Add the matzah to a large ziplock bag or container.
In a measuring cup, add the olive oil, spices and a big pinch of salt. Whisk until combined.
Pour the oil over the matzah and gently toss to coat.
Chill in the fridge for at least 2 hours, up to 24 hours.
Serve the crackers as they are or toast in the oven at 250°F (120°C) for 20 to 30 minutes, until toasty.
