These Ranch Ritz Crackers are the kind of snack that disappears fast. They’re buttery, crunchy, and loaded with ranch flavor in every bite. You only need a few pantry staples, and there’s no fussing with complicated steps.
They work for game day, lunch boxes, or a quick nibble between meals. Make a batch once, and you’ll probably start keeping the ingredients on hand at all times.
Why This Recipe Works
These crackers hit the sweet spot between convenience and flavor. The butter helps the ranch seasoning cling to every curve of the cracker, and a quick bake locks the coating in place.
You get an even, toasty finish with that familiar ranch tang and herby aroma. It’s simple, but the layering of fat, seasoning, and heat gives you a snack that tastes like more than the sum of its parts.
What You’ll Need
- Ritz crackers: About 1 standard sleeve (30–35 crackers) or more if doubling.
- Unsalted butter: 4 tablespoons (1/2 stick), melted. Salted butter works too; just reduce extra salt.
- Ranch seasoning mix: 1 to 1.5 tablespoons dry ranch powder.
- Garlic powder: 1/4 teaspoon for extra depth (optional).
- Dried dill or parsley: 1/2 teaspoon for fresh, herby notes (optional but tasty).
- Red pepper flakes or cayenne: A pinch for gentle heat (optional).
- Fine sea salt: A small pinch if needed, depending on your ranch mix and butter.
- Grated Parmesan: 1–2 tablespoons for a savory boost (optional).
- Baking sheet + parchment: For easy cleanup and even toasting.
Step-by-Step Instructions
- Preheat and prep: Set your oven to 300°F (150°C).
Line a baking sheet with parchment.
- Melt the butter: In a small bowl, melt the butter in the microwave or on the stovetop until just liquid, not sizzling.
- Season the butter: Whisk in ranch seasoning, garlic powder, dill or parsley, and a pinch of heat if you like. Taste a dot; adjust salt if needed.
- Coat the crackers: Add Ritz crackers to a large bowl. Drizzle the seasoned butter over the top and gently toss until every cracker is glistening and evenly coated.
- Spread and sprinkle: Arrange crackers in a single layer on the baking sheet.
If using Parmesan, sprinkle it evenly now.
- Bake to set: Bake for 10–12 minutes, flipping once halfway through. You’re aiming for a light toast and a dry, set coating.
- Cool completely: Let the crackers cool on the sheet for 10 minutes. The coating will firm up as they cool.
- Serve or store: Enjoy right away, or transfer to an airtight container once fully cooled.
Keeping It Fresh
Store the crackers in an airtight container at room temperature.
They stay crisp for about 4–5 days. If they soften, refresh them on a baking sheet at 275°F (135°C) for 5–7 minutes, then cool completely. Avoid the fridge, which can introduce moisture and dull the crunch.
Health Benefits
– Portion control is simple: These are rich and flavorful, so a small handful can be satisfying. – Customizable sodium: Using unsalted butter and a lighter hand with ranch mix helps manage salt levels. – Add a protein side: Pair with hummus, Greek yogurt dip, or string cheese to balance carbs with protein. – Smart swaps: Whole-grain round crackers can stand in for Ritz if you want more fiber, though the flavor and texture will change slightly.
Pitfalls to Watch Out For
– Over-salting: Ranch seasoning is salty.
Taste the butter mixture before adding extra salt. – Soggy coating: If butter pools on the baking sheet, the crackers can get greasy. Toss thoroughly and use a single layer in the oven. – Too hot, too fast: High heat can scorch the edges. Stick to a gentle bake to set the seasoning without burning. – Skipping the cool-down: They crisp up as they cool.
If you pack them warm, condensation will make them soft.
Variations You Can Try
– Lemon Pepper Ranch: Add 1/2 teaspoon lemon pepper and a little lemon zest to the butter mix. Bright and zippy. – Cheesy Ranch: Use 2 tablespoons finely grated Parmesan and a pinch of onion powder for extra umami. – Spicy Ranch: Stir in cayenne, chipotle powder, or smoked paprika. A smoky kick pairs well with the buttery base. – Buttermilk Herb: Mix ranch powder with extra dried chives and dill.
Finish with a whisper of black pepper. – Everything Ranch: Sprinkle everything bagel seasoning over the crackers before baking for a crunchy, garlicky twist. – Air Fryer Method: Cook in a single layer at 300°F (150°C) for 4–6 minutes, shaking the basket once. Work in batches.
FAQ
Can I use store-bought ranch dressing instead of dry mix?
No. Liquid dressing will make the crackers soggy.
Dry ranch seasoning is key for crisp results.
Do I have to use Ritz?
No. Any round, buttery cracker works. Just avoid very thin crackers that may burn quickly.
How do I keep the seasoning from clumping?
Whisk the seasoning into warm melted butter until smooth, and toss the crackers gently but thoroughly.
A large bowl helps coat evenly without breakage.
Can I make these dairy-free?
Yes. Use a dairy-free butter alternative and check that your ranch mix is dairy-free. The flavor will be close, though a touch less rich.
What if I don’t have ranch seasoning?
Combine 1 teaspoon dried parsley, 1 teaspoon dried dill, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/4 teaspoon dried chives (optional), and salt to taste.
Add a pinch of sugar for balance.
How far ahead can I make them?
Up to 3–4 days for best crunch. For parties, bake the day before and store airtight. Refresh briefly in the oven if needed.
Can I double the recipe?
Absolutely.
Use two baking sheets or bake in batches so the crackers stay in a single layer and toast evenly.
In Conclusion
Ranch Ritz Crackers are an easy win: quick to make, big on flavor, and endlessly flexible. A few pantry ingredients turn a simple cracker into a snack everyone reaches for. Keep the heat gentle, let them cool, and season to taste.
Once you nail your favorite version, this recipe will be a regular in your snack rotation.
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