Step 1: Preheat like a pro.
Crank your oven to 400°F (200°C) and slide a baking sheet inside while it heats. This little trick gives your dippers that crispy bottom edge – no sad, soggy sticks allowed on our watch.

Step 2: Roll it out.
Lightly flour your counter, then roll your dough into a rough ¼-inch thick rectangle. No rolling pin? No problem – grab that wine bottle or sturdy glass. If the dough’s acting cranky (too springy), let it rest 5–10 minutes. Gluten needs a chill moment, too.

Step 3: Slice ‘n twist.
Use a pizza cutter or sharp knife to cut 1-inch wide strips. Don’t stress perfection – rustic edges = charm! Now twist each strip a couple of times like you’re making edible ribbon. You can also fold ’em in half and twist for extra thickness.

Step 4: Line ‘em up and dress ‘em down.
Carefully remove your hot baking sheet (use oven mitts – we’re here for snacks, not scars). Line with parchment paper and place your twists on it, leaving a little breathing room between each. Brush them generously with olive oil or melted butter, then sprinkle seasoning over the top like fairy dust.

Step 5: Bake to golden glory.
Slide your tray into the oven and bake for 10–12 minutes, or until puffed, golden, and lightly crispy. Rotate the pan halfway through if your oven’s got hot spots. You’re aiming for a warm, sun-kissed tan – not a sunburn!

Step 6: Cool… if you can wait.
Let the dippers cool for 5 minutes before diving in. This helps the texture settle – and prevents those “I burned my tongue but I’m still eating” moments.

Step 7: Dunk and devour!
Serve warm with marinara, ranch, cheese dip, or whatever sauce strikes your fancy. These dippers don’t discriminate – they’re down to swim in just about anything delicious.