Instructions

• Preheat oven to 250°F. Line two rimmed half-sheet pans with parchment paper and set aside.
• Snap the 4 cups Triscuit crackers in half as indicated on the ingredient list.
• In a very large bowl combine 4 cups Cheez-It crackers, 4 cups oyster crackers, the snapped 4 cups Triscuit crackers, and 3 cups Ritz crackers. If the bowl is not large enough, split the crackers into two bowls or plan to work in two batches.
• In a medium bowl or liquid measuring cup whisk together 8 tablespoons melted unsalted butter, ¾ cup regular olive oil (not extra virgin), 2 tablespoons Worcestershire sauce, the 1-ounce packet ranch seasoning, 2 tablespoons dried dill weed, your chosen amount of ½ to 1 teaspoon table salt, your chosen amount of ½ to 1 teaspoon garlic powder, ½ teaspoon onion powder, 2 teaspoons hickory liquid smoke, 1 teaspoon chili powder, 1 tablespoon crushed red pepper flakes, and ¼ teaspoon ground chipotle powder. Whisk until combined and scrape any seasoning from the bottom so it is evenly suspended in the liquid.
• If you split the crackers between two bowls, divide the butter/oil mixture evenly between the bowls. If you are using one bowl, proceed to the next step.
• Gradually pour the butter/oil mixture over the crackers while gently tossing with a spatula or large spoon; work in stages so the crackers are evenly coated. Scrape the bowl to mix any seasonings that settled on the bottom and continue tossing until the crackers look evenly seasoned.
• Divide the coated crackers between the two prepared pans and spread them into an even single layer.
• Bake at 250°F for 30 minutes, stirring and flipping the crackers every 10 minutes (stir at 10 minutes, 20 minutes, then at the end of 30 minutes) until the crackers are lightly golden and fragrant.
• Remove pans from the oven and let the crackers cool completely on the pans.
• Transfer cooled crackers to an airtight container and store at room temperature for up to 1 week. For best flavor, allow the crackers to rest overnight before serving.