

Cooking Level: Beginning

Home Town: Chicago, Illinois, USA

Living In: Atherton, California, USA

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Reviewed: Nov. 1, 2009

Instead of using veggie oil, I used Orville Redennbacher's Popcorn Butter (yes this is NOT low fat) and added McCormicks "Old Bay" Seasioning (a Maryland tradition). Another version - use the popcorn butter and any flavoring like ranch, dill or lemon pepper seasonsons - cook as directed.

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Jessie

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Reviewed: Oct. 3, 2009

It's a great recipe, but these HAVE TO BE BAKED! My mother put them on a low heat in the oven, around 200 or so. Put them in a big, oven-safe bowl (or a cookie sheet if it's all you have). Every 15 minutes stir them around, do this for 1 hour. And there you go! The flavor just melts into the crackers, so much yummier!!! **if you don't have dill, substitute with some lemon juice

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Cayci_3

Cooking Level: Intermediate

Home Town: Great Bend, Kansas, USA

Living In: Wichita, Kansas, USA

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Reviewed: Jul. 19, 2009

Very good, and very easy. My 6 year old made this by herself, and it is awesome!!!!

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mnmom4

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Reviewed: Jun. 20, 2009

My mom used to make these for almost EVERY party or gathering when I was younger. I loved them then, and now my boys are gaining a love for them too!

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KnitGoddess

Cooking Level: Expert

Living In: Sioux Falls, South Dakota, USA

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Reviewed: May 19, 2009

I've been making oyster crackers for years, and this recipe never ceases to impress! I pack them in my fiance's lunch, I set them out at parties, and I offer them to my fiance's son and his friends when they gather here. Everybody loves them!

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PitBoss007

Cooking Level: Expert

Living In: Clearwater, Florida, USA

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Reviewed: Jan. 1, 2009

It works best if you drizzle the seasoned oil over the crackers while stirring them - otherwise the oil won't get distributed well.

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Laughing

Cooking Level: Intermediate

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Reviewed: Dec. 12, 2008

So easy, so economical, keeps well. Family & friends can't get enough ! !

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Marsha Madole

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Reviewed: Dec. 4, 2008

I made these for my kids and they were gone before the end of the day. Soo addictive, I couldn't keep from snacking on them myself.

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Salt&Light

Cooking Level: Intermediate

Living In: Oregon, Ohio, USA

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Reviewed: Nov. 24, 2008

These are great as a snack or side... my kids are crazy for them... I recently substituted pretzel grids and they are wonderful as well!

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Sarah Ashley

Cooking Level: Expert

Living In: Dexter, Iowa, USA

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Reviewed: Nov. 13, 2008

I really like this combo of seasonings, especially with the addition of some red pepper flakes. I will try these again sometime and bake them. I am sure they are good either way. Thank you!

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Janine

Cooking Level: Intermediate

Living In: Hendersonville, North Carolina, USA

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Reviewed: Aug. 7, 2008

These came out great, I made them to take to a Reds game and they were perfect. I upped the ranch dressing--used the whole package for added flavor, and baked them for 7 mins at 325 to brown a bit. They were a huge hit!!

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WhoDeygal

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Reviewed: Jul. 6, 2008

We love this recipe and have made it for years. In a busy home, we've always made this in the microwave. You simply place the crackers covered with the season in the microwave for three minutes, stopping it ever minute to stir. Then serve them warm or place them on paper towels to cool off before placing them in an air-tight container.

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Anna

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Reviewed: Jun. 18, 2008

This recipe has been a part of our family for more than 30 yrs and we all love it! I have experimented and added cayenne pepper or crushed red pepper flakes for that added little punch! Fantastic!! If I don't have oyster crackers on hand I use regular saltines....works great!

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vgarvey

Cooking Level: Intermediate

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Reviewed: Jun. 16, 2008

I've made these several times before, but I bake them on a cookie sheet @200 degrees for an hour, stirring every 15 minutes. Everyone that has tased them has asked me for the recipe!

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nuttie fish

Cooking Level: Intermediate

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Reviewed: Apr. 14, 2008

I used a packet of Italian dressing mix by mistake, and they were still yummy! When I saw that I had grabbed the wrong dressing packet, I just omitted the dillweed and lemon pepper and added a pinch or two of salt. I guess the recipe is versatile as well! LOL

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CSCMOM3

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Reviewed: Apr. 11, 2008

Made with Fiesta Ranch packet instead of regular ranch and didn't need any additional spices. Thanks!

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COKAMAMA

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Reviewed: Apr. 13, 2007

I use a whole box of inexpensive saltines, add cayanne pepper, and creole seasoning vs the lemon pepper. Then I put the crackers in a 1 gallon container with an airtight lid . Whisk the rest together and pour over the crackers. Put the lid on tight and lay the container on its side and roll it around, let it sit for a few days rolling the container whenever I see it. Wonderful with Chili!!!! Good with Tuna or Chicken Salad as well!

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Gramma Kelly

Cooking Level: Expert

Home Town: Avon, Indiana, USA

Living In: Sargent, Texas, USA

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Reviewed: Apr. 12, 2007

great!! i used Milissa's recommendations of using 1/2 cup of canola oil and baked them. i made another batch but didn't bake them.. the baked ones turned out better (per my 16 year old son).. the rest of us liked them all.. wil make again..

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