Caesar Fire Crackers

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1. 1
   Mix ½ cup anchovy oil (from 2–3 large jars or tins of anchovies; see Cook’s Note), ½ cup vegetable oil, 2 Tbsp. Dijon mustard, 2 tsp. finely grated lemon zest, 2 tsp. garlic powder, and 1 tsp. freshly ground pepper in a large resealable plastic bag with a fork to combine. Add 8 oz. saltines (about 2 sleeves) and ¼ cup finely grated Parmesan and seal bag. Gently turn to distribute oil and seasonings evenly. Let crackers sit at room temperature at least 2 hours, or chill up to 12 hours, turning bag gently several times along the way to redistribute seasonings.
2. 2
   Place racks in upper and lower thirds of oven; preheat to 250°. Remove crackers from bag and arrange in a single layer on 2 parchment-lined baking sheets. Bake crackers, rotating baking sheets top to bottom and front to back halfway through, until golden, 15–23 minutes. Let cool on baking sheets at least 5 minutes before serving.
3. 3
   Season crackers with more pepper and sprinkle with more Parmesan just before serving if desired. Do Ahead: Crackers (without additional pepper and Parmesan) can be baked 10 days ahead. Store airtight at room temperature. Cook’s Note: Even as an oil hoarder, it can be hard for me to get much more than ½ cup anchovy oil at a time, so I extend that bounty by adding vegetable oil to however much anchovy oil I have to make 1 cup oil total. If you don’t have any anchovy oil on hand, you can use ½ cup extra-virgin olive oil and ½ cup vegetable oil.