Homemade Chex Mix (Simple Pantry Snack)

This is one of those old-school, dependable recipes that just works. Nothing fancy, nothing fussy. Just a big batch of crunchy, salty snack mix that disappears faster than you think it should.

It’s perfect for lunch boxes, road trips, or setting out when people drop by and somehow stay longer than planned.

Ingredients

• 1 box Rice Chex

• 1 box Corn Chex

• 1 bag pretzels

• Optional: 1 box Cheese-Its (for a cheesier twist)

• Optional: 1 jar peanuts or mixed nuts (great for higher protein or husband work lunches)

Seasoning mix:

• 1 stick butter

• 2 tbsp coconut aminos

• 1.5 tsp season salt (homemade or store-bought)

• 1 tsp garlic powder

• 1 tsp onion powder

Instructions:

1) In a large bowl or roaster pan, combine Chex, pretzels, and any add-ins like Cheese-Its or nuts.

2) Melt the butter in a small pan. Stir in coconut aminos, season salt, garlic powder, and onion powder.

3) Drizzle the butter mixture over the dry mix

4) Use clean hands or a large spoon to mix well so everything gets coated.

5) Bake at 250°F for 1 hour, stirring every 15 minutes so it toasts evenly.

6) cool and package in an airtight container.

Notes from the kitchen:

• A double batch is worth it. I usually do this in a large roaster pan so I only have to make it once a month or so.

• It will take a bit longer when doubled, but it’s hands-off and worth the time.

• Let it cool completely before storing or it will soften from trapped steam.

Storage

Once cooled, store in an airtight container. I like to portion it into zip-top bags so it’s easy to grab for lunches or snacks on the go.

Simple food like this is what keeps a pantry working in real life. Nothing complicated. Just solid, useful, and always eaten faster than expected.

Til next time, keep livin’ that farm fresh life!
~ Megan Taylor