Photo: Ernest Porzi
Estimated Nutrition (whole recipe, rough)
218
Calories
2g
Protein
22g
Fat
7g
Carbs
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Ranch | 1 tbsp (15g) dressing | 73 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Dill | 5 sprigs fresh (1g) / 1 tsp dried | 4 |
| Garlic | 1 clove (3g) | 4 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 bag broken up pretzels
- 1 pkg. Ranch style dressing (dry)
- 1/2 tsp. lemon pepper
- 1/2 tsp. dill weed
- 1/2 tsp. garlic powder or salt
- 1 c. oil
Directions
1
Heat oven to 350 degrees.
2
Break pretzels in bite size pieces and put in 9 x 13 inch cake pan.
3
Mix oil, Ranch pack, dill weed, lemon pepper, and garlic together in small bowl.
4
Pour over pretzels, mix up and put in oven for 15-20 minutes.
5
Stir about three times while baking.
Recipe sourced from
fandom