Ingredients
- 1 Cup canola oil (originally the recipe called for 1-1/2 Cups; but 1 Cup worked quite well)
- 2-3 TB. BUTTERMILK RANCH DRESSING MIX
- 1-1/2 TB. LEMON PEPPER (or 1 TB. SUNNY SPAIN SEASONING if you want to reduce sodium)
- 1/4 tsp. GRANULATED GARLIC POWDER
- 1/4 tsp. DILL WEED
- 2 9-oz. bags oyster crackers
Preparation
Step 1
In a small bowl, combine the oil, BUTTERMILK RANCH, LEMON PEPPER, GARLIC and DILL WEED. Stir well. Place the oyster crackers in a large bowl. Pour the seasoning mix over the crackers and mix well. Pour into double-lined, clean, heavy-duty paper bags. Close at the top and shake well. Place the bag on newspaper to help absorb the oil. Shake occasionally for the next two hours until all the oil is absorbed, approximately every 20 minutes. Pour into bowl to serve or fresh zip top bags for storage.
Prep. time: 10 minutes plus 2 hours
Cooking time: none
Serves: 16
Nutritional Information:
Servings 16; Serving Size 1/2 cup (48g); Calories 260; Calories from fat 150; Total fat 17g; Cholesterol 0mg; Sodium 760mg; Carbohydrate 24g; Dietary Fiber 1g; Sugars 1g; Protein 3g.
www.penzeys.com