Description
A savory and tangy Dill Pickle Chex Mix perfect for snack lovers, featuring a crunchy blend of Rice Chex, Corn Chex, pretzels, Cheez-Its, and bagel chips tossed with a zesty dill seasoning and baked to crispy perfection.
Ingredients
Scale
Dry Ingredients
- 4 cups Rice Chex Mix
- 4 cups Corn Chex Mix
- 2 cups pretzels
- 2 cups Cheez-Its
- 2 cups bagel chips
Wet & Seasoning Ingredients
- ½ cup canola or vegetable oil
- 1 tablespoon dill weed
- 1 tablespoon sea salt
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon coriander
Instructions
- Combine Dry Ingredients: Preheat the oven to 250°F. In a large bowl, add the Rice Chex, Corn Chex, pretzels, Cheez-Its, and bagel chips. Use a wooden spoon to gently stir and combine all the dry ingredients evenly.
- Spread on Baking Sheet: Pour the combined dry mixture onto a large baking sheet, spreading it out evenly to ensure uniform baking.
- Mix Oil and Seasonings: In a large glass measuring cup, combine the canola (or vegetable) oil, dill weed, sea salt, garlic powder, onion powder, and coriander. Stir thoroughly to blend all the seasonings into the oil.
- Coat the Mixture: Pour the seasoned oil mixture over the dry snack mix on the baking sheet. Stir carefully to coat every piece completely with the dill pickle seasoning.
- Bake the Mixture: Bake the snack mix in the preheated oven at 250°F for 1 hour. Stir the mixture every 15 minutes to ensure even cooking and prevent burning.
- Cool Before Serving: Remove from the oven and allow the mix to cool completely on the baking sheet. Once cooled, serve and enjoy this crunchy, flavorful snack.
Notes
- Ensure to stir every 15 minutes during baking to prevent burning and achieve even crisping.
- Use a large baking sheet with edges to prevent the mix from spilling when stirring.
- You can substitute vegetable oil with canola oil based on preference or availability.
- Store leftover Chex Mix in an airtight container to maintain freshness and crunch.
- Feel free to adjust the seasoning quantities to your taste, especially the dill weed and salt.
