Just Dill With It Crackers
These little guys are quite snackable. Toss oyster crackers in vegetable oil, coat them generously with Just Dill With It, and let the oven do its thing. What comes out is a warm, herb-forward, perfectly seasoned bite that tastes like something you'd want handfuls of.
Just Dill With It brings that fresh, bright dill flavor with a little extra depth than a traditional ranch seasoning just can't compete with. It clings to every nook and cranny of the cracker, and once they toast up in the oven, you get this irresistible crunch with a savory, herby punch in every bite. A pinch of flaky salt right at the end? That's the chef's kiss finish.
These crackers are the ultimate low-effort, high-reward snack. Make a batch on a Sunday and spend the rest of the week wondering why you didn't double it. They're great on their own, floated on top of a bowl of soup, piled into a snack board, or honestly just eaten by the handful over the kitchen counter.
Why You'll Love It
Ready in under 30 minutes with about 5 minutes of hands-on time
Just 4 ingredients.
Perfect for snack boards, soup toppers, game day, or gifting
Just Dill With It does all the heavy lifting.
Scales up easily. Double the batch and thank yourself later
Ingredients
9 oz oyster crackers
3/4 cup vegetable oil
3 tablespoons Just Dill With It
1 teaspoon salt
Pinch of flaky salt, for finishing
Tips & Considerations
Storage: Keep in an airtight container or zip-top bag at room temperature for up to 5 days.
Make it spicy: Add 1/2 teaspoon of red pepper flakes to the oil mixture for a dill-and-heat combo that's addictive.
Soup topper upgrade: These are incredible floated on top of tomato soup, potato soup, or chowder instead of oyster crackers straight from the box.
Gifting idea: Bag these up in a clear cellophane bag with a ribbon and a little tag. They make a genuinely great homemade gift alongside a jar of Just Dill With It.
Instructions
Preheat your oven to 275°F. Line a large rimmed baking sheet with parchment paper or foil.
In a large mixing bowl, whisk together the vegetable oil, Just Dill With It, and salt until combined.
Add the oyster crackers to the bowl and toss well, making sure every cracker gets coated in the seasoned oil. Toss for a solid 60 seconds. You want full coverage.
Spread the coated crackers out in a single, even layer on the prepared baking sheet.
Bake for 10-15 minutes, stirring once halfway through, until the crackers are golden, fragrant, and lightly toasted.
Pull them out of the oven and immediately hit them with a pinch of flaky salt.
Let cool for 5 minutes on the pan. They'll crisp up even more as they cool. Then try not to eat them all at once.
