Whisk together oil, fiesta ranch dip mix, red pepper flakes, garlic powder, dill and cayenne.
Place mini club crackers in a plastic storage bag and add oil mixture. Seal the bag and shake, gently massaging the seasoning into the crackers.
Preheat oven to 250 degrees Fahrenheit. Allow the oil to soak into the crackers while the oven is preheating, turning the bag and shaking it several times.
Line baking pan with parchment paper or aluminum foil. Spread crackers evenly on the pan and bake for 10 - 15 minutes or until the crackers are lightly toasted.
Remove crackers from oven and allow to cool. Store at room temperature in a tightly sealed container.
