LTS Seasoned Oyster Crackers

 

Fabulous on chili, clam chowder, or other soups, these crackers are so good, it’s hard not to eat them right out of the bag. I sometimes use them as emergency croutons. Set them out for a Super Bowl or Oscar party snack. Though you can eat them right away, it’s best if you let the flavors ripen for about 8 hours first. Oh, and they require no cooking!

 

2 tsp. garlic powder

2 tsp. onion powder

½ tsp. salt

¼ tsp. dried dill

¼ tsp. paprika

¼ tsp. dried sage

½ cup vegetable oil

½ tsp. bottled lemon juice

One 11-ounce box oyster crackers

 

In a small cup, whisk the garlic powder, onion powder, salt, dill, paprika, and sage with a fork.  Combine with the vegetable oil and lemon juice, whisking to blend well. Pour the crackers into a large plastic bag. Give the oil one last whisking, then pour it over the crackers. Close the bag and shake to coat. Use your fingers on the outside of the bag to rub and distribute the oil. On a double-thickness of paper towel, pour out the crackers and let them dry for about a half hour, during which excess oil will be absorbed by the paper. Transfer to an airtight container and let ripen for about 8 hours. Serve when ready.