Crack Pretzels - Bet You Can't Eat Just One

Chef Shadows's Note:

These are so addictive! I gave this recipe to some folks who now make 2 batches a week! This was given to me by Joyce, a co-worker. Note : Please use the large pretzels broken into pieces, these absorb the oil and flavor better then nuggets, or small twists. added: 10/29/08

• Total Time: 30 mins
• Prep Time: 5 mins
• Cook Time: 25 mins

Ingredients:

Servings: 6

• 1 ounce ranch dressing mix , hidden valley original Ranch dressing
• 16 hard pretzels , broken into pieces (1 whole bag)
• ¾ cup oil , I use olive
• 1 tablespoon dried dill weed or 1 sprig fresh dill weed
• ½ teaspoon garlic salt
• ½ teaspoon onion salt
• ¼ teaspoon cayenne pepper (optional)
• ½ teaspoon kosher salt (optional)

Directions:

1. Preheat oven to 275°F.
2. Mix oil, garlic salt, onion salt, Hidden Valley dressing in a bowl with pretzels to coat pretzels.
3. Bake for 15-25 minutes at 250°F stirring several times.
4. Remove from oven to cool, stirring frequently until cool and well coated with the dressing.
5. I sometimes add extra kosher salt to this as well as some cayenne pepper for added zing.

Reviews

[Justlearning92]

These turned out really yummy! The only bad thing that I noticed was that even though I added 1 tsp of garlic powder instead of the different salts it was still a bit salty. I did however add a little extra ranch powder which might have made it too salty. I also about halfway through baking added about a 1/4 cup parm cheese. I also added twice the cayenne pepper, however next time I think I'll add paprika instead. Also add 1/2 a cup of parm cheese at the beginning and less ranch.

[Fabbie]

Like another reviewer, I used about half the oil and twice the cayenne with the small pretzel twists. Great snack!

[Keee]

I haven't made this, but my mom used to make a recipe similar to this and it's REALLY good with some lemon pepper added!