Spicy Southwest Pretzels

by Katie Johnstonbaugh
of Dishin & Dishes
(Courtesy of Melisa Zimmerman)

¾ c. canola oil
1 ½ t. lemon pepper
½- 1 t. cayenne pepper (to taste)
1 ½ t. garlic powder or salt
1 packet of Hidden Valley Ranch Dressing dry seasoning mix

Dump first 5 ingredients together into a gallon Ziploc baggie or large bowl. Squish together or mix together with spoon to mix well. Pour in a one-pound bag of pretzels. Close baggie and shake until seasoning and oil is over all pretzels. If using bowl, stir well. Let pretzels marinate for 2 hours before serving. Will appear oily at first but it will go away after 2 hours.