For the Seasoning Blend:

1 packet Ranch Seasoning (about 2 tablespoons)

2 teaspoons Dried Dill

2 teaspoons Lemon Pepper

1 teaspoon Garlic Powder

For Assembly:

1/4 cup Canola Oil

16-ounce box Small Oyster Crackers

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Preheat oven to 250°F (120°C) and line a large baking sheet with aluminum foil.
In a large bowl, whisk together ranch seasoning, dried dill, lemon pepper, and garlic powder until well combined.
Add canola oil and stir until a smooth, aromatic paste forms.
Pour in the oyster crackers and toss thoroughly for 2–3 minutes until evenly coated.
Spread the crackers in a single layer on the prepared baking sheet.
Bake for 15–20 minutes, stirring every 5 minutes for even browning.
Remove from oven and cool on the baking sheet for 10–15 minutes until crisp.
Transfer to a bowl or airtight container once completely cool.

Add cayenne or smoked paprika for a spicy twist.

Sprinkle Parmesan cheese before baking for extra flavor.

Swap canola oil for olive oil for a lighter option.

Try with taco seasoning or everything bagel seasoning for variety.

Re-crisp in a 250°F oven for 5–7 minutes if they soften.