I have an unnatural love for ranch dressing. I dip most foods in it, too. Fresh vegetables, of course, but also pizza and french fries and just about everything else I eat, as well. But when you dip crunchy things (like, say, crackers) in ranch, they get soggy and it’s no good for anyone. Luckily, my family has a recipe that solves that problem for me, and the results are absolutely delicious – they make my top ten favorite snacks, which, I can assure you, is a very selective list. Plus, they only need three ingredients, cost less than $5, and you can make them in less than 20 minutes – and that includes baking time!

Easy Ranch Oyster Crackers

What You’ll Need

For ingredients, it’s pretty simple, just three things:

• Bag of Oyster Crackers (mine was 9 oz.)
• 1/4 cup of oil
• 1 pack of ranch dip mix

For your oil, anything you can use to bake (like vegetable or canola oil) is perfect. It’s best to avoid one that has a strong taste of it’s own, like olive or coconut oil. Dip mixes can be found at most grocery stores in the same aisle as the salad dressings – I’ve noticed they tend to be on the top shelf.

Once you have your ingredients, you’ll also want:

• 2 bowls – one large and one small
• cookie sheet or shallow baking tray (I prefer something with a lip or edge)
• measuring cups
• Spatula
• Fork

Baking the Crackers

Once you have everything, putting the crackers together will only take you a few minutes. Preheat your oven to 250. In your small bowl, combine your 1/4 cup of oil and your pack of dip mix, and stir with a fork until the mix is dissolved. You’ll get a really unappealing mix of oil, salt, and spices, but don’t lose hope. Pour your bag of crackers into the large bowl, and then add the oil mixture. Stir with the spatula to coat all the crackers, then pour everything onto your baking tray. Spread the crackers evenly across the tray, ideally in a single layer. The crackers are small and not always easy to control, which is why I prefer a tray with edges, like this:

Then pop the tray in the oven for 15 minutes. Stir the crackers halfway through for maximum crunch and even color – this is where a tray with edges is really handy. After 15 minutes, your crackers are done. Let them cool at least a little (although they’re wonderful warm) before you eat. If you don’t plan on eating them immediately, let them cool completely and store them in an airtight container somewhere cool and dry. I wish I could tell you how long these things keep, but I’ve never had a batch last more than three days, so I’m not completely sure.

In the picture, I’m actually making a double batch (which is as simple as using two bags of crackers, 2 dip mixes, and 1/2 cup of oil), which is why the crackers aren’t in a single layer. If you’re making a double batch or your tray is small, consider cooking two single layers separately, or add another 2-3 minutes to the baking time to ensure that all the crackers are baked.

And that’s it! I’m considering making a series of easy snacks, because, well, snacks. Does your family have any favorite snack recipes? What snacks (home-baked or store-bought) never last more than a few days in your house?