Not-Hidden-Valley-Ranch Pretzels.

A co-worker introduced me to this recipe a while back.  As I recall, she had made a big bowl and left it in the kitchen at the office…along with four very hungry managers who were having a meeting, we ate half the bowl before we had even realized what happened!!  The original recipe calls for a packet of dry Hidden Valley Ranch dressing mix.  Since I am of course trying to avoid anything pre-packaged like that, I took a mish-mash of a do-it-yourself recipe for the actual dressing mix and the recipe for the pretzels.  I’m sure you can adjust the seasonings to your liking, but below is what I came up with.  p.s. I’m on my second batch this week already.

Ingredients:

  • 1/2 teaspoon parsley
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon lemon pepper
  • 1/2 teaspoon dillweed
  • 1/2 cup olive oil
  • 1 bag large “broken” pretzels

Instructions:

  • Mix all seasonings into the oil in a small bowl.
  • Put pretzel pieces into a large bowl (I break them down to bite-sized but not tiny pieces).
  • Drizzle oil mixture over pretzels, stirring well to coat.
  • Spread pretzels out in a single layer on a cookie sheet.
  • Bake at 275 degrees for 15 minutes.

Notes:

  • I get my pretzels at the market in a smallish bag, so if you’re going to get the standard Wege broken pretzels you’d probably want to double the other ingredients.
  • I have gotten very used to low-sodium snacks, so if this isn’t enough flavor for you, you could substitute the garlic/onion powders with garlic/onion salt.
  • I could literally eat the whole bag of these.  When I made the last batch I was eating them warm off the tray because I couldn’t wait.  Really good stuff!
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2 comments

  1. Victoria Miles · · Reply

    Just made a batch of these pretzels. They are so easy to make and you are right–they ARE addictive! Thanks so much for sharing the recipe!

    1. Sure! I actually had to stop making them for a bit because I literally couldn’t stop eating them. I think I am going to indulge this week in a batch to take to the shore 🙂

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