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Image Credit: Angela
Dill Oyster Crackers
“When I think back to the Christmas snacks of my childhood, this is the first thing that comes to mind.” Angela
2 bags of oyster crackers (mine were 10 oz. each)
1 ½ tablespoons garlic powder
1 tablespoon dried dill weed
1 teaspoon table salt (kosher salt is a little too course)
1 cup oil (vegetable or canola works best)
Preheat oven to 250°F.
Pour oyster crackers into a large mixing bowl.
Combine the garlic powder, dill weed, salt and oil in a small bowl.
Whisk to combine.
Pour seasoned oil over crackers.
Toss or stir gently to thoroughly coat crackers.
Pour crackers out onto a large baking tray.
Scrape down the sides of your bowl with a rubber spatula to make sure to get any of the
seasoning clinging to the bowl.
Bake for 15 minutes.
Stir once halfway through baking.
Remove from oven.
Allow to cool for 1 hour before serving or storing in an air tight container.
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