Four words: Dill Pickle Ranch Pretzels. Truly, is there anything better than that? These Baked Dill Pickle Ranch Pretzels are salty, briny, and are truly the perfect snack. I love preparing a big batch of these at the beginning of the week, so I can have them on-hand for my kid's lunch boxes all week long. But these aren't just for kids - even adults will love them, too!
Ingredients
- 16 Ounces Pretzels
- 2 Pickles
- 4 Tablespoons Pickle Juice
- 2 1 Ounce Packages Ranch Seasoning this is approximately 1/4 cup
- 1 Tablespoon Dried Dill
- ¼ Cup Melted Butter or Avocado Oil
Instructions
- To make these pretzels, start by preheating your oven to 250 F.
- Next, line a baking sheet with parchment paper and set it aside.
- Prepare the pickle seasoning by adding the pickles, pickle juice, dried dill, and ranch seasoning to a blender and pulse until fully combined. It will be somewhat chunky, and that is okay!
- Next, add the pretzels to a large bowl, alongside the melted butter or oil and the seasoning blend.
- Use your hands to toss the mixture until it's fully combined.
- Then, add the pretzels to the parchment-lined baking sheet and transfer the tray to the oven.
- Bake the pretzels for 20 minutes, making sure to remove the tray from the oven at the 10 minute mark and shake the pretzels around, so that they cook evenly.
- Once they're done, remove them from the oven and allow them to cool to room temperature.
- Transfer them to an airtight container, then serve, store, and enjoy!
Calories: 567kcal | Carbohydrates: 94g | Protein: 12g | Fat: 17g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Sodium: 1930mg | Potassium: 314mg | Fiber: 4g | Sugar: 3g | Vitamin A: 103IU | Vitamin C: 3mg | Calcium: 62mg | Iron: 6mg
Did you make this recipe?
I’d love to see what you made - tag @kalejunkie
in your posts and I’ll re-share!
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