Seasoned Oyster Crackers Recipe
Posted: 05/29/2015
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Seasoned oyster crackers are the perfect snack to set out at your next party. You won’t be able to stop snacking on them. So good with a cold beer!
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Do you ever cook or bake something and then realize that you will probably be polishing off the entire batch in a very short period of time? Well, that’s the case with these seasoned oyster crackers. Coated in butter, garlic, oregano, parsley, and cheese, they are perfect snacking material. They’re irresistibly salty and flavorful. And the butter! Oh the butter. It’s so very important to this recipe, and so very delicious.
Oyster crackers are typically reserved for soups and chili but they contain some serious snacking potential as well. These would be the perfect party treat – set out in bowls around your house for guests to munch on while they sip a beer or a cocktail. I’d advise making far more than you think you’ll need, because they will disappear very, very quickly.
Circling back to the traditional use of oyster crackers, soup and chili… well, we don’t need to dismiss that quite yet. These fancified oyster crackers would take your soup up a notch, and a big one. Sprinkle these onto a steaming bowl of soup and you have oyster crackers in your soup, but with 100 times more flavor.
They’re super simple to make, just like all my recipes. (I still haven’t decided if I’m lazy or smart… or both.) All you do is mix together butter, olive oil, garlic, oregano, and pepper in a small saucepan.
It won’t take long for that to melt over medium-low heat. While it melts, keep yourself busy chopping fresh parsley. Sprinkle that beautiful green herb over your oyster crackers. Is your butter melted now? I bet it is.
Pour it over the crackers and parsley and stir until everything is niiiiicce and buttery. Spread them out on a rimmed pan (don’t want to lose any!), and give it a nice dusting of cheese. All that’s left to do is bake them until they are golden brown.
Try not to burn your fingers as you pluck these straight off the sheet pan.
Here’s the short version of how to make these seasoned oyster crackers:
- Melt butter, because butter is amazing.
- Mix butter with seasonings and a little olive oil for extra flavor.
- Toss oyster crackers with parsley and butter mixture.
- Spread onto sheet pan and sprinkle with CHEESE.
- Bake at low heat (250°F) until golden brown and irresistible (about 25 minutes).
More salty snacks!
- Homemade Cheez-Its (cheddar cheese crackers)
- Bacon guacamole appetizers
- Olive oil roasted almonds
- Cool Ranch popcorn
- Air fryer chickpeas
- Bacon wrapped dates
Did you make this? Be sure to leave a review below and tag me @rachelcooksblog on Facebook, Instagram, or Pinterest!
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Seasoned oyster crackers are the perfect snack to set out at your next party. You won't be able to stop snacking on them. So good with a cold beer!
Ingredients
- 1/2 cup (1 stick) unsalted butter, melted
- 3 tablespoons extra virgin olive oil
- 1 teaspoon garlic powder
- 1/2 teaspoon dried oregano
- 1/2 teaspoon cracked black pepper
- 1/3 cup finely minced fresh parsley
- 4 heaping cups oyster crackers (9 ounce bag)
- 1/2 cup grated Romano cheese (or Parmesan)
Instructions
- Preheat oven to 250℉.
- In a medium saucepan, over medium-low heat, combine butter, olive oil, garlic powder, oregano, and pepper. Heat until butter is melted.
- Meanwhile, in a large bowl, combine parsley and oyster crackers. Pour melted butter mixture over crackers and parsley. Toss to combine until crackers are fully coated with butter.
- Spread on a rimmed sheet pan, sprinkle with romano cheese and toss gently to combine. Spread them out so they are in a single layer.
- Bake for 15 minutes, stir gently (return back to a single layer) and bake for 10 more minutes or until golden brown.
- Let cool completely before storing in an airtight container (but they taste best fresh!).
Nutrition Information
Serving: 1/2 cup, Calories: 193kcal, Carbohydrates: 22g, Protein: 4g, Fat: 10g, Saturated Fat: 3g, Polyunsaturated Fat: 7g, Cholesterol: 7mg, Sodium: 350mg, Fiber: 1g
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
I developed this Seasoned Oyster Crackers recipe for Food Fanatic. Make sure to check out all the great eats over there.
Marsha says
I use your recipe and the crackers are delicious. I sprinkle with Parmesan since that’s what I have on hand. Very addicting. Thank you.
Rachel Gurk says
So glad you like them!
Rebecca w says
I bet that these would be fantastic in place of croutons for french onion soup!
Rachel Gurk says
I love that idea!
Dan Nielsen says
This didn’t go over as well as I had hoped. It was good, but people thought that it was just a little weird eating oyster crackers. Nevertheless, I’ll continue to make them to go along with soup.
Rachel Gurk says
Oh no! That hasn’t been my experience at all, but maybe the snack competition was too strong at your house. ;) Glad to hear you still like them for soup, though!
Jacqueline says
Oh my. I added in some seasoned salt and dried parsley too and chipotle pepper powder. These are sooooo good! Addicting for sure. I doubled it and made two batches. This will be gone for sure. Excellent recipe and you can add more or less for your tastes. I’m glad I had unsalted butter. You definitely need that. I’m going to try with pretzels next!
Rachel Gurk says
Oooh yum! Let me know how it turns out with pretzels!!!
Jillian says
Good grief, I should have never made these! I’m on my second batch in two days after my friends demolished the first one in about 10 minutes. Delicious little snack crackers: I doubled all the spices, added a tsp of salt (my crackers are unsalted), and used dried parsley instead of fresh (we’re in the middle of a snowstorm). Really tasty, nice addition to a snack platter with wine.
Rachel Gurk says
They are dangerous little things, aren’t they? So happy to hear you liked them so much you’re making more! Thanks for sharing your substitutions/adaptations!
Gretchen Perez says
Where is the best place to find this type of cheese? Want to make this week…
Rachel Gurk says
Hi Gretchen,
You’ll be able to find this cheese at any grocery store. If you cannot, Parmesan cheese will also work great! I hope you love these!
Dawn says
I made these as bar snacks and they were all gone in less than 2 hours !! Also had a secret stash at home but the secret got out and they were gone. I just added 1 tbsp of kosher salt. Delicious !!
Rachel Gurk says
That makes me so happy! I’m glad they were a hit! Thanks for taking the time to come back and leave a comment!
B says
These turned out really amazing! They are super yummy and easy to make!
Thanks Rachel for the recipe!
Rachel Gurk says
I’m so happy to hear that! Thank you for taking the time to come back and leave a comment!
Merilee Hampton says
I want to make this oyster cracker recipe but you do not list the ingredient amounts?? Are there any or is this something we just wing it with? Please send me the recipe with ingredient amounts if there is one.
Love your recipes and site! Keep up the good work..
Merilee in St. Pete
Rachel Gurk says
The recipe is there, I’m not sure why it’s not showing up for you? I’ll copy it here for your reference:
1/2 cup Unsalted Butter, Melted
3 tablespoons Extra Virgin Olive Oil
1 teaspoon Garlic Powder
1/2 teaspoon Dried Oregano
1/2 teaspoon Cracked Black Pepper
1/3 cup Fresh Parsley, Finely minced
4 cups Oyster Crackers, Heaping (9 ounce bag)
1/2 cup Pecorino Romano Cheese, Grated
Directions
Preheat oven to 250°F.
In a medium saucepan, over medium-low heat, combine butter, olive oil, garlic powder, oregano, and pepper. Heat until butter is melted.
Meanwhile, in a large bowl, combine parsley and oyster crackers. Pour melted butter mixture over crackers and parsley. Toss to combine until crackers are fully coated with butter.
Spread on a rimmed sheet pan, sprinkle with Romano cheese and toss gently to combine. Spread them out so they are in a single layer.
Bake for 15 minutes, stir gently (return back to a single layer) and bake for 10 more minutes or until golden brown.
Let cool completely before storing in an airtight container (but they taste best fresh!).
denise says
oh, that sounds good. I haven’t had oyster crackers in a while, and this would definitely kick it up
Kelly - Life Made Sweeter says
These are such fun snacks! Love the flavors! These would be gone in a flash at our house!
Malinda @countrysidecravings says
I remember eating these as a kid! We liked to put them in our tomato soup. Brings back memories!
Karen @ On the Banks of Salt Creek says
Perfect. My boys love oyster crackers. This might help us cut down on our potato chip addiction.
Sues says
These oyster crackers most definitely look way more delicious and flavorful than the average!!
Laura @ Laura's Culinary Adventures says
How herby, buttery and delicious!
Meg @ The Housewife in Training Files says
Mmm! We make ones that are similar to these and I am pretty sure they have a life of like 1 day because they are SO good! I love the garlic and cheese…can never go wrong with those!