Open both sleeves and add 2 sleeves whole-grain saltine crackers to a clean one-gallon zip-top bag. Seal the bag and set aside.

In a medium bowl combine 2/3 cup canola oil (or light extra-virgin olive oil), 1 teaspoon smoked paprika, 1 teaspoon crushed red pepper flakes, 1/2 teaspoon kosher or sea salt, 2 teaspoons dehydrated onions, 1 teaspoon dried parsley flakes, 1/2 teaspoon garlic powder, and 1/4 teaspoon black pepper.

Whisk the oil and spices in the bowl until evenly blended.

Pour the oil-spice mixture over the crackers in the sealed bag. Remove excess air and reseal the bag completely.

Gently turn and roll the sealed bag several times to distribute the coating evenly, taking care not to crush the crackers.

Let the crackers sit in the sealed bag overnight. During that time, turn the bag gently a few more times to re-distribute the coating before serving.

If you double the recipe, equally divide the crackers and the oil-spice mixture between two one-gallon zip-top bags and repeat steps 3–6.