Smoked Salmon Chowder with Seasoned Oyster Crackers

Ingredients

• 9 oz Oyster Crackers (One standard bag)
• 0.5 cup Unsalted Butter (Melted)
• 1 oz Dry Ranch Seasoning Mix (One standard 1-ounce packet)
• 1 tsp Dried Dill
• 0.5 tsp Garlic Powder
• 0.5 tsp Onion Powder
• 0.25 tsp Cayenne Pepper (Optional, for a hint of heat)

Instructions

1. 1

   Preheat Oven and Prepare Pan

   • Position a rack in the center of your oven and preheat to 250°F (120°C).
   • Line a large, rimmed baking sheet with parchment paper for easy cleanup and to prevent sticking.
2. 2

   Create the Seasoning Mixture

   • In a small, microwave-safe bowl, melt the unsalted butter. This should take about 30-45 seconds.
   • To the melted butter, add the dry ranch seasoning mix, dried dill, garlic powder, onion powder, and optional cayenne pepper.
   • Whisk thoroughly until all the seasonings are fully combined and no lumps remain.
3. 3

   Coat the Crackers

   • Place the oyster crackers in a large mixing bowl.
   • Slowly pour the seasoned butter mixture over the crackers while gently tossing with a rubber spatula.
   • Continue to toss gently until every cracker is evenly coated. Work carefully to avoid crushing the crackers.
4. 4

   Bake to Perfection

   • Spread the coated crackers in a single, even layer on the prepared baking sheet. Avoid overcrowding the pan.
   • Bake for 15 to 20 minutes, removing the pan at the 10-minute mark to gently stir the crackers.
   • The crackers are done when they are dry to the touch, fragrant, and a light golden brown.
5. 5

   Cool and Store

   • Remove the baking sheet from the oven and place it on a wire rack.
   • Let the crackers cool completely on the baking sheet. This is a crucial step, as they will become significantly crispier as they cool.
   • Once fully cooled, transfer the crackers to an airtight container. They can be stored at room temperature for up to one week.