Just to put it out there right away, I am a massive fan of Chex Mix. Snacks that have diversity and garlic are always going to win me over. Obviously as a celiac I can't just go and buy GF Chex mix, so luckily for me it is quite simple to make.
- 7 cups Gluten Free Chex (Rice or Corn)
- 2 cups of Nature's Path Whole O's gluten free cereal
- 2 cups of Glutino pretzels (sticks or twists)
- 1-1.5 cups of unsalted peanuts
- 2-3 tbsp worcestershire sauce
- 5-6 tbsp extravirgin olive oil
- 1 tsp garlic powder
- 1 tsp onion salt
- 1/2 tsp sea salt
To I usually start, preheat your oven to 250F. Get a big bow and add the peanuts, worcestershire sauce and olive oil into a large bowl. I do this because I don't like putting the wet ingredients on top of the others which could get soggy.
Next, I add the Whole O's and pretzels. I prefer the twist pretzels, but my husband prefers the sticks. So I am a nice wife most of the time and use the sticks to make him happy.
Finally, I add the Chex and the seasoning (garlic powder, onion salt, and sea salt). Once all ingredients are in the bowl it will be quite full, so mindfully stir. The more time you take to mix everything together the more even the sauce and seasonings will be. The last time I made it I took a good five minutes to stir.
Once you are happy with the amount of stirring, or you are just tired of it, dump everything onto the biggest cookie sheet you have. Spread evenly. Then bake for an hour, giving it a good stir once every 15 minutes. Resist or endulge in bites each time you take it out for a stir.
Then enjoy! I serve in 1/2 cup portions as it's not the healthiest snack (although it is not unhealthy either), though I usually give my husband a bit more.
|Hers and His portions|