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A bowl of crispy dill pickle Chex Mix, perfect for snacking.

Quick way to grow crunchy Dill Pickle Chex Mix

This recipe provides a quick and easy method to create a delightful Dill Pickle Chex Mix, perfect for a crunchy snack. It combines various Chex cereals with pretzels, nuts, and a flavorful dill pickle seasoning.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 8 people
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

Cereal & Pretzels
  • 3 cups Corn Chex
  • 3 cups Rice Chex
  • 3 cups Wheat Chex
  • 3 cups miniature pretzels
Nuts & Oil
  • 1.5 cups pecan halves
  • 6 Tbsp canola oil
Seasoning
  • 1 ounce pkg Ranch seasoning mix
  • 1 Tbsp dried dill
  • 1 tsp garlic powder
Optional add-in
  • 3 cups Goldfish crackers

Equipment

  • large bowl
  • small bowl
  • whisk
  • baking sheets (2)

Method
 

Preparation
  1. Preheat your oven to 250°F (120°C) and grab two large baking sheets to prepare for spreading the Chex Mix.
  2. In a very large bowl, combine the Corn Chex, Rice Chex, Wheat Chex, pretzels, and pecan halves, stirring gently to ensure an even distribution.
  3. In a separate small bowl, whisk together the canola oil, Ranch seasoning mix, dried dill, and garlic powder until well combined.
Combine & Bake
  1. Pour the seasoning mixture over the cereal mixture, tossing carefully until everything is evenly coated.
  2. Divide the coated mix between the prepared baking sheets, spreading it into an even layer on both.
Baking & Cooling
  1. Bake for 15 minutes, then stir the mixture on both sheets and continue baking for another 15 minutes.
  2. Turn off the oven and let the Chex Mix cool completely on the baking sheets inside the oven, which will allow it to crisp up beautifully.
Optional Add-in
  1. Once cooled, you can add 3 cups of Goldfish crackers to the Chex mix for an additional savory crunch, if desired.

Notes

For an extra kick, consider adding a pinch of cayenne pepper to the seasoning mix. Store the Dill Pickle Chex Mix in an airtight container at room temperature for up to one week to maintain its crunchiness.