Preheat oven to 250 degrees. Line a baking sheet with parchment paper and set to the side.
Combine vegetable oil, dill weed, garlic powder, and salt in a small bowl. Whisk to combine.
Pour ½ of the oyster crackers into a large bowl, pour ½ the dill weed oil mixture over them. Top with remaining oyster crackers and dill weed oil. Toss to combine.
Pour oyster crackers onto parchment paper lined baking sheet and shake baking sheet to evenly spread them out.
Bake for 15 minutes, making sure to carefully stir them 7 minutes in to baking.
Let the Oyster Crackers cool for 1 hour before serving.