Ingredients
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3 (10 ounce) bags oyster crackers, I used a bargain brand
1/2 cup canola oil
clarified butter
2 tablespoons dried parsley, rubbed to fineness
1 ounce Hidden Valley Ranch dip, packet
1 1/2 teaspoons tony chachere's seasoning salt (or to taste)
1 teaspoon granulated garlic or 1 teaspoon garlic powder
dusting cayenne powder
Preparation
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Heat crackers in the microwave on 1/2 power till they are quite hot.
Heat the oil and butter till it's hot and drizzle it onto the crackers in thirds, stirring between additions. Dust on the seasonings and mix well. (If you use pure canola oil, you do not need to heat the crackers and fats to make the fats soak inches
Knosh till your covered in salt and parsley and your lips burn like fire. I just killed a bowl of this and 10 minutes later found myself absently dipping my fingers into an empty bowl. Addictive stuff and would be great to give away for holiday treats or serve with drinks before dinner.
*Clarified butter will be free of the residual liquids that would make your crackers soggy.
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