Spicy (or not) Seasoned Pretzels
This recipe definitely gets spiced up at Sutton Central when I add 1 tablespoon of red pepper flakes. You can be creative with the type of cracker or mix types for a fun foodie venture. Oyster crackers, cheese squares, pretzels sticks and fish-shaped crackers are great options.
18 oz. mini pretzels
1/2 c. olive oil
1 envelop ranch dressing mix
1 tsp. dill weed
1/2 tsp. garlic powder
Optional: 1-2 Tbsp. red pepper flakes
Pour pretzels in a resealable plastic bag. Mix the remainder of the ingredients together well in a small bowl and pour over the pretzels. Toss to coat all pretzels. Let sit for an hour and flip the bag every 15 minutes. Preheat the oven to 350 degrees F. Line a baking sheet with foil and spread the pretzels in a single later. Bake for 10 minutes. Store in an airtight contained for up to one week.