Print Recipe

Ranch Pretzel Snacks

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  • 1 cup vegetable oil
  • 1 (1 ounce) envelope dry ranch salad dressing mix
  • 1 teaspoon garlic powder
  • 1 teaspoon cayenne pepper, or to taste
  • 2 (15 ounce) bags thin pretzels


  1. Heat oven to 200 degrees F.
  2. Pour the oil into a 2-cup glass measure. Add the ranch dressing mix, garlic powder and cayenne pepper. Whisk until thoroughly mixed.
  3. Pour 1 bag of pretzels into each of two ungreased 15 x 10-inch baking pans.
  4. Pour half of the oil mixture over each pan. (Use a spatula to get all of the oil mixture into the pan.) Stir gently until all of the pretzels are coated with the oil mixture.
  5. Bake, uncovered, 90 minutes, stirring and turning every 20 minutes or so.
  6. Remove the pans from the oven, and cool completely, about 30 minutes.
  7. Store the pretzels in an airtight container at room temperature for up to 3 weeks.

Yield: 3 1/2 quarts

The cayenne pepper gives these pretzels a real zing. If you're serving young children or don't like spicy foods, reduce the pepper to 1/2 teaspoon.

per serving (1 ounce, about 12 pretzels): 135 calories (43 percent from fat), 7 g fat (1 g saturated), 18 g carbohydrates, 1 g fiber, 2 g protein, 0 mg cholesterol, 423 mg sodium