Zippy Ranch Pretzels

It's been awhile since I've blogged about food.

It has not been that long since I've thought about it, however.  I have made many yummy things and thought I should share this with the world and then I find a new Netflix show to binge, or decide I'd actually like to try to sleep for 8 hours in a row (bahahahaha) and it didn't happen.

These however will trump Netflix and sleep, combined.  But not wine.  Mama needs some typing fuel.
I made these once.  And then when that batch ran out, I made a second.  And then a third.  And so on.  Let's not make this about our snacking habits.

Oh, and these pretzels also "come with" a dip.  And because that dip recipe makes way more than once batch of these pretzels, we get on a vicious merry-go-round of catch up.  Again, let's not judge, shall we.

For this round, I made the tough, yet-wise parent decision to not fight Avery on taking a "short rest" and let her help me.  You will see as the photos progress that she was in fact, tired.  None the less, the pretzels were made, and then immediately consumed.

Gather up:
1 lb bag of pretzels (I use twists for their dippable-strength, but I'm sure sticks would work great too)
1 packet dry ranch dressing mix
1/4 c oil (vegetable or canola)
1 tsp garlic powder
1 tsp ground red pepper (here's where you get your zip!)

Preheat your oven to it's lowest, warm setting.  Mine is gas, but the lowest temp on the dial is 200 degrees, so I go with that.

Combining all of your dry ingredients in a small mixing bowl.  If it's one you can pour  from easily, even better.  That steps comes in a bit.  Whisk a bit to combine everything.

Add in the oil and whisk well to combine.  No dry chunks.

See.  Sleepy eyes, I mean, really?  But she wanted to whisk, so I allowed the tired-demon inside her to stay hidden and let her whisk.  And then I did it myself to make sure it was done... well, better than a sleepy 4-year old.

Then comes the fun part.  Pour your bag of pretzels into a gallon-sized ziplock bag and shake.  If you don't have a bag, you can spread your pretzels out and pour over and toss to coat.  But, trust me, the bag shaking is way more fun.

Because I am a cooker, not a cleaner, I always line my baking sheets with foil.  For a batch this size, I use my two large jelly-roll pans and split the bag event between the two.  You want the pretzels to be in a somewhat even layer, but don't get too OCD about having them flat and not touching.  Unless you have nothing else to do, in which case, email me.  I have a list of about 279 other things you could be doing with your time.

Bake at 200 degrees for about an hour, stirring every 20 minutes.  You want the oil to dry out, but not burn your pretzels, so keep an eye on them.

While I was sliding my sheet pans into the oven, I turned around to this.  Remember.  She's not tired.

Once they're all dried out and wonderful, you'll still have to let them cool before diving in.  Store them in an air-tight container for... well, to be honest, ours haven't really every lasted more than week due to eating, not spoiling, so i'm not sure.

Probably a week or two.  That seems fair.

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