Ingredients:

  • 1 lb mini pretzel twists
  • 2/3 cup neutral oil
  • 1 oz dry ranch seasoning mix
  • 1 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp dried dill weed
  • 1/2 tsp cayenne pepper

Instructions:

  1. Preheat your oven to 250°F (120°C). <small>Note: Keeping the temp low prevents the delicate spices in the ranch mix from burning and turning bitter.</small>
  2. Whisk the oil base. In a small bowl, combine 2/3 cup neutral oil, 1 oz dry ranch seasoning mix, 1 tsp garlic powder, 1/2 tsp onion powder, 1/2 tsp dried dill weed, and 1/2 tsp cayenne pepper.
  3. Prep the pretzels. Place 1 lb mini pretzel twists into your largest mixing bowl.
  4. Apply the coating. Pour the oil mixture over the pretzels. Toss vigorously until every pretzel is wet and the seasoning is evenly distributed.
  5. Spread them out. Divide the coated pretzels between two large baking sheets in a single layer.
  6. Bake for 45 minutes. Set a timer and stir every 15 minutes to ensure even drying and to prevent any bottom layer scorching.
  7. Check for doneness. Remove from the oven when they look matte and feel dry to the touch, rather than shiny and oily.
  8. Cool completely. Let the pretzels sit on the pans for at least 20 minutes. Listen for the light clink sound as they cool; this is the sound of the coating hardening into a shattering crust.
  9. Final Toss. Give them one last stir on the pan to break up any pieces that may have stuck together during the bake.