Best Chex Mix Recipe

I finally nailed a Homemade Chex Mix Recipe that combines crunchy, savory, and sweet notes with the perfect seasoning blend to make party snacking dangerously easy.

I used to think snack mixes were boring, then I found Best Chex Mix Recipe and it messed up my assumptions. With Rice Chex cereal and a touch of unsalted butter, the flavor flips between familiar and unexpected.

It tips its hat to Chex Mix Original but surprises you in ways that make you go back for one more handful. I keep stealing ideas from Honey Nut Chex Recipes when I’m restless, yet this version has its own swagger.

It’s easy to picture on party tables, or hidden in my pantry. Try not to eat it all before guests arrive, I dare you.

Ingredients

• Rice Chex: light, crunchy cereal; mostly carbs, low fat, good base for salty mixes.
• Corn Chex: corny, sweet flavor, adds crunch; mostly carbs, little fiber.
• Wheat Chex: heartier whole grain, more fiber and slightly nutty flavor, feels filling.
• Pretzels: salty crunchy bites, mostly carbs, low fat, make the mix snackable.
• Bagel chips: crunchy, denser than pretzels, adds a sturdy bite and extra carbs.
• Mixed nuts: protein rich, healthy fats, adds chew and salt, optional but classic.
• Butter: adds richness and helps spices stick, mostly fat, not healthy in large amounts.
• Worcestershire sauce: savory tangy umami boost, very little calories, packs a big flavor punch.
• Seasoned salt: salty savory blend, boosts flavor fast, contains sodium so use sparingly.

Ingredient Quantities

• 3 cups Rice Chex cereal
• 3 cups Corn Chex cereal
• 3 cups Wheat Chex cereal
• 2 cups bite-size pretzels
• 2 cups bagel chips or rye chips, broken into bite-size pieces
• 1 1/2 to 2 cups mixed nuts (peanuts, almonds, cashews), optional but classic
• 6 tablespoons unsalted butter (3/4 stick)
• 2 tablespoons Worcestershire sauce
• 1 1/2 teaspoons seasoned salt
• 3/4 teaspoon garlic powder
• 1/2 teaspoon onion powder

How to Make this

1. Preheat your oven to 250°F (120°C) and line two rimmed baking sheets with foil or parchment for easier cleanup.

2. In a very large bowl combine 3 cups Rice Chex, 3 cups Corn Chex, 3 cups Wheat Chex, 2 cups bite-size pretzels, 2 cups broken bagel or rye chips, and 1 1/2 to 2 cups mixed nuts if using, toss gently so everything’s evenly mixed.

3. In a small microwave safe bowl melt 6 tablespoons unsalted butter (about 3/4 stick), then stir in 2 tablespoons Worcestershire sauce, 1 1/2 teaspoons seasoned salt, 3/4 teaspoon garlic powder and 1/2 teaspoon onion powder until smooth; you can melt on 20 second bursts so it doesnt boil over.

4. Pour the butter and seasoning mixture evenly over the cereal mix, then use a rubber spatula or clean hands to toss well so every piece gets coated, take your time, you want even coverage.

5. Divide the coated mix between the prepared baking sheets and spread in a single layer, dont pile it up or it will steam not crisp.

6. Bake for 1 hour, stirring and turning the mix every 15 minutes so it browns evenly and every piece gets crunchy.

7. After the hour, remove from oven and let cool completely on the baking sheets, the mix will crisp more as it cools.

8. Taste and if you want it saltier sprinkle a little extra seasoned salt while still warm and toss quickly, but dont overdo it.

9. Store cooled Chex Mix in an airtight container at room temperature for up to 2 weeks, if you need it longer freeze in zip top bags then thaw before serving.

Equipment Needed

1. oven (preheat to 250°F / 120°C)
2. two rimmed baking sheets lined with foil or parchment
3. very large mixing bowl
4. small microwave safe bowl for melting butter (or a small saucepan)
5. measuring cups and measuring spoons
6. rubber spatula or clean hands for tossing the mix
7. large spoon or heatproof spatula for stirring every 15 minutes
8. oven mitts or pot holders
9. airtight container or zip top bags for storage
10. cooling rack (optional, helps it crisp faster)

FAQ

Best Chex Mix Recipe Substitutions and Variations

• Rice/Corn/Wheat Chex: swap with other sturdy cereals like Cheerios, Kix or Crispix, or use gluten free corn flakes. They still hold up in the oven and gets crunchy.
• Pretzels: use sesame sticks, mini breadsticks or roasted pumpkin seeds for crunch. Seeds are great if you want a nut free option and add nice toasty flavor.
• Bagel chips or rye chips: try broken pita chips, crushed saltines or even Goldfish for a kid friendly twist. Break them into bite size pieces so everything mixes even.
• Worcestershire sauce: replace with 2 tbsp soy sauce plus 1 tsp cider vinegar, or use tamari or coconut aminos for a gluten free/soy free swap. It keeps that salty umami punch.

Pro Tips

1) Coat in stages and save a little seasoning: dont dump the butter mix all at once, do it in two pours and fold gently so everything gets some sauce but not soggy. Hold back a teaspoon or two of the seasoned salt and sprinkle it at the end while still warm for brighter flavor.

2) Protect the fragile stuff and the nuts: if youre worried about crushed bagel chips or over-toasted nuts, add the chips during the last 10 minutes and either toast the nuts separately or stir them in near the end, that way nothing gets burnt or turned to crumbs.

3) Oven tricks for even crispness: spread everything in a single shallow layer and rotate the pans top to bottom and front to back each time you stir, use an oven thermometer so youre actually at 250 F, and if your oven runs hot lower the time a bit instead of turning up the heat.

4) Storage and crunch revival: cool completely before sealing in an airtight container or itll go soft, and if it loses crispness later just refresh it for 8 to 12 minutes in a low oven then let it cool — comes back almost like just-made.