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–+ servings
Dill Pickle Chex Mix

Tangy Dill Pickle Chex Mix

Elevate snack time with this Tangy Dill Pickle Chex Mix, a crunchy delight that’s perfect for sharing.
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Prep Time 15 minutes
Cook Time 1 hour
Cooling Time 30 minutes
Total Time 1 hour 45 minutes
Servings: 8 cups
Course: Snacks
Calories: 220
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 4 cups Chex Cereals provides the satisfying crunch, and feel free to use any Chex variety you love.
  • 2 cups Pretzels they add a salty, crunchy texture—opt for gluten-free versions if needed.
  • 1 cup Bagel Chips these provide an additional layer of crunch—swap with tortilla chips for a twist.
  • 1/4 cup Cashews they bring creaminess and nuttiness—sunflower seeds can replace them for a nut-free option.
For the Flavor
  • 1/4 cup Dill Pickle Juice this is the star ingredient that gives our Dill Pickle Chex Mix its zing—vinegar can be used for a different tang.
  • 1 teaspoon Ranch Seasoning enhances the overall flavor—consider using homemade seasoning for a fresh touch.
  • 1 tablespoon Butter it binds the mix and adds richness—vegan butter works well for a dairy-free version.

Equipment

  • Oven
  • Mixing bowl
  • Baking Sheet
  • Parchment Paper
  • Spatula
  • Whisk

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 250°F (120°C). Line a baking sheet with parchment paper.
  2. In a large mixing bowl, combine Chex cereals, pretzels, bagel chips, and cashews. Stir gently until well mixed.
  3. In a separate bowl, mix dill pickle juice, ranch seasoning, and melted butter. Whisk until blended.
  4. Pour the seasoned mixture over the cereal mix and gently fold until evenly coated.
  5. Transfer the mix to the baking sheet and spread into an even layer.
  6. Bake for 1 hour, stirring every 15 minutes for even baking.
  7. Remove from the oven and let cool completely before storing.

Nutrition

Serving: 1cupCalories: 220kcalCarbohydrates: 30gProtein: 4gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gCholesterol: 5mgSodium: 300mgPotassium: 200mgFiber: 2gSugar: 1gCalcium: 20mgIron: 1mg

Notes

Store in an airtight container for up to 2 weeks. For longer storage, freeze for up to 3 months. Monitor closely while baking to prevent burning.

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