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Ranch Cheese Crackers Recipe
Ash Tyrrell

Ranch Cheese Crackers Recipe

I first made these ranch cheese crackers for a random Tuesday night snack, and I haven't stopped making them since. Something about tossing a bag of cheesy crackers in a buttery ranch coating and baking them until crisp just works every single time
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Prep Time 5 minutes
Cook Time 30 minutes
Servings: 32
Ingredients Method Notes

Ingredients
  

  • 2 16-ounce boxes bite-size cheddar cheese crackers such as Cheez-Its — the base of the whole snack, so pick your favorite cheesy cracker brand
  • ⅓ cup olive oil — helps the seasoning cling evenly to every single cracker
  • 1 1-ounce packet ranch dressing mix — the star flavor here, hidden valley ranch cheez-its fans will recognize this instantly
  • 1 tablespoon dried dill — adds a fresh herby note that balances out the richness of the cheese
  • 1 tablespoon garlic powder — gives the crackers a savory depth without overpowering the ranch flavor

Method
 

  1. In a small bowl, whisk together the olive oil, ranch dressing mix, dried dill, and garlic powder until fully combined. The mixture should look thick and slightly grainy from the seasoning packet. This only takes about a minute to pull together.
  2. Pour your cheddar crackers into a large mixing bowl, then drizzle the seasoned oil over the top. Toss everything gently but thoroughly, making sure every cracker gets an even coating. I like to use my hands here since a spoon tends to miss spots.
  3. Divide the coated crackers between two large rimmed baking sheets, spreading them out into a single even layer. Bake at 300°F for about 30 minutes, stirring every 10 minutes so they toast evenly on all sides.
  4. Once golden and fragrant, pull the sheets out of the oven and let the crackers cool right on the pans for about 30 minutes. This resting time is what makes them crisp up properly instead of staying soft.
  5. Once fully cooled, move your crackers into an airtight container or a large zip-top bag. They're ready to snack on immediately, or you can save them for later get-togethers.

Notes

  • I always use fresh dried dill, since the stale kind sitting in my pantry too long barely adds any flavor.
  • I toss the crackers with my hands rather than a spoon, since it coats every single one much more evenly.
  • I spread the crackers out thin on the baking sheet, because crowding them leads to soggy spots instead of that crisp toasted texture.
  • I set a timer for every 10 minutes so I don't forget to stir, which keeps the crackers from burning on one side.
  • I let mine cool fully before sealing them up, otherwise trapped steam makes the crackers lose their crunch.