Ranch Oyster Crackers

My last two posts have mentioned that evil chemical product otherwise known as ranch dressing. I can't bring myself to read the entire ingredient list on the back of the Hidden Valley Ranch bottle, that's how bad it is. But now and then it comes in handy to add some zip to a salad or sandwich. Happily, Mama Pea has come up with an all-natural way to enjoy those tangy ranch flavors with this recipe for Ranch Oyster Crackers. Thank you, Mama Pea.

In a happy side note, I developed a ranch dressing for a dairy-free/egg-free client yesterday using this same spice mix. I combined it with some Vegenaise, soy yogurt and red wine vinegar and voila - a ranch you can feel good about.

Ranch Oyster Crackers - by Mama Pea (my notes in parentheses)

2 t. garlic powder
2 t. onion powder
1/2 t. dry mustard
1/2 t. dry dill
2 t. dried parsley
1 t. dried chives (my addition)
1 t. kosher salt
3 T. canola oil
One 8-ounce package of oyster crackers

Preheat oven to 250 degrees.

In a large bowl, combine all the dry seasonings and mix well.

Add oil and stir to combine.

Pour the oyster crackers into the bowl and toss with a spatula to coat.
(at this point I started to taste them, and they were good even before cooking - always a good sign)

Transfer the crackers to a baking sheet (lined with parchment if you hate washing dishes like I do).

Bake for 20 minutes, stirring once halfway through.

Let cool completely and store in an airtight container.