Salty, spicy, garlicky. An easy and cheap snack to stir up and share with friends (or keep to yourself) - that doesn't taste cheap. I made this recipe because the other ones on this site called for dill, a different size bag of crackers and had no spice. I do like heat.

Ingredients

15 serv.

(10 ounce) bags oyster crackers, I used a bargain brand↗3
canola oil↗1⁄2 cup
clarified butter↗
dried parsley, rubbed to fineness↗2 tablespoons
Hidden Valley Ranch dip, packet1 ounce
tony chachere's seasoning salt (or to taste)↗1 1⁄2 teaspoons
granulated garlic or 1 teaspoon garlic powder1 teaspoon
dusting cayenne powder

Step-by-step instructions

1
Heat crackers in the microwave on 1/2 power till they are quite hot.
2
Heat the oil and butter till it's hot and drizzle it onto the crackers in thirds, stirring between additions. Dust on the seasonings and mix well. (If you use pure canola oil, you do not need to heat the crackers and fats to make the fats soak inches
3
Knosh till your covered in salt and parsley and your lips burn like fire. I just killed a bowl of this and 10 minutes later found myself absently dipping my fingers into an empty bowl. Addictive stuff and would be great to give away for holiday treats or serve with drinks before dinner.
4
*Clarified butter will be free of the residual liquids that would make your crackers soggy.

Source: food.com

Original recipe ↗

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