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LTS Seasoned Oyster Crackers<\/p>\nLTS Seasoned Oyster Crackers<\/p>\n
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Fabulous on chili, clam chowder, or other soups, these crackers are so good, it\u2019s 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\u2019s best if you let the flavors ripen for about 8 hours first. Oh, and they require no cooking!<\/p>\n
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2 tsp. garlic powder<\/p>\n
2 tsp. onion powder<\/p>\n
\u00bd tsp. salt<\/p>\n
\u00bc tsp. dried dill<\/p>\n
\u00bc tsp. paprika<\/p>\n
\u00bc tsp. dried sage<\/p>\n
\u00bd cup vegetable oil<\/p>\n
\u00bd tsp. bottled lemon juice<\/p>\n
One 11-ounce box oyster crackers<\/p>\n
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In a small cup, whisk the garlic powder, onion powder, salt, dill, paprika, and sage with a fork.\u00a0 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.<\/p>\n","protected":false},"excerpt":{"rendered":"
LTS Seasoned Oyster Crackers Fabulous on chili, clam chowder, or other soups, these crackers are so good, it\u2019s 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\u2019s best if you let the flavors ripen for about 8 hours first. Oh, and they require no cooking! 2 tsp. garlic powder 2 tsp….<\/p>\n