Ingredients
- 2/3 cup vegetable oil
- 1 1/2 - 2 tablespoons dried dill weed
- 1 tablespoon garlic powder
- 1/2 teaspoon kosher salt
- 18 ounces oyster crackers (2 bags)
Instructions
- Preheat your oven to 250°F. For easier cleanup, line a rimmed baking sheet with aluminum foil and set aside.
- In a large mixing bowl, combine the vegetable oil, dried dill weed, garlic powder, and kosher salt. Whisk or stir until the ingredients are well mixed.
- Add the oyster crackers to the bowl and gently stir until each cracker is evenly coated with the seasoned oil mixture.
- Spread the coated crackers onto the prepared baking sheet in a single layer. Bake for 15 minutes, stirring once at the halfway mark to ensure even baking.
- Allow the crackers to cool on the baking sheet for 1 hour.