Barbecue Seasoned Oyster Crackers
This post contains affiliate links (paid links). Advertisements displayed on this website do not reflect endorsements or recommendations made by Mitten Girl LLC. As an Amazon Associate I earn from qualifying purchases.
Skip to Recipe
The best happy hours have both delicious drinks and great snacks. Made with store-bought oyster crackers, these Barbecue Seasoned Oyster Crackers are a perfect make-ahead option so you always have a tasty nibble at the ready.
Made from pantry ingredients, a quick barbecue spice mix and a little time in the oven brings traditional oyster crackers to life. This is the kind of snack that I miss when we run out. I love it with a happy hour cocktail or mocktail, or as something to munch on while we watch TV.
These seasoned oyster crackers can be made ahead of time if you’re entertaining a crowd or need a game day snack. I love ranch seasoning on crackers too, but find this recipe to be a nice variation – especially if I’m including a ranch dip in my other snack options. .
Ingredients
- Oyster crackers – Plain oyster crackers work best. Can’t find oyster crackers? Swap them out for mini saltine crackers
- Olive oil – Choose your favorite brand for this recipe.
- Butter – Either salted or unsalted butter will work. Swap it for additional olive oil if you need a dairy free option.
- Brown sugar – A little sweetness goes a long way in enhancing the spice mixture in these seasoned crackers.
- Chili powder, garlic powder, paprika, onion powder, salt – The classic mix of spices for barbecue seasoning. Don’t worry about it being spicy. The chili powder will be toned down by the brown sugar and butter.
How to Make Barbecue Seasoned Oyster Crackers
Preheat oven to 275 degrees. Line a baking sheet with parchment paper. Set aside.
In a large bowl, mix together olive oil and butter. Add oyster crackers and toss until well coated.
In a separate, small bowl combine brown sugar, chili powder, garlic powder, paprika, onion powder and salt.
Sprinkle seasoning mixture over crackers. Toss well to coat.
Spread crackers out in a single layer on the prepared baking sheet.
Bake for 1 hour, tossing the crackers every 15 minutes. Let cool completely before storing in an airtight container for up to 2 weeks.
Barbecue Seasoned Oyster Crackers Recipe
Ingredients
- 9 oz oyster crackers
- 2 tbsp olive oil
- 2 tbsp butter, melted
- 1 tbsp brown sugar
- 1 tsp chili powder
- ½ tsp garlic powder
- ½ tsp paprika
- ½ tsp onion powder
- ¼ tsp salt
Instructions
- Preheat oven to 275 degrees.
- Line a baking sheet with parchment paper. Set aside.
- In a large bowl, mix together olive oil and butter. Add crackers and toss until well coated.2 tbsp olive oil, 2 tbsp butter, 9 oz oyster crackers
- In a separate, small bowl combine brown sugar, chili powder, garlic powder, paprika, onion powder and salt.1 tbsp brown sugar, 1 tsp chili powder, ½ tsp garlic powder, ½ tsp paprika, ½ tsp onion powder, ¼ tsp salt
- Sprinkle seasoning mixture over crackers. Toss well to coat.
- Spread crackers out in a single layer on the prepared baking sheet.
- Bake for 1 hour, tossing the crackers every 15 minutes.
- Let cool completely before storing in an airtight container for up to 2 weeks.
Equipment
Recipe Tips
You can reduce the butter and oil amounts to 1 Tbsp EACH, however if you do that the spice mixture won’t stick to the crackers nearly as well.
Yes! Use additional olive oil in place of the melted butter to keep this recipe dairy free.
Not at all! If you want to make them spicy, add ½ tsp cayenne pepper to the spice mix at the beginning.
Store BBQ crackers in an airtight container and they will stay fresh for up to 2 weeks. This means they’re a fantastic make-ahead snack for your next gathering or just to have on hand for homemade happy hours.
Happy Hour Drink Pairings
I love serving these seasoned crackers with bright, refreshing drinks. Try them paired with a Spiced Apple Cocktail full of fall flavors, or a citrusy Bee’s Knees cocktail with gin.
These are one of our favorite snacks! Super easy and full of flavor.
Yay! I’m so happy to hear that!