Ranch Oyster Crackers

16 servings
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes

Ranch Oyster Crackers are an easy snack of tiny crackers tossed in ranch dressing mix, oil, and dill then baked. Delicious soup topping too!

These tasty snack crackers are great as an Appetizer or with your favorite bowl of Soup. Delicious with cozy winter favorites like Vegetable Beef Soup and Clam Chowder!

Ranch Oyster Crackers seasoned and baked in a large bowl

From potato chips to Chex Mix, no party would be complete without a bowl or two of crispy salty snacks for guests to nibble on. These ranch-flavored crackers are a delicious new addition to your snack table that will have people raving. You should to make a double batch for big parties so you don’t run out – they are that addicting!

Even if you do run out of Ranch Oyster Crackers the middle of a party, you can quickly whip up another batch in minutes. These easy seasoned snack crackers only have 4 ingredients and take about 20 minutes to make. All of the ingredients are budget-friendly and stored in your pantry in for up to a year (or longer!). You can easily keep what you need on hand to make Ranch Oyster Crackers whenever you need a fast salty snack.

Ranch Oyster Crackers ranch dressing mixture in measuring cup

These Ranch Oyster Crackers are made with store-bought dry ranch dip and dressing mix, but you can also use a Homemade Ranch Dry Mix recipe too. You want to use the dry seasoning so that it sticks and you get even more tangy buttermilk ranch flavor. The extra dried dill weed gives even more tangy, sour flavor that makes ranch so delicious! If you prefer less dill flavor you can leave it out or swap with other dried seasonings like garlic powder or onion powder.

Not only are Ranch Oyster Crackers a great snack mix for parties, but they are a delicious garnish for your favorite salads and soups! Swap these Ranch Seasoned Oyster Crackers for croutons on a side garden salad. These addicting seasoned crackers will take your Clam Chowder, Beef Chili, and Beef Stew to the next level, and they can be made while your soup is cooking. Make a big batch ahead of time and freeze for an even easier grab-and-go garnish or snacks.

Ranch Oyster Crackers seasoned before baking in a large bowl

This Ranch and Dill Oyster Crackers recipe is a baked, but you can also just coat the crackers with seasoning and allow it to soak in. If you want to skip baking these crackers, use melted butter instead of vegetable oil for a better flavor plus the butter will soak into the crackers better. Let the butter and seasonings soak up for at least an hour for the best flavor. If you use butter, store them in the refrigerator (if there are any leftovers!) so the butter stays fresh.

How to Make Ranch Oyster Crackers

  • Prep: Preheat your oven and set out a baking sheet. Line it with foil or parchment if it is not a non-stick pan.
  • Dressing: Whisk the oil, ranch seasoning, and dill until smooth in a measuring cup.
  • Coat: In a large bowl, add the oyster crackers and the dressing mixture. Toss until the crackers are coated.
  • Bake: Immediately spread on your sheet pan and bake until lightly golden brown. Let cool for 10-15 minutes before transferring to the serving dish.
Ranch Oyster Crackers seasoned before baking on a baking sheet

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FAQs for Ranch Oyster Crackers

What are oyster crackers?

Oyster crackers are small round crackers that puff up and get crispy when baked, and are about the size of a dime. They have a buttery taste and are slightly salty, and usually served alongside seafood dishes like raw oysters which is where they got their name.

What to do with seasoned oyster crackers?

These crackers can be a tasty appetizer and so much more! They can be a snack for hiking instead of trail mix, a lunchbox side in place of chips, or served as topping for salads and soups in place of croutons. 

Are oyster crackers just saltines?

While they are very similar and made with similar ingredients, oyster crackers and saltine crackers have a couple differences. First, oyster crackers are not as salty as saltines and secondly, the texture of an oyster cracker is a little denser and puffed up around a pocket of air, while saltines are flat, lighter and extra crisp.

Are oyster crackers made with oysters?

No, these slightly salty, buttery crackers are not made with oysters or oyster juice. They are made with wheat flour, salt, butter or oil, yeast, and baking soda.

Ranch Oyster Crackers seasoned and baked on a baking sheet

Key Ingredients

  • Vegetable Oil: You want to use a neutral tasting oil like vegetable oil or canola oil so that the seasoning doesn’t get overpowered. You could also use melted butter, but they will need to be stored in the fridge.
  • Ranch Seasoning: Either regular ranch mix or buttermilk ranch mix will work for these crackers, it’s just up to your preference. You just want to make sure to use a dry seasoning mix so that it sticks to the crackers. 
  • Dill: Dried dill is already an ingredient in ranch, but we really want that tangy, herby dill flavor to be noticeable so there’s a bit extra added. You can always omit the dill or swap it for a herb you like better.
  • Oyster Crackers: These tiny buttery crackers are the perfect size for snacking or adding to soups and salads! They work great because they don’t have much flavor of their own so they take on the taste of whatever you season them with.
Ranch Oyster Crackers seasoned and baked in a large bowl and hand grabbing a portion

Can these be made ahead of time?

The seasoned, baked crackers can be made in advance, just keep them in the fridge or freezer for the best freshness. Bring them to room temperature for about 20 minutes before serving or you can pop them in the oven to warm them up. Unfortunately you don’t want to make the dressing and oil mixture ahead because it will thicken as it sits (like dressing) and won’t stick as well.


For flavor variations, start with the same amount of vegetable oil and crackers but you do not have to use ranch seasoning mix or dried dill.

  • Parmesan Garlic Oyster Crackers: Use 2 tablespoons parmesan cheese (grated), 1 tablespoon dried Italian seasoning, and 2 teaspoons garlic powder.
  • Cajun Oyster Crackers: Make your own Cajun seasoning blend (use 2 tablespoons of blend) with 1 teaspoon each salt, paprika, garlic powder, and onion powder, plus ½ teaspoon black pepper, cayenne pepper, oregano, and thyme.
  • Lemon Pepper Oyster Crackers: Instead of ranch seasoning, use 2 tablespoons lemon and pepper seasoning salt, or grate 2 teaspoons fresh lemon zest, 1 tablespoon lemon juice, and 1 teaspoon coarse ground pepper.
  • Other Seasonings: Other dry seasonings you can try are Taco Seasoning, cumin, rosemary, buffalo wing seasoning, or curry powder. Keep dry seasonings to about 2 tablespoons and be mindful if there is salt in your seasoning or using just spices means you need to add salt and pepper.
  • Crackers: Instead of oyster crackers, try this recipe with regular saltine crackers broken up or left whole, mini saltine crackers, cheddar cheese crackers, pretzel twists, or even cubed bread to make croutons.

Slow Cooker Ranch Oyster Crackers

  • Coat the inside of the slow cooker insert lightly with cooking spray.
  • Add all the ingredients to the slow cooker and stir to combine.
  • Cover and cook on high heat for 1 hour.
  • Remove crackers from the slow cooker and cool on a sheet pan before serving.
Ranch Oyster Crackers seasoned and baked in a large bowl

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How to Store

  • Serve: Allow Ranch Oyster Crackers to cool for 10 minutes before serving. Keep them at room temperature in a sealed bag for up to 3 days.
  • Store: Ranch Oyster Crackers will stay fresh in the refrigerator for up to 2 weeks in an airtight container.
  • Freeze: You can freeze these crackers for up to 6 months in a sealed container. Freeze for 1 hour on a baking tray before storing to dry them out and so that they don’t stick together.

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Ranch Oyster Crackers seasoned and baked in a large bowl

Ranch Oyster Crackers

Ranch Oyster Crackers are an easy snack of tiny crackers tossed in ranch dressing mix, oil, and dill then baked. Delicious soup topping too!
Yield 16 servings
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Course Snack
Cuisine American
Author Sabrina Snyder


  • 1/4 cup vegetable oil
  • 2 tablespoons ranch seasoning mix
  • 1 teaspoon dried dill
  • 16 ounces oyster crackers


  • Preheat oven to 350 degrees.
  • In a small measuring cup add the oil, ranch seasoning mix and dill, stirring well until smooth.
  • Add oyster crackers to a large mixing bowl.
  • Evenly pour the oil slowly over the oyster crackers.
  • Toss them quickly and well until all coated.
  • Spread onto baking sheet and cook for 20 minutes until lightly golden brown.


Calories: 154kcal | Carbohydrates: 22g | Protein: 3g | Fat: 6g | Saturated Fat: 3g | Trans Fat: 1g | Sodium: 430mg | Potassium: 47mg | Fiber: 1g | Sugar: 1g | Vitamin A: 4IU | Vitamin C: 1mg | Calcium: 7mg | Iron: 1mg
Ranch Oyster Crackers seasoned and baked in a large bowl and preparation collage

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

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