Dill Pickle Snack Mix (Gluten Free, Dairy Free

• Produce

  • 4 tsp Dill, dried
  • 2 tsp Onion powder
  • 3 tbsp Parsley flakes
  • 2 1/2 tsp Powdered garlic

• Condiments

  • 1/4 cup Dill pickle, juice

• Baking & Spices

  • 3 tsp Sea salt

• Oils & Vinegars

  • 1/3 cup Neutral tasting oil

• Snacks

  • 4 cups Corn chex
  • 2 cups Pretzels, Gluten Free
  • 4 cups Rice chex

• Other

  • 2 cups Cheerios

Found on beinfinefettle.com

Description

Ingredients

• Homemade Ranch Seasoning:
• 3 T. parsley flakes
• 2 tsp. onion powder
• 1.5 tsp. garlic powder
• 3 tsp. sea salt
• 1 tsp. dried dill weed
• Snack Mix:
• 4 cups Rice Chex
• 4 cups Corn Chex
• 2 cups Cheerios
• 2 cups gluten-free pretzels
• ¼ c. dill pickle juice
• ⅓ c. neutral tasting oil (canola, melted coconut, or grapeseed would work)
• 1 T. dried dill weed
• 1 tsp. garlic powder

Directions

• Preheat oven to 300 degrees F.
• Meanwhile, mix together all ingredients for the ranch seasoning in a small bowl. Set aside.
• Combine cereal and pretzels in a large bowl. Set aside.
• In a measuring cup, combine pickle juice, oil, additional dill weed and garlic powder. Pour over cereal and pretzel mixture and stir to coat.
• When the mixture is all coated, sprinkle with your homemade ranch seasoning mix and stir until its all covered nicely. Pour onto a sheet pan (or two) lined with parchment paper.
• Bake at 300 degrees F for 45 minutes, stirring every 15 minutes until the chex mix pieces have a light golden color and are crunchy.
• Let cool. Store in an airtight container for about a week.