Ingredients:

  • 1 lb pretzels (mini twists or sticks)
  • 0.5 cup avocado oil
  • 1 packet (28g) dry ranch seasoning mix
  • 1 tsp garlic powder
  • 0.5 tsp onion powder
  • 0.5 tsp smoked paprika
  • 2 tsp red pepper flakes
  • 0.5 tsp cayenne pepper
  • 0.5 tsp fine sea salt

Instructions:

  1. Preheat your oven to 135°C. <small>Note: This low temperature ensures the spices toast rather than burn.</small>
  2. Whisk the 120ml avocado oil, 28g ranch seasoning, garlic powder, onion powder, smoked paprika, red pepper flakes, cayenne, and sea salt in a small bowl. Observe the aroma; it should smell intensely savory and slightly sharp from the cayenne.
  3. Place the 450g of pretzels into your largest mixing bowl.
  4. Drizzle half of the spice oil over the pretzels and toss thoroughly with a spatula.
  5. Add the remaining oil and continue tossing until every pretzel looks glossy and dark.
  6. Spread the mixture onto a large rimmed baking sheet in an even layer. Checkpoint: Make sure no pretzels are overlapping significantly to ensure even drying.
  7. Bake for 15 minutes, then remove the pan and stir carefully. Check the scent: You should begin to smell the garlic toasting, a warm and inviting aroma.
  8. Repeat the stirring every 15 minutes for a total of 45 minutes. Listen for the sound: The pretzels should sound clink y and dry when moved.
  9. Remove from the oven and let them cool completely on the pan. <small>Note: The coating will finish hardening as the temperature drops.</small>
  10. Taste one once cooled to check the crunch; it should have a clean shatter without any oily residue on your fingers.