Crisp, Bold & Zesty Gluten-Free Chex Mix Recipe

This is the gluten-free Chex mix recipe our family has been making for decades and we still can't get enough of it. My bold, zesty, crunchy savory snack mix delivers big in the flavor department, plus it's made with simple, recognizable ingredients. Choose between the slow baked oven method or throw it in the slow cooker.

Prep Time 5

Cook Time 1 15

Total Time 1 20

Servings

Author Melissa Erdelac

Ingredients

5 cups Corn Chex cereal
5 cups Rice Chex cereal
3 cups gluten-free pretzels
2 cups mixed nuts or peanuts
8 tablespoons unsalted butter melted
3 tablespoons gluten-free Worcestershire sauce such as Lea & Perrins Original
2 teaspoon gluten-free seasoned salt
1 teaspoon onion powder
1 teaspoon garlic powder

Instructions

Oven Method

Combine the dry ingredients - Chex cereal, pretzels, and nuts together in a large bowl.
5 cups Corn Chex cereal, 5 cups Rice Chex cereal, 3 cups gluten-free pretzels, 2 cups mixed nuts or peanuts
In a small bowl mix together the melted butter, Worcestershire, and seasonings. Pour over the dry ingredients and gently mix well.
8 tablespoons unsalted butter, 3 tablespoons gluten-free Worcestershire sauce, 2 teaspoon gluten-free seasoned salt, 1 teaspoon onion powder, 1 teaspoon garlic powder
Divide onto two baking sheets and bake in a 250°F oven for 1 hour 15 minutes, stirring and rotating racks every 15 minutes.
Cool completely and store in airtight container up to 6 weeks.

Notes

Slow Cooker Method

Combine the dry ingredients - Chex cereal, pretzels, and nuts together in a large slow cooker. In a small bowl mix together the butter, Worcestershire, and seasonings. Pour over the dry ingredients and gently mix well.

Cover and cook on LOW for 3 hours, removing lid to gently stir at the 1 hour, 2 hour, and 2 1/2 hour mark. TIP: If your slow cooker is lined with a crockpot liner, simply remove the bag, shake to combine, and reinsert in the crockpot.

Nutrition