Ranch party mix crackers

 

Ingredients

Makes ~8 cups

1 (16 oz) box party mix crackers (Chex Mix Original or similar—avoid overly oily varieties)

1 stick (½ cup / 113 g) unsalted butter, melted and slightly cooled

1 (1 oz) envelope ranch dressing mix (Hidden Valley—the gold standard for herb balance)

¼ cup (25 g) finely grated Parmesan (freshly grated, not shelf-stable—melts into the coating)

1 Tbsp crushed red pepper flakes (adjust to heat preference: 1 tsp mild, 2 Tbsp bold)

1 tsp garlic powder (not garlic salt—prevents over-salting)

Optional boost: ½ tsp onion powder, 1 Tbsp nutritional yeast (for umami depth)

 

Step-by-Step Instructions

 

 

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Step-by-Step Instructions

1. Prep & Preheat

Position oven racks in upper and lower thirds. Preheat to 300°F (150°C).

Line two rimmed baking sheets with parchment (no greasing). Low-and-slow prevents burning.

2. Bloom the Seasonings

In a large microwave-safe bowl, melt butter 45–60 seconds.

Whisk in ranch mix, Parmesan, red pepper flakes, and garlic powder until smooth and fragrant—about 30 seconds. This step wakes up the herbs.

3. Coat with Care

Add crackers to bowl. Using a silicone spatula, fold gently but thoroughly—30 seconds—until every piece glistens. Do not crush.

→ Zip-top method: Seal crackers + butter mixture in a gallon bag. Shake 1 minute—vigorous but controlled.

4. Bake to Golden Perfection

Spread in a single layer on sheets (no overlapping).

Bake 15–18 minutes—rotating sheets and stirring gently at 8 minutes—until deeply golden and crisp. Edges should be dry, not wet.

Cool completely on sheets (20–30 min)—this sets the crunch. Skipping this = soggy mix.

 

Tips for Perfect Gravy

(Note: These are intentionally un-glazed—but for a cheesy drizzle, melt 2 Tbsp cream cheese + 1 Tbsp milk; drizzle over cooled mix.)

Serving Suggestions

In vintage tins lined with red/green parchment for holiday gifting

With cold lager or crisp sparkling water (cuts the richness)

As a crunchy topping for baked potatoes or chili

Paired with creamy spinach-artichoke dip

 

Storage & Make-Ahead Tips

Keep airtight at room temp 2 weeks (humidity is the enemy).

Freeze up to 3 months—thaw 15 min before serving (crispness returns).

Do not refrigerate—causes condensation and softens crackers.

 

Frequently Asked Questions

Can I use olive oil instead of butter?

Yes—but flavor suffers. Butter’s milk solids caramelize for depth; oil yields flatter taste.

Why are my crackers soggy?

Likely causes: overcrowding on sheets, skipping the cool-down, or high-humidity storage. Bake in batches if needed.

Make it nut-free?

Ensure party mix is nut-free (many contain peanuts). Use plain Chex or pretzels.