Buttery Gluten-Free Ranch Chex® Mix Popular Recipes

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Buttery Gluten-Free Ranch Chex® Mix

"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!"

Ingredients :

• 1/2 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
• Ranch Mix:
• 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
• 1/2 cup grated Parmesan cheese

Instructions :

Prep : 10M	Cook : 22M	Ready in : 1H25M

• Preheat the oven to 250 degrees F (120 degrees C). Line 2 large baking sheets with parchment paper.
• Place butter in a microwave-safe bowl and melt in the microwave, about 1 minute.
• Mix rice cereal squares, cashews, pecans, pretzels, and cranberries together in a large bowl.
• 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.
• Bake in the preheated oven for 1 hour. Sprinkle baking sheets evenly with Parmesan cheese and return to the oven; bake 15 minutes more.
• Serve immediately or store in a tightly sealed jar in the refrigerator for 1 week.

Notes :

• You can make the ranch mix in advance and store in a tightly sealed jar. Try using 2 tablespoons of each ingredient and use this in dressings, to coat meats, or to make more buttery ranch snack mix!

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