Time 25m Yield about 2-1/2 quarts. Number Of Ingredients 7 Steps:
Preheat oven to 250°. Place crackers in a large bowl. Combine the remaining ingredients; drizzle over crackers and toss to coat evenly. Transfer to 2 ungreased 15x10x1-in. baking pans. , Bake 15-20 minutes, stirring occasionally. Cool completely in pans. Store in an airtight container.
Time 15m Yield 24 Number Of Ingredients 6 Steps:
In a large bowl, toss together the crackers and oil until completely coated. Add dressing mix, lemon pepper, dill and salt and toss until evenly covered. Store in a zip lock bag or other air tight container.
Time 30m Yield 2 1/2 quarts, 10 serving(s) Number Of Ingredients 7 Steps:
Place crackers in a large bowl. Combine the remaining ingredients. Drizzle over crackers and toss to coat evenly. Transfer to a large baking pan. Bake at 250 degrees for about 15 - 20 minutes stirring occasionally. Cool completely and store in an airtight container.
Time 25m Yield 32 Number Of Ingredients 9 Steps:
Preheat oven to 275 degrees F (135 degrees C). In a large bowl, mix the canola oil, ranch dressing mix, dill, lemon pepper, granulated garlic, onion powder, seasoned salt, and white pepper until thoroughly combined. Gently mix the crackers with the seasonings, tossing to coat the crackers with the seasoned oil. Spread the crackers out onto a jelly roll pan in a single layer. Bake in the preheated oven until the crackers are very lightly browned at the edges, 15 to 20 minutes, stirring to bake other sides halfway through cooking. Allow to cool completely before storing in airtight canister or resealable plastic bag.
