Texas Firecrackers

1 12 oz. box of crackers – saltine or ritz style

¾ cup olive oil

2 tbsp. Italian seasoning

3 tbsp. chili flakes

Empty the crackers into a large Ziploc bag and pour in the olive oil. Coat the crackers with the oil, then add the spices.

Seal the bag and gently shake it, turning it over and over until all the crackers are coated evenly.

Leave the sealed bag at room temperature overnight, turning it over every so often.

Serve with a creamy dip if you like.

These will stay fresh, sealed at room temperature, for up to a week.