Place the crackers in a large gallon zip bag. Add in the ranch mix powder, crushed red pepper, and garlic powder. Shake the bag a little to distribute the seasoning.
Pour the oil into the bag. Zip and gently shake the crackers around to coat them evenly in seasoning. Allow the oyster crackers for rest for 30 minutes in the seasoning. (For saltines, it’s best to let them rest in the oil and seasoning for at least 3 hours, or even overnight!)
Preheat the oven to 250 degrees F. Set out 2 large rimmed baking sheets. Spread the oyster crackers over the surface of the baking sheets.
Bake for 18-20 minutes. Cool completely before placing in an airtight storage container.
Because saltines are flatter and denser than oyster crackers, they require more oil and rest time. But the results are irresistible!Keep cooled crackers stored in an airtight container at room temperature for up to 5 days.