Go Back
+ servings
pretzel chips made with leftover pretzels

How to Make Pretzel Chips

Crispy and utterly delicious homemade pretzel chips.
Course Appetizer
Cuisine German
Diet Vegan
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4
Calories 383kcal
Author Adina


  • 3 large soft pretzel one or two days old
  • 3 tablespoons olive oil
  • 1 teaspoon sweet paprika powder
  • freshly ground black pepper
  • fine sea salt optional and to taste (See note)


  • Preheat the oven to 180 degrees Celsius/ 360 degrees Fahrenheit. Line a baking tray with baking paper.
  • Cut the pretzels into regular slices, about as thick as a finger. Cutting regular pieces is very important, the actual size of the pretzel chips is not that important, you can cut them thinner or thicker, depending on your taste, just make sure that they are all equally thin or equally thick. Otherwise, the thinner pieces will be baked before the thicker ones are done and they will get too brown and burn around the edges.
  • Place the pretzel pieces into a bowl. Mix together the oil and the spices. Pour the mixture over the pretzel chips and rub well.
  • Place the chips onto the prepared baking tray in a single layer. Bake for 10 to 15 minutes, depending on their thickness. Start checking after 10 minutes. They should be completely crisp and golden brown.



If the pretzels are sprinkled with flaky salt, you can leave out the salt in the recipe. Otherwise, add one good pinch of salt to the rub mixture.


Serving: 1/4 of the chips | Calories: 383kcal | Carbohydrates: 60g | Protein: 7g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 10g | Sodium: 735mg | Fiber: 2g