Dill Pickle Chex Mix
This highly addictive, bold, and tangy snack mix combines crispy cereals, pretzels, and nuts, all coated in a buttery ranch and authentic dill pickle juice glaze, baked to golden perfection.
Servings 24 servings
Calories 150kcal
Equipment
- Large rimmed baking sheet
- Parchment paper or silicone mat
- Very large mixing bowl
- Small mixing bowl
- Whisk
- Spatula
Ingredients
Dry Snack Base
- 3 cups Rice Chex cereal
- 3 cups Corn Chex cereal
- 3 cups Wheat Chex cereal
- 2 cups Pretzels sticks or mini-twists
- 1 cup Bagel chips or pita chips
- 1 cup Cashews or peanuts
- 1 cup Oyster crackers or Cheez-Its
- 1 cup Salt and vinegar kettle chips optional
Pickle Ranch Butter Coating
- 0.5 cup Unsalted butter melted
- 0.25 cup Dill pickle juice from the jar
- 1 oz Dry ranch seasoning packet
- 1 tablespoon Dried dill weed
- 1 teaspoon Garlic powder
- 0.5 teaspoon Mustard powder
- 1 tablespoon White vinegar optional for extra tang
- 0.5 teaspoon Red pepper flakes optional for heat
Instructions
- Preheat your oven to 250°F (120°C) and line a large rimmed baking sheet with parchment paper or a silicone mat.
- In a very large mixing bowl, combine the Rice, Corn, and Wheat Chex cereals, pretzels, bagel chips, nuts, and any additional crackers or chips.
- In a separate small bowl, whisk together the melted butter, dill pickle juice, dry ranch seasoning, dried dill, garlic powder, and mustard powder until well combined.
- Drizzle the butter mixture over the cereal mix, tossing gently with a large spatula or spoon until all pieces are evenly coated.
- Spread the mixture in an even layer across the prepared baking sheet.
- Bake for 45 to 60 minutes, stirring the mixture every 15 minutes to ensure even drying and to prevent the bottom from burning.
- Remove from the oven and allow the mix to cool completely on the baking sheet; it will become crunchier as it reaches room temperature.
- Once fully cooled, store the mix in an airtight container for up to 2 weeks.
Notes
Nutritional Information :
Calories: 150 | Protein: 2g | Carbohydrates: 18g | Fat: 8g | Sodium: 380mg