Print: 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!

Prep

15 min

Cook

52 min

Servings

Difficulty

Medium

Ingredients

0.5 cups 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

Instructions

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.

Nutrition per serving

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