Preheat the oven to 250°F.

Prepare your baking pan-Line a large 21x15-inch sheet pan (or two smaller 11x17-inch pans) with parchment paper. Set aside.

In a mixing bowl or large measuring cup, whisk together the canola oil, dried dill and garlic salt.

In a large mixing bowl, add 1 bag of oyster crackers. Pour half the oil mixture over the crackers and give it a good stir. Add the second bag of crackers, then pour in the rest of the oil mixture. Stir until all the crackers are evenly coated.

Spread the seasoned crackers out in an even layer on your prepared pan(s). Bake for 10 minutes, then give them a stir and bake for another 5 minutes.

Let the crackers cool completely on the pan for about 20 minutes.

Once cooled, store them in an airtight container at room temperature for up to 2 weeks (if they last that long!).