If you like things hot, try these pretzels! I believe this was originally a Taste of Home recipe.
1 cup vegetable oil
1 envelope ranch salad dressing mix
1 teaspoon garlic salt
1 teaspoon cayenne pepper
2 packages (10 oz each) pretzel sticks
In a small bowl, combine the oil, dressing mix, garlic salt, and cayenne. Divide pretzels between two ungreased 15 x 10 x 1 inch baking pans. Pour oil mixture over pretzels; stir to coat.
Bake at 200F for 1¼-1½ hours or until golden brown, stirring occasionally. Cool completely. Store in an airtight container.
Yields 3½ quarts.
Looking for a healthy snack to counteract all of those delicious holiday treats you’ve been nibbling? Then take a look at Mark Bittman’s latest, The Food that Matters Cook Book, companion to his book, The Food that Matters.
The book has all sorts of recipes including main dishes and desserts but I found his suggestions about snacks to be surprisingly easy and tasty.
Pan Fried Chickpeas
1 Can of chickpeas, drained and dried thoroughly
3 T olive oil
Pinch of salt
1/2 T to 1T of one of the following: cayenne pepper, cumin, Chinese 5 spice, garam masala, smoked paprika, chili powder
Heat the oil in a saute pan large enough to accommodate all of the chickpeas in one layer over medium high heat. If you don’t have a pan large enough, fry the chickpeas in smaller batches. Fry the chickpeas until they’re slightly brown, shaking the pan a few times. It should take about 20 minutes. The chickpeas should have a slight crunch when done.
Once they’re evenly browned, pour the chickpeas into a bowl and toss with the spice of your choice.