Description
A crunchy, tangy homemade snack featuring mini pretzels coated in a flavorful dill pickle marinade and baked to crispy perfection.
Ingredients
Scale
- 4 cups mini pretzels (about 120g)
- 1/4 cup pickle juice (60ml)
- 2 tablespoons olive oil (30ml)
- 1 tablespoon dried dill weed
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 teaspoon sea salt, plus extra for sprinkling
- 1/4 teaspoon crushed red pepper flakes (optional)
Instructions
- Preheat your oven to 300°F (150°C). Line a baking sheet with parchment paper or a silicone baking mat.
- In a large mixing bowl, whisk together the pickle juice, olive oil, dried dill, garlic powder, onion powder, sea salt, and red pepper flakes if using.
- Add the mini pretzels to the bowl and gently toss with a spatula or wooden spoon until every pretzel is coated in the pickle mixture.
- Spread the coated pretzels evenly on the prepared baking sheet in a single layer. Bake for 25 minutes, tossing halfway through to ensure even crisping.
- Once baked, transfer the pretzels to a cooling rack or a clean baking sheet. Sprinkle extra flaky sea salt on top while still warm. Let cool completely for maximum crunch.
Notes
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 130
- Sugar: 0g
- Sodium: 310mg
- Fat: 5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 4.5g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 0mg
Keywords: Crispy Baked Dill Pickle