Preheat your oven to 250°F (120°C). In my early trials, I tried a higher temperature, but found that a low and slow approach allows the crackers to absorb the flavors without burning.

In a large mixing bowl, whisk together the olive oil, ranch dressing mix, red pepper flakes, garlic powder, onion powder, dill weed, and smoked paprika. The first time I did this, I simply tossed everything together, but whisking ensures that the spices are evenly distributed in the oil, which is crucial for flavor consistency.

Add the saltine crackers to the bowl. Gently toss them with the seasoned oil mixture until each cracker is evenly coated. I've learned that the best way to do this is with a soft silicone spatula, folding the crackers through the oil rather than stirring, to prevent breaking them.

Line a large baking sheet with parchment paper. Spread the crackers out in a single layer, making sure they don't overlap. In my initial attempts, I skipped the parchment paper and ended up with crackers stuck to the pan. Parchment not only prevents sticking but also makes cleanup a breeze.

Bake in the preheated oven for 15 minutes. Remove the baking sheet, flip each cracker, and bake for another 15 minutes. This step is key—flipping ensures that both sides get that perfect crispness without any sogginess.

Once baked, remove the crackers from the oven and let them cool on the baking sheet. They will continue to crisp up as they cool. Patience here is essential; I've learned that if you pack them away too soon, the residual heat can create steam and soften them.