Description

Crunchy pretzels tossed in a tangy dill-pickle–ranch seasoning and baked until perfectly crisp—a savory, addictive snack with that pickle-juice punch.

Ingredients

Units Scale

16 oz mini pretzels
2 pickles, roughly chopped (optional)
3 tbsp pickle juice
1/4 cup melted butter or vegetable oil
2 packets ranch dressing mix (about 1/4 cup)
1 tbsp dried dill (optional)
1 tsp dried parsley (optional)

Cook Mode Prevent your screen from going dark

Instructions

Preheat oven to 275°F (135°C) and line a baking sheet with parchment paper.
In a food processor or blender, pulse pickles, pickle juice, ranch mix, dill, and parsley into a coarse paste (optional step for extra flavor).
In a large bowl, mix the melted butter or oil with the pickle mixture or just the pickle juice and seasonings.
Add pretzels and toss until thoroughly coated.
Spread pretzels evenly on the prepared baking sheet.
Bake for 20 minutes, stirring halfway through for even crisping.
Cool completely before storing in an airtight container.

Notes

Chopped pickles intensify flavor but are optional for simpler prep.
Pickle juice and ranch seasoning provide the signature tangy flavor.
Store pretzels in an airtight container for up to a week.
Great for parties, road trips, or a savory snack fix.

Nutrition

Serving Size: 1/4 batch
Calories: 280
Sugar: 2g
Sodium: 800mg
Fat: 8g
Saturated Fat: 1g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 46g
Fiber: 2g
Protein: 6g
Cholesterol: 0mg