2004 Pretzel Snackers

By boandozzy

One serving (1/2 cup) equals 158 calories, 3 g fat (trace saturated fat), 0 cholesterol, 601 mg sodium, 28 g carbohydrate, 2 g fiber, 3 g protein.

Diabetic Exchanges: 2 starch.

Originally published as Pretzel Snackers in Light & Tasty December/January 2004, p33

Ingredients

• 2 packages (16 ounces each) sourdough pretzel nuggets
• 1 envelope ranch salad dressing mix
• 1-1/2 teaspoons dried oregano
• 1 teaspoon lemon-pepper seasoning
• 1 teaspoon dill weed
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 cup olive oil

Details

Servings 20
Preparation time 30mins
Adapted from tasteofhome.com

Preparation

Step 1

Place pretzels in a large bowl. In a small bowl, combine the dressing mix, oregano, lemon-pepper, dill weed, garlic powder and onion powder. Sprinkle over pretzels; toss gently to combine. Drizzle with oil; toss until well coated.

Spread in a 15-in. x 10-in. x 1-in. baking pan coated with cooking spray. Bake, uncovered, at 350° for 10 minutes. Stir and bake 5 minutes longer. Cool completely. Store in airtight containers. Yield: 10 cups.