Buttery Gluten-Free Ranch Chex Mix
Description
This snack mix makes a party-sized batch that you can store in the fridge for up to a week. This gluten-free combo is savory, buttery, salty, and a little tart from the cranberries.
Ingredients
•
1/2 cup salted butter
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4 cups crispy rice cereal squares (such as Rice Chex®)
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2 cups salted cashews
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2 cups pecans
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2 cups gluten-free pretzels
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1 cup dried cranberries
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1 teaspoon dried parsley
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1 teaspoon dried dill weed
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1 teaspoon garlic powder
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1 teaspoon onion powder
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1 teaspoon dried chives
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1 teaspoon salt
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1 teaspoon ground black pepper
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1/2 cup grated Parmesan cheese
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.