Ingredients:

  • 16 oz hard pretzels (mini twists, snaps, or sticks)
  • 2/3 cup neutral oil (avocado or canola oil)
  • 1 oz dry ranch seasoning mix
  • 1 tsp cayenne pepper
  • 1 tsp garlic powder
  • 1/2 tsp dried dill weed
  • 1/2 tsp lemon pepper

Instructions:

  1. Preheat the oven to 250°F (120°C). Note: This low temperature is key for drying rather than roasting.
  2. Whisk the 2/3 cup neutral oil with the ranch mix, cayenne, garlic powder, dill, and lemon pepper in your large bowl. Whisk until the oil looks opaque and the spices are fully suspended.
  3. Dump the 16 oz of pretzels into the oil mixture.
  4. Toss the pretzels repeatedly using your spatula or by shaking the bowl until every single pretzel is glossy and coated.
  5. Spread the pretzels onto your large baking sheet in an even layer. Ensure there is minimal overlapping so the air can circulate.
  6. Bake for 15 minutes, then remove the pan and toss the pretzels with a spatula to redistribute the oil.
  7. Repeat the bake and toss cycle two more times, for a total of 45 minutes of cook time.
  8. Check for doneness by letting one pretzel cool for 30 seconds; it should feel bone dry and have a resonant snap when broken.
  9. Cool the pretzels completely on the baking sheet. The coating will fully harden and lose its oily sheen as it reaches room temperature.
  10. Store in an airtight container immediately once cooled to lock in the crispiness.