These aren’t too bad! I think next time I’ll had a tablespoon or two more to get more of a pickle flavor! Ingredients: 10 ounces mini pretzels (twists or sticks, your call) ⅓ cup vegetable oil 1 tablespoon dill pickle juice (straight from the jar, yes please) 1½ teaspoons dried dill weed ½ teaspoon garlic powder ½ teaspoon onion powder ½ teaspoon salt (or to taste) Optional: pinch of ground mustard or crushed red pepper for sass Instructions: 1. Preheat and Prepare for Glory: First things first, preheat your oven to 250°F. Line a baking sheet with parchment or a silicone mat. 2. Mix the Magical Pickle Potion: In a large mixing bowl, combine the vegetable oil, pickle juice, dill weed, garlic powder, onion powder, and salt. If you’re feeling frisky, toss in a dash of mustard powder or crushed red pepper. Stir. 3. Coat the Pretzels: Toss in your mini pretzels. Stir, fold, and flip to ensure every pretzel gets evenly coated. 4. Bake to Crispy Perfection: Spread the coated pretzels out onto your prepared baking sheet in a single, non-overlapping layer. Bake at 250°F for 45 minutes, stirring every 15 minutes to ensure even baking. 5. Cool Before Crunch: Remove from the oven and let the pretzels cool completely on the baking sheet. Once cooled, store in an airtight container. food foodie foodlover foodgasm foodoftheday LTKvlog LTKfoodie LTKU