I recently picked up an old cookbook at an antique store called A Taste of Iowa, published in 1983. As I flipped through the pages, one recipe stood out. Most of the recipes listed a single contributor, but this one had four names beneath it. Four people thought this recipe was good enough to submit, which told me it was something special.
The recipe was originally titled “Nibbles”. When I read it, I felt like I remembered these seasoned crackers from my childhood. I talked with my mom to ask if this was something she used to make, and she confirmed that she had made it and that it was popular in the 1980s.
I love collecting old cookbooks and trying out forgotten recipes. Food trends come and go, but recipes are usually popular for a reason. This one deserved a comeback. My co-worker and I agreed that “Nibbles” needed a more fitting name, so she renamed them Nostalgic Nibbles, a nod to the recipe being a true blast from the past.
These crackers are made for sharing. I brought them to work, and it didn’t take long before people were circling back for second, and even third, rounds. The flavor is deeply savory with that classic ranch tang, mellow garlic and onion warmth, a hint of dill, and just enough lemon pepper to brighten everything up. The slow bake transforms humble soup crackers into golden, crunchy bites that are evenly coated and impossibly addictive. Salty, herby, crunchy, this is the kind of snack you keep grabbing “just one more” of until suddenly the dish is empty.
Give this recipe a try and see if you remember these flavors from the past.
From our kitchen to yours — enjoy!
Feeds a Crowd
Ingredients
3 packages round soup crackers
2 envelopes ranch-style salad dressing mix
1/2 T. garlic powder
1/2 T. onion powder
Dash of lemon pepper
1 T. dill weed
1 c. vegetable oil
Instructions
Place crackers in a large roasting pan. Sprinkle with salad dressing mix and seasonings. Heat oil, then pour over crackers and mix well. Bake at 200 degrees for 1 hour, stirring occasionally.
