Dill Pickle Chex Mix (Print version)
A crunchy Dill Pickle Chex Mix with pickle juice, ranch seasoning, dill, pretzels, cereal, and crackers baked until crisp.
# Ingredients:
For the snack mix
01 -
4 cups (120 g) corn Chex cereal
02 -
4 cups (120 g) rice Chex cereal
03 -
2 cups (90 g) mini pretzels
04 -
2 cups (100 g) bagel chips, lightly broken
05 -
2 cups (110 g) cheese crackers
06 -
1 cup (120 g) almonds or cashews, optional
For the dill pickle coating
07 -
6 tablespoons (85 g) unsalted butter, melted
08 -
1/2 cup (120 ml) dill pickle juice
09 -
1 packet (1 oz or 28 g) dry ranch seasoning
10 -
1 tablespoon dried dill
11 -
1 teaspoon garlic powder
12 -
1/2 teaspoon mustard powder
13 -
1/4 teaspoon onion powder
14 -
1/8 teaspoon cayenne pepper, optional
# Instructions:
01 -
Preheat the oven to 250°F. Line two large rimmed baking sheets with parchment paper.
02 -
In a very large bowl, gently mix the corn Chex, rice Chex, pretzels, bagel chips, cheese crackers, and nuts if using.
03 -
Whisk together the melted butter, pickle juice, ranch seasoning, dried dill, garlic powder, mustard powder, onion powder, and cayenne until evenly combined.
04 -
Pour the pickle coating over the cereal mixture. Fold with a wide spatula until the pieces are evenly coated and speckled with dill.
05 -
Divide the mixture between the prepared pans in even layers. Bake for 45 minutes, stirring every 15 minutes, until toasted and dry to the touch.
06 -
Let the mix cool completely on the pans before serving or storing. Taste after cooling and season with a small pinch of salt only if needed.
# Good to know:
01 -
Makes about 14 cups of snack mix.
02 -
Store airtight at room temperature for up to 1 week.
03 -
For stronger pickle flavor, sprinkle with a little extra dried dill after baking.