Preheat your oven to 250°F (120°C). Line a large rimmed baking sheet with parchment paper for easy cleanup. If doubling the recipe or if your pan is small, use two baking sheets so the pretzels can bake in a mostly single layer.

In a large mixing bowl, whisk together the vegetable oil, melted butter, ranch seasoning mix, garlic powder, onion powder, crushed red pepper flakes, smoked paprika, cayenne pepper, dried dill, black pepper, and kosher salt until the seasoning mixture is thick, well blended, and coats the back of a spoon.

Add the pretzels to the bowl with the spicy ranch seasoning mixture. Toss thoroughly with a spatula or large spoon until every pretzel is glossy and evenly coated.

Let the coated pretzels rest in the bowl for about 5 minutes, stirring once or twice. This allows the flavor to soak into all the crevices of the pretzels.

Pour the pretzels onto the prepared baking sheet and spread them into an even layer. If there is any extra seasoned oil left in the bowl, drizzle it over the pretzels.

Bake the pretzels for 35–45 minutes, stirring every 10–15 minutes, until the coating looks dry and the pretzels feel crisp. You are drying the coating, not browning the pretzels.

Remove the baking sheet from the oven and let the pretzels cool completely on the pan. They will continue to crisp as they cool.

Once cool, taste a few pretzels and sprinkle with a small amount of additional salt if needed. If desired, toss with chopped fresh parsley or chives just before serving. Serve in a large bowl or portion into jars or bags for gifting or storage.