These garlic Parmesan oyster crackers are coated in seasoned olive oil and melted butter, then baked at 250°F until golden brown. This oyster cracker snack recipe uses no ranch seasoning, and it takes 5 minutes of prep. Serve the crackers on their own, or with dips, soups, or salads.
Short answer: Toss 4 cups of oyster crackers in garlic and parsley butter with olive oil. Then sprinkle with Parmesan, salt, and pepper. Bake at 250°F for 35 minutes.
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Quick Look at the Recipe
- Prep time: 5 minutes
- Cook time: 35 minutes
- Ready in: 40 minutes
- Servings: 12 servings (yield: 4 cups)
- Difficulty: Easy
- Make-ahead friendly: Yes. Stays fresh for about a week in an airtight container
Ingredients: Here's What You'll Need
- Oyster crackers: The main ingredient for this delicious snack is oyster crackers, readily available in your grocery store.
- The coatings: Olive oil and unsalted butter combine to provide an outer coating to the oyster crackers. This helps the other ingredients adhere to the oyster crackers.
- The flavorings: To flavor the oyster crackers, I used fresh parsley, garlic, and freshly grated Parmesan cheese.
- The spice mixture: In addition to the flavorings, I added Kosher salt and freshly ground black pepper to season the crackers.
Step-by-Step Oyster Crackers Recipe
- Preheat oven: Preheat the oven to 250°F and line a half-sheet baking pan with nonstick aluminum foil.
- Melt the butter: Melt the butter with olive oil, parsley, and garlic in a large nonstick pan over medium heat.
- Stir: When the butter is melted, stir the ingredients together.
- Coat the crackers: Add the Oyster Crackers and stir to ensure that they are well coated.
- Spread the crackers: Transfer the cracker mixture to the prepared half-sheet pan and spread into a single layer.
- Season and bake: Sprinkle the Oyster Crackers with freshly grated Parmesan cheese, plus salt and pepper. Bake the crackers in a 250°F preheated oven for about 35 minutes. The low oven temperature helps maintain the crispness of the crackers while preventing over-browning.
- Cool and enjoy: Remove the crackers from the oven and allow them to cool completely on the baking sheet. The crackers will continue to crisp up as they cool. Store in an airtight container when completely cool.
After 35 minutes, the crackers were golden brown and crisp. One bite told me they would become a family favorite. Yum!
PudgeFactor's Test Kitchen Tips
- Grate your own cheese: Freshly grated Parmesan gives a fresher, more robust flavor than pre-grated or dried Parmesan.
- Use fresh garlic: Fresh garlic gives a more pronounced garlic taste than garlic powder or garlic salt.
- Line your baking sheet: I generally line my baking sheet with non-stick aluminum foil. However, I've not really had a problem with these crackers sticking, so I could also use regular aluminum foil or parchment paper. The main reason for lining the baking sheet is to minimize cleanup.
- Airtight container: The cooled crackers will stay fresh for about a week when stored in an airtight container.
In Case You Were Wondering
With a name like oyster crackers, you might think that they are made with oysters. However, there are no oysters in oyster crackers. Historically, oyster crackers, which were developed in the early 1800s, were served with seafood soups and chowders. No one knows for sure, but one likely reason for the name was that they were often served with oyster stew.
Oyster crackers are somewhat bland and taste like saltine crackers but with less salt.
Because oyster crackers are bland, they are a perfect base for savory seasonings like ranch, taco, cheese, Italian, etc. In fact, ranch oyster crackers are a popular recipe. They can also be combined with caramel to produce a sweet snack.
A 9-ounce package of oyster crackers contains 4 cups.
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If you're interested in an amazing sweet variation of oyster crackers recipes, you should check out my Chocolate Drizzled Caramel Oyster Crackers recipe.
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Easy Parmesan Garlic Oyster Crackers
Equipment
- Large nonstick skillet
- Silicone Spatula
- half-sheet pan
- Nonstick aluminum foil
Ingredients
- 6 Tablespoons (¾ stick, 3-ounces, 85 grams) unsalted butter
- 2 Tablespoons (1 ounce, 28 grams) olive oil
- 2 Tablespoons finely minced fresh parsley
- 2 cloves garlic, minced
- 4 cups (9-ounce package) Oyster Crackers
- ¼ cup (1 ounce), 28 grams) freshly grated Parmesan cheese
- ¼ teaspoon Kosher salt
- ⅛ teaspoon freshly ground black pepper
Instructions
- Preheat the oven to 250°F. Line a half-sheet baking pan with nonstick aluminum foil. Set aside. Melt the butter with the olive oil, parsley, and garlic in a large skillet over medium heat. Stir to combine. (See Tip 1)
- Add the Oyster Crackers. Stir to evenly coat.
- Transfer the coated Oyster Crackers to the prepared baking sheet and spread in a single layer. Sprinkle with Parmesan cheese, salt, and pepper.
- Bake in a preheated 250°F oven for 35 minutes or until golden brown. Remove from the oven and cool completely. Store in an airtight container. (See Tip 2)
- Yield: 4 cups.
Video
Tips/Notes
- You could also use regular aluminum foil or parchment paper to line the baking pan. The main reason is to make cleanup easier.
- The crackers will continue to crisp up as they cool.
Anonymous says
These look like fun - definitely going to try to make some !
Chula King says
They are really good! Hope you enjoy them.
Vivian says
Hi! How long would these keep for? I am making a large batch for a party and don’t want to make it all the day of.
Thank you
Chula King says
Vivian,
They should keep for several days if stored in an airtight container. Generally, I will store mine in a Ziploc bag.
Chula
Cindy Stichweh says
Chula,
These are a hit up here. I’ve made them several times, and everyone loves them.
Chula King says
Cindy,
They're one of our favorites. Hope things are going well with you and Larry!
Chula
Patrice Weging says
How long do they stay fresh... can I make them the week before and serve or is it just a couple of days
Chula King says
Patrice,
These crackers are best served within a few days of their being made. They should, however, stay crisp for up to a week when stored in an airtight container.
Chula