In a food processor, pulse together the flour and butter. Add the oil and ranch seasoning and pulse again.

Add in the chopped dill pickle and process until the dough forms into a ball.

Place a Silpat liner on the counter and roll the dough out onto the Silpat to about 1/8-inch thickness.

Using a cookie cutter, cut out the crackers and peel away the excess dough. Place the Silpat on a baking sheet.

Combine the panko, parm and salt and sprinkle on top of the crackers. Using the palm of your hand, slightly press the crumbs into the crackers.

Bake in a 400-degree oven for 12 minutes.

Allow to cool and snack. Each cracker has about 10 calories.