Taco Pretzels
Recipe type: Snack
Cuisine: Vegan, Vegetarian, Nut-Free, Dairy-Free
Serves: 8
  • 1 (16 oz) bag of pretzel twists (see note)
  • ¾ cup vegetable oil
  • 2 tablespoons taco seasoning
  • 1 teaspoon chili powder
  • Guacamole, salsa, queso, black bean dip, or anything else you want, for dipping (optional)
  1. Preheat oven to 200 degrees.
  2. Add oil, taco seasoning, and chili powder into a gallon ziploc bag.
  3. Zip tightly and shake well.
  4. Carefully open bag and add pretzels. Shake well (but carefully) until all pretzels are evenly covered in taco oil.
  5. Place pretzels in a large baking dish. Pour any remaining oil from the bottom of the bag on top of the pretzels and toss to coat.
  6. Put baking dish in pre-heated oven and cover with foil.
  7. Bake for 90 minutes, removing from oven and stirring every 30 minutes or so to ensure even baking. Pretzels should be hot and crispy.
  8. Allow pretzels to cool before eating. Serve with your favorite dip (I love them with guac) or enjoy on their own!
You can use either salted or unsalted pretzels for this recipe depending on how salty you like them. The taco seasoning does add some extra salt, so if you’re not a big “salt” person, go for unsalted pretzels. I, personally used salted, but they’re good either way.

The pretzels will keep for several weeks stored in a tightly sealed jar or bag
Recipe by A Bite of Inspiration at https://abiteofinspiration.com/2017/01/30/taco-pretzels/