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Buttery Gluten-Free Ranch Chex Mix
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Prep Time:
10 minutes
Cook Time:
75 minutes
Total Time:
85 minutes
Party-sized gluten-free snack mix with savory, buttery, salty flavors and a hint of tartness from cranberries. Perfect for storing in the fridge for up to a week.
Ingredients:
  • 0.5 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
  • 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
  • 0.5 cup grated Parmesan cheese
Instructions:
  • Preheat the oven to a low 250 degrees F (120 degrees C) and prepare 2 large baking sheets by lining them with parchment paper.
  • Melt butter in a microwave-safe bowl for about 1 minute until fully melted.
  • Combine rice cereal squares, cashews, pecans, pretzels, and cranberries in a large bowl and mix well.
  • Combine parsley, dill, garlic powder, onion powder, chives, salt, and black pepper with melted butter. Mix in the cereal mixture and spread onto the baking sheets.
  • After baking the dish in the preheated oven for 1 hour, generously sprinkle the baking sheets with Parmesan cheese and continue baking for an additional 15 minutes.
  • Enjoy fresh or save in an airtight jar in the fridge for up to 1 week.

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