Ranch Pretzels

I love to have this handy snack on hand it's great to grab to go when you are on the run or just sitting around and need something to nibble on. With only 4 ingredients and such a short prep time it is easy to throw together last minute too. Just be sure to allow time for the mixture to cool before you package it up.

As for the shape of pretzels you use the sourdough nuggets make up the majority of the mixture. For the smaller pretzels my preference is the checkerboard shape (they hold onto more of the coating because of the shape) but feel free to use whatever smaller pretzel shape you prefer.

The pretzels will keep for up to a month as long as they are stored in an airtight container. My mom used to make this and freeze it so it would keep longer.

Ranch Pretzels

1 (14 oz) bag sourdough pretzel nuggets (about 5 cups)

3 cups checkerboard shaped pretzels (or other small shape)

1/3 cup vegetable oil

1 envelope ranch dressing mix (¾ oz to 1 oz depending on brand)

Heat oven to 325 degrees Fahrenheit

In a 13” x 9” baking pan combine the pretzels and mix well.

In a small jar with a lid combine the oil and dressing mix and shake to thoroughly combine.

Pour the oil mixture over the pretzels and mix to coat all the pretzels evenly

Bake in preheated oven for 5 minutes, stir thoroughly

Bake another 5 minutes, stir again

Allow to cool to room temperature

Store in an airtight container for up to a month or freeze for longer storage.