Ingredients

• 32 ounces bag unsalted pretzels
• 1 cup canola oil
• 2 tablespoons Hidden Valley^® Ranch Salad Dressing and Seasoning mix
• 3 teaspoons garlic powder
• 3 teaspoons dried dill weed

Preparation

1. Preheat oven to 175° F.
2. Spread the pretzels out on two 18″ x 13″ cookie sheets, so that pretzels lay flat. Use whole bite-size pretzels or break large-size pretzels into pieces.
3. Mix the garlic powder and dill together. Set aside half of the seasonings. To the other half, add the dry salad dressing mix and 3/4 cup canola oil. Pour evenly over the pretzels and use your hands to make sure pretzels are evenly coated.
4. Bake for 1 hour, flipping the pretzels every 15 minutes.
5. Remove the pretzels from the oven. Let the pretzels cool, then toss with remaining garlic powder, dill weed and oil. Enjoy!

Helpful hints

• Snyder’s of Hanover brand pretzels were tested in this recipe, but any kind of unsalted pretzel may be used.
• Some brands of low-sodium pretzels contain potassium chloride. Check ingredients and avoid if you are on a low potassium diet.
• The number of pretzels in one ounce varies based on the shape and size. Check the label on the pretzel bag for more information.