Directions:
Preheat the oven to 250°F (120°C).
In a large bowl, mix the ranch dressing mix, vegetable oil (or melted butter), dried dill weed, garlic powder, onion powder, and cayenne pepper until well combined.
Toss the oyster crackers in the bowl, ensuring they’re evenly coated with the seasoned oil mixture.
Spread the crackers in a single layer on a baking sheet, allowing space between them for uniform baking.
Bake for 15 to 20 minutes, stirring halfway through to ensure they cook evenly.
Remove from the oven once golden and aromatic, then let cool on the baking sheet to crisp up further.
ONE POT MEXICAN RICE CASSEROLE
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