Spicy Seasoned Oyster Crackers
Spicy seasoned oyster crackers are a must-make recipe! These are a big hit at any party or gathering. So easy to make you will wonder why you never made them before now. I know I did.
This recipe has been floating around a while with many different variations. This is the one we love.
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Spicy Seasoned Oyster Crackers
WARNING: Spicy Oyster Crackers are addictive! You will not be able to eat just one nor will they last long. I make double the recipe at all times.
These spicy seasoned oyster crackers are a no-bake recipe. So simple.
Mix the oil with spices and pour over the crackers. Two tablespoons of dried red pepper flakes are pretty spicy to me. You can add more or less to your liking.
Mix around in the bag or container until all the oil is absorbed. I usually leave them in the bag for an hour or so.
We find the crackers are even better the next day. So if you’re having an event this is one of those recipes that is perfect for preparing ahead.
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Serve! Try not to eat the entire bag at once by yourself.
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Spicy Oyster Crackers Recipe
Ingredients
- 9 oz oyster crackers
- 1/2 cup canola oil
- 1 packet ranch seasoning mix
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 2 tablespoons dried red pepper flakes (more or less as desired)
Instructions
- Place oyster crackers in a gallon zip lock bag. (or plastic container with a lid)
- Mix oil and seasonings in a small bowl or measuring cup.
- Pour seasoning mixture evenly over the crackers and gently mix to coat.
- Shake every 5 minutes or so until crackers are coated and no oil settles in the bottom of the bag.
Absolutely divine…added a 1/2 salt cause the crackers were bland. It did the trick. Now…forcing myself to stay out of them…
Just made tbm. How do u store the
Hey Sharon,
You can store them in a ziplock or any other airtight container.
do you heat these at all, if not do they get soggy
Hi, Joe. No, there is no need to bake them and they do not get soggy at all! I hope you try the recipe and enjoy the crackers as much as we do.
Can this be made a few weeks ahead of time and left sealed in air tight container or even frozen
We’ve never tried that. To be honest, they’re usually consumed within the first few days. I don’t think we could recommend that. Perhaps a week to 10 days?