Grab your small bowl and pour the vegetable oil in it.
Add the salt, black pepper, garlic powder, onion powder, sugar and Parmesan cheese, and dill weed to the oil.
Mix thoroughly with the whisk until well blended.
Pour the oyster crackers into the large mixing bowl.
Pour the oil and spice mixture over the crackers.
Mix together with a spoon until the crackers are well coated with the mixture.
Pour the seasoned crackers into the ziplock bag.
Let sit for at least one hour to allow flavors to blend.
In a 1 pint tightly closed jar, vigorously shake until blended, Ranch dressing mix, oil and dill.
Place oyster crackers in large Tupperware bowl.
Pour dressing mix over crackers and stir until thoroughly coated.
Place in a 9 x 12-inch cake pan or roaster and place in warm oven (250\u00b0) for 15 to 20 minutes.
Stir gently 1/2 way through baking.
Allow to cool and store in tightly sealed container.
Mix oil, garlic salt, dill seed,
and salad dressing mix. Pour over oyster crackers. Let stand 1 hour. Stir and enjoy!
Preheat oven to 275\u00b0.
Pour oyster crackers into a large bowl. Combine vegetable oil, Ranch dressing and seasonings in small bowl. Mix well.
Pour over crackers.
Toss until crackers are coated. Spread on flat cookie sheet.
Bake 15 to 20 minutes.
Cool.
Store in airtight container.
Mix together and pour over 2 (12 ounce) packages of oyster crackers.
Mix and set for 24 hours.
Oil will not make crackers soggy.
A great snack when friends come over.
Mix seasonings and oil together.
Place oyster crackers in a 9 x 13-inch pan.
Pour seasoning and oil mixture over all crackers. Bake at 300\u00b0 for 20 minutes.
Mix the dry ingredients.
Add the oil.
Stir in the oyster crackers.
Let sit uncovered until the oil is absorbed.
Great boat snack.
Bring first six ingredients to boil and pour over oyster crackers.
Mix oil, dill weed, Greek seasoning and Ranch dressing until all is mixed well, then add oyster crackers and mix until all the oil is absorbed.
seasoned salt, and white pepper until thoroughly combined. Gently mix the crackers
Combine Ranch salad dressing.
Mix with dill weed, lemon pepper, garlic salt and oil.
Pour over crackers.
Stir to coat. Place in warm oven at 300\u00b0 for 15 to 20 minutes.
Stir gently halfway through baking.
Adds a nice surprise to soup.
In a large bowl, empty 2 bags oyster crackers. Mix oil, seasoned salt, Hidden Valley, dill weed and shake well. Pour evenly over crackers and stir. Coat well and evenly. Spread on two large cookie sheets and bake at 200\u00b0 about 30 minutes or until golden brown, stirring every 10 minutes.
Mix all spices and dry salad dressing mix into the oil and stir well.
Place oyster crackers in large shallow pan.
Pour seasoned oil over crackers and stir well.
Continue to stir occasionally as crackers are baked at 250 degrees for one hour. Crackers will absorb oil.
Store in an air-tight container.
Combine salad dressing mix, oil, dill weed and garlic.
Pour over oyster crackers; stir to coat.
Place in warm oven 15 to 20 minutes.
Store in tight container.
Combine Hidden Valley Ranch dressing mix with 3/4 teaspoon dill weed and 1/4 cup oil.
Pour over 12 ounces oyster crackers; stir to coat.
Place in 250\u00b0 oven for 15 to 20 minutes.
Stir gently halfway through baking.
Combine dressing mix, dill weed, oil and oyster crackers. Stir to coat. Place on cookie sheet.
Place in a 250\u00b0 oven for 15 to 20 minutes. Stir gently halfway through baking.
Cool and store in covered tin or large Ziploc bag.
Empty crackers into a large mixing bowl.
Combine oil& seasonings; pour over crackers& mix well to coat.
Let sit 1 hour before serving.
Combine first 4 ingredients in large bowl.
Add crackers, tossing well.
Drizzle oil over cracker mixture and stir well. Place mixture in large paper bag; fold to close and let stand 2 hours, shaking bag occasionally.
Store in airtight container.
Mix first 4 ingredients, then pour over oyster crackers and stir to coat.
Place on cookie sheet.
Bake at 275\u00b0 for 15 to 20 minutes.
Dump together and stir well to coat all the crackers.
Serve.