Ingredients
- 1/2 cup butter-flavored popcorn oil
- 1 tablespoon garlic powder
- 7 cups oyster crackers
- 2 teaspoons dried dill weed
Preparation
- Preheat oven to 250° F.
- Mix oil and garlic powder in a large bowl. Stir in crackers, coating evenly.
- Sprinkle in dill weed and toss to mix.
- Spread crackers on a cookie sheet and bake 45 minutes. Gently mix every 15 minutes.
- Spread crackers on paper towels to cool. Store in an airtight container until ready to serve.
Helpful hints
- One 12 ounce bag oyster crackers contains 7 cups.
- Serve snack-size portions in small paper cups.
- Add your favorite low sodium herb seasoning or chili powder for a spicier mix.
