Grind up onion flakes and Renaissance rub in a mortar and pestle or spice grinder. In a small bowl, mix oil and all the seasonings except the cheese.
In a large, sturdy plastic bag, put the crackers. Drizzle the oil mixture over them and make sure the bag is closed tightly. Gently toss the crackers but make sure they are well mixed- at least a dozen turns of the bag. Open bag and sprinkle about half the cheese, toss again, and then add remaining cheese and toss again. They are better if they sit for 1-2 days before you eat.
Note on Italian seasoning: I used Renaissance Rub (by Nantucket Off-Shore). I got this rub at my local grocery store (HEB) and it is available online. If you don’t want to buy a special seasoning you could probably use half the amount of a regular Italian herb blend and then add big pinches of dried lemon zest, fennel seed and sesame seed.