Gluten Free Chex Mix with Ranch Seasoning
Published Jan 03, 2023 Updated Jul 10, 2023
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What Makes This Recipe Great
My girls and I love a good snack mix. With store-bought versions, there’s always some ingredient that we push aside. In the end, we’re left with a bag full of the disliked ingredient, and all the good stuff is gone. Not to mention they’re high in sodium and rarely gluten-free. Enter, Gluten Free Chex Mix with Ranch Seasoning!
I decided to make a homemade Chex mix recipe with only the good stuff! Filled with Rice Chex, gluten-free pretzels, and dry ranch seasoning, this delicious homemade Chex party mix is filled with our favorites, with room to customize however you like! Yum yum, and more yum!
Ingredient Notes
Chex Cereal: You’ll need 16-18 ounces total. Rice Chex cereal is gluten-free in many varieties. However, Wheat Chex is not. Make sure to check the labels if you are strictly gluten-free.
Gluten-Free Pretzels: You can use mini twists or sticks- whichever you prefer.
Butter: You’ll need melted, unsalted butter. Feel free to swap this for vegan butter if dairy free.
Dry Ranch Seasoning: Click here for my homemade ranch seasoning, or use a ready-made packet.
Other Seasoning: Garlic powder, onion powder, salt, pepper, and dill.
Worcestershire Sauce: Optional, but adds a kick!
Recipe Step by Step
- Preheat the oven to 275°F. In a small bowl, add the melted butter, ranch seasoning, dill, garlic, and onion powder. Stir until mixed through.
- Add the cereal and pretzels to a large bowl. Pour in the butter mixture and mix carefully using a wooden spoon until the crackers are coated. You can also add this mixture to a baggie and shake until combined.
- Divide the mix in an even layer on 2 baking sheet pans covered in parchment paper and transfer to the oven.
- Bake the mix for 30-40 minutes tossing once halfway through cooking. If you like it browner, cook another 15 minutes OR bump the heat up to 300F and cook another 10 minutes keeping a close eye on them so they don’t burn. Remember, all ovens cook differently.
- Remove the mix from the oven and allow them to cool to room temperature.
- Transfer the Chex mix to an airtight container and store it at room temperature or enjoy immediately.
Pro Tips
Seasoning: You can add more or less depending on how bold you want the flavor to be. If you don’t prefer ranch, you can skip the packet altogether and double the other seasonings.
Storage: Store leftover Chex mix in an airtight container or zip-top bag and store it at room temperature. If stored properly, it will last for at least a week.
Swaps: Feel free to make any swaps you see fit. Add gluten-free bagel chips, two different kinds of pretzels, and/or some nuts. Pick your favorites and make this recipe your own!
Recipe FAQs
No. The storebought variety of original Chex mix contains many ingredients that are not gluten-free, including pretzels, bagel chips, Wheat Chex, and more.Â
Here is the recipe for my homemade ranch seasoning mix. It’s super easy to make and SO delicious!Â
In moderation, this is not a bad snack to have. Because it’s homemade, we’re able to control the sodium a bit more, so it’s much less salty than store-bought versions.Â
Try These Gluten-Free Snacks…
Gluten Free Chex Mix with Ranch Seasoning
Ingredients
- 1 package of plain gluten-free Chex Cereal 16-18 ounces total
- 2 1/2 cups gluten-free pretzels
- 1 1/4 cups melted butter unsalted
- 1/4-1/3 cup dry ranch seasoning*
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 tsp dill
- OPTIONAL: 1 tablespoon Worcestershire sauce
Instructions
- SEASON: Preheat the oven to 275°F. In a small bowl, add the melted butter, ranch seasoning, dill, garlic, and onion powder. Stir until mixed through. Add the cereal and pretzels to a large bowl. Pour in the butter mixture and mix carefully using a wooden spoon until the crackers are coated. You can also add this mixture to a baggie and shake until combined.
- BAKE: Divide the mix in an even layer on 2 baking sheet pans covered in parchment paper and transfer to the oven. Bake the mix for 30-40 minutes tossing once halfway through cooking. If you like it browner, cook another 15 minutes OR bump the heat up to 300F and cook another 10 minutes keeping a close eye on them so they don’t burn. Remember, all ovens cook differently.
- LET COOL: Remove the mix from the oven and allow them to cool to room temperature. Transfer to an airtight container and store at room temperature or enjoy immediately. Stores for up to 5 days
Notes
Nutrition information is automatically calculated, so should only be used as an approximation.
