Ranch party mix crackers
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.
Allergy Information
