Some people can take or leave oyster crackers. Often overlooked when they arrive with your soup or salad, I say that these little hexagonal nuggets of salty, starchy goodness are completely underrated. This recipe, passed to me by my mom via her godmother, has been not only a party hit but a comfort food when I’m craving something savory.

Ingredients:

• 1 12 to 16 ounce package of Oyster Crackers
• 3/4 to 1 cup vegetable oil
• 3/4 to 1 teaspoon dill weed
• 1/2 teaspoon garlic powder
• 1/2 teaspoon lemon pepper
• 1 packet dry buttermilk ranch dressing mix

Preparation:
Preheat the oven to 250 degrees.

Mix the oil, dill, garlic powder, lemon pepper, and dressing mix in a bowl. Pour the oyster crackers into a jelly roll pan (this is basically a cookie sheet with outside walls - the idea is to have the crackers spread out with as little overlap as possible, so any large casserole or similar rectangular pan with sides will work). Pour the oil mixture over the crackers and stir them gently to distribute it.

Bake the crackers for 10 minutes, then stir again to further spread the season-y goodness. Bake for another 10 minutes and cool in the pan. Store in an airtight container. I don’t know how long they’ll keep, because I’ve been known to polish off a batch in less than a week!