Directions

1. 1

   Heat the oven to 275°F.

2. 2

   In a large bowl, whisk together the Dill Weed, Garlic Powder, Palmer Park Lemon Pepper, and vegetable oil.

3. 3

   Add the oyster crackers and toss thoroughly until every cracker is glossy and well coated.

4. 4

   Divide the crackers between 2 ungreased baking sheets and spread into an even layer.

5. 5

   Bake for 15 to 20 minutes, stirring halfway through, until the crackers no longer look oily and are just barely golden.

6. 6

   Pull from the oven and toss with the freeze-dried corn and pretzel pieces, if using.

7. 7

   Let cool completely before serving. Makes 8 to 10 cups. Store in an airtight container.