Dill Ranch Oyster Crackers

I suppose you could serve these with tomato soup or something, but ours never make it uneaten long enough to be served with anything.

Shopping List
1 bag or box of oyster crackers
1 pkg ranch dressing mix  (found in the salad dressing section - not actual ranch dressing, just the powdered mix to make it)
1/4 cup vegetable oil (could substitute canola oil or corn oil or even olive oil)
1/2 teaspoon garlic powder 
1 teaspoon dried dill weed (a spice, found in the baking materials section of the grocery store)

Preheat oven to 250*

Mix ranch dressing mix, oil, garlic powder and dill weed in either a large bowl with a lid or a gallon plastic ziploc bag. Dump in the oyster crackers.

If using a bowl, place the lid on and shake for a minute or two. If using the bag, seal the bag (don't squeeze the air out, air is helpful when trying to coat things in a ziploc bag) and shake the bag for a minute or two. You're trying to cover each cracker with seasoning, so if you have a lot of seasoning left at the bottom of the bowl or bag, re-close and shake again.

Spread evenly-ish on a cookie sheet and place in the oven (about in the middle, measuring from top to bottom - you don't want to burn either the top or the bottom of the crackers). Set timer for 7 minutes.

When timer goes off, open oven and stir with cooking spoon or spatula. Set timer for another 7 minutes.

When timer goes off, take crackers out and put them in a bowl or container. Let them cool for a few minutes, then eat.