In a medium saucepan, over medium-low heat, combine butter, olive oil, garlic powder, oregano, and pepper. Heat until butter is melted.
Meanwhile, in a large bowl, combine parsley and oyster crackers. Pour melted butter mixture over crackers and parsley. Toss to combine until crackers are fully coated with butter.
Spread on a rimmed sheet pan, sprinkle with romano cheese and toss gently to combine. Spread them out so they are in a single layer.
Bake for 15 minutes, stir gently (return back to a single layer) and bake for 10 more minutes or until golden brown.
Best enjoyed immediately.
Video
Notes
Let cool completely before storing in an airtight container for up to 3 days, but they taste best fresh.