Line two large (13x18-inch) rimmed baking trays with parchment paper and set aside.
In a large mixing bowl, add all the oyster crackers from both packages.
In a 2-cup measuring cup with a spout, add the canola oil, ranch dip mix, garlic powder, onion powder, black pepper, and red pepper flakes. Stir very well to blend the canola oil with the spices.
Pour the seasoned oil over the top of the oyster crackers and very gently toss the crackers around to coat them with the seasoned oil.
Every 5 to 6 minutes, gently toss the crackers again in the oil mixture to make sure that the oil mixture is not sitting on the bottom of the bowl but rather coating all the crackers. Repeat for 30 minutes or until all the seasoned oil has been absorbed into all the crackers.
Transfer the seasoned crackers to the two prepared large rimmed sheet trays. Evenly divide the seasoned oyster crackers and spread them out into a single layer. Allow the firecrackers to dry for 4 hours, or up to overnight, on the counter uncovered. You want the firecrackers to not be wet to the touch from the oil.
Once the firecrackers have dried, you can transfer them to a sealed plastic container.
Notes
You can also use a large Ziploc bag to coat the crackers. Add the crackers and pour the oil and spice mix in. Seal the bag and gently shake the crackers frequently to coat them with the mix.
You can adjust your preferred spice level with this recipe by either decreasing or increasing the amount of red pepper flakes used. You can also omit the red pepper flakes and substitute cayenne pepper instead.
With these crispy crackers, you can make a fun party snack mix. You will add equal parts mini pretzel twists, roasted nuts, and firecracker seasoned oyster crackers to a large bowl and serve at your favorite sporting event watch party.