Buttery Gluten-Free Ranch Chex® Mix recipe

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Ingredients

½ cup salted butter
4 cups crispy rice cereal squares (such as Rice Chex®)
2 cups salted cashews
2 cups pecans
2 cups gluten-free pretzels
1 cup dried cranberries
1 teaspoon dried parsley
1 teaspoon dried dill weed
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dried chives
1 teaspoon salt
1 teaspoon ground black pepper
½ cup grated Parmesan cheese

Nutrition Info

215.9 calories
carbohydrate: 13.2 g
cholesterol: 12.7 mg
fat: 17.7 g
fiber: 1.8 g
protein: 3.9 g
saturatedFat: 4.7 g
servingSize: -
sodium: 305.6 mg
sugar: 4.7 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat the oven to 250 degrees F (120 degrees C). Line 2 large baking sheets with parchment paper.

  2. Place butter in a microwave-safe bowl and melt in the microwave, about 1 minute.

  3. Mix rice cereal squares, cashews, pecans, pretzels, and cranberries together in a large bowl.

  4. Add parsley, dill, garlic powder, onion powder, chives, salt, and black pepper to the bowl with the melted butter. Toss with cereal mixture and spread onto the prepared baking sheets.

  5. Bake in the preheated oven for 1 hour. Sprinkle baking sheets evenly with Parmesan cheese and return to the oven, bake 15 minutes more.

  6. Serve immediately or store in a tightly sealed jar in the refrigerator for 1 week.

Recipe Yield

11 cups

Recipe Note

I created this delicious gluten-free Chex® mix recipe for Gluten-Free Living magazine, and it has been a family favorite for us. Don't let the seemingly long ingredient list dissuade you. This makes a party-sized batch that you can store in the fridge for up to a week. Pull it out and share it with last-minute guests - if you can control yourself! It's savory, buttery, salty, and has a little punch of tart flavor from the cranberries. Make a huge batch - it'll go fast!

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