Place a rack in the center of your oven and preheat the oven to 250 degrees F. Lightly coat a large rimmed baking sheet with nonstick spray.
In the bottom of a large bowl, combine the canola oil, Parmesan, onion powder, garlic powder, dill weed, salt, black pepper, and cayenne pepper (if using).
Add the crackers and gently toss to coat. Spread the crackers on the baking sheet in an even layer. Bake for 6 minutes, then remove the pan, gently toss the crackers, and return them to the oven. Continue baking until the crackers are lightly toasted, about 4 to 5 additional minutes. Let cool completely on the baking sheet prior to serving.
Store leftovers in an airtight container at room temperature for up to 1 week.