Description
A tangy and crunchy Dill Pickle Chex Mix combining corn and rice Chex cereals with pretzels, bagel chips, and cashews, all coated in a flavorful blend of dill, garlic, pickle juice, and ranch seasoning, baked to crispy perfection.
Ingredients
Scale
Dry Ingredients
- 4 cups corn Chex cereal
- 4 cups rice Chex cereal
- 2 cups mini pretzel twists
- 2 cups bagel chips
- 1 cup cashew pieces
Seasoning Mixture
- 1/3 cup butter, melted
- 1 tablespoon dried dill
- 1 teaspoon garlic powder
- 1/2 cup dill pickle juice
- 1 (1 oz) package ranch seasoning mix
- 1 tablespoon white vinegar
Instructions
- Preheat Oven: Preheat your oven to 250°F and line two rimmed baking sheets with parchment paper to prevent sticking and make cleanup easier.
- Combine Dry Ingredients: In a very large bowl, mix together the corn Chex, rice Chex, mini pretzel twists, bagel chips, and cashew pieces until well combined.
- Mix Seasoning: In a small bowl, stir together the melted butter, dried dill, garlic powder, dill pickle juice, ranch seasoning mix, and white vinegar until thoroughly blended.
- Coat Mix: Pour the seasoning mixture over the Chex mixture and stir well to ensure all pieces are evenly coated with the flavorful blend.
- Arrange on Baking Sheets: Spread the coated Chex mix evenly in a single layer across the prepared baking sheets to allow for even baking and crisping.
- Bake: Bake in the preheated oven for 30 minutes, stirring halfway through the baking time to promote uniform cooking and prevent burning.
- Cool and Serve: Remove from the oven and let cool completely on the baking sheets. Once cooled, the mix is ready to serve and enjoy.
Notes
- Ensure to stir the mixture halfway through baking to prevent uneven toasting or burning.
- You can substitute cashews with peanuts or almonds for varied nut flavors.
- Store the cooled mix in an airtight container to maintain crispness for up to two weeks.
- If you prefer a stronger pickle flavor, increase the dill pickle juice by a tablespoon.
- Use parchment paper or silicone mats to ease cleanup and prevent sticking during baking.
Nutrition
- Serving Size: 1/8 recipe
- Calories: 220 kcal
- Sugar: 1 g
- Sodium: 350 mg
- Fat: 12 g
- Saturated Fat: 4 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 15 mg
