Cheddar and Italian Cracker Snacks

Who remembers these? Way back in the 80's we were all making ranch flavored pretzel snacks and oyster cracker snacks for the holidays. Nothing new at all, but for this version I've changed up the flavor in a very delicious and slightly healthier way.

In lieu of the usual amount of oil and packet of ranch dressing, I've used a packet of Italian dressing and a new and wonderful find, Cabot Cheddar Shake! Powdered Premium Cheddar Cheese. Wow, is this stuff ever good and addictive.

We, of course, tried it first on popcorn and it took everything we had not to make bowl after bowl after bowl. After that I shook it on potato wedges before baking and fell in love with that, as well. Then the kids reminded me of the ranch cracker snacks and I got to thinking (not always a safe bet) and decided cheddar and Italian seasoning would be awesome. I was right.

These are so easy to make and use far less oil than the traditional version and I have two methods for making them. One is the usual oil and seasoning packet and the other is a lighter option using fat-free Italian dressing. Try both and see what you think. Either way, we like to bake ours until they begin to brown for added flavor.

Cheddar and Italian Cracker Snacks
Makes 10 cups
Hands-On Time: 5 minutes
Ready In: 35-40 minutes

Ingredients:

20 to 24 ounces oyster crackers (usually sold in bags of 10 to 12 ounces)
1 packet dry Italian dressing seasoning mix
1/3 cup vegetable oil
2/3 cup Cabot Cheddar Shake! Powdered Premium Cheddar Cheese

Directions:
Preheat oven to 300 degrees F.

1. Place crackers in a large bowl and pour oil over all. Reach in with your hands (or use a spoon) and mix them up well until all are coated.
2. Sprinkle the Italian seasoning over the crackers and again mix up well until all crackers are lightly coated with seasoning.
3. Sprinkle powdered cheese over crackers and mix well.
4. Spread onto a baking sheet or two so you have an even layer of crackers.
5. Bake for 15 minutes and stir once. Bake for another 15 minutes until beginning to brown lightly.
6. Remove from oven, stir and cool completely. You can add another two tablespoons or so of cheese at this time if desired. Store in an airtight container for up to a week.

*You can use 1/3 cup of fat-free Italian dressing in place of oil and Italian seasoning for a lighter version.