Ingredients
16ozhard pretzels,(1 bag )
¾cupolive oil,or canola oil, vegetable oil
1½tbsplemon pepper
2tspgarlic powder
2tspdried dill weed
1packetHidden Valley dry ranch seasoning,see recipe notes
½tspcayenne pepper,or more, depending on heat preference
½tsponion powder,if adding, reduce garlic powder to 1 tsp
Preparation
Preheat oven to 200 degrees F. Line a large baking sheet with parchment paper or a silicone baking mat. Set aside.
Break the pretzels into pieces. Place them in a large zipped-top bag. Add the oil and the spices. Shake it all together very well to make sure every piece is coated well. If there aren’t enough spices coating the pretzels, add about spices to taste.
Spread the pretzels onto the prepared baking sheet. If they don’t all fit in a single layer, use two sheets. Bake for about 50 minutes, making sure to stir the pretzels around two or three times during baking. Remove from the oven and allow to cool.
Pretzels stay fresh covered tightly at room temperature for 3 weeks. They won’t last that long!
