This homemade Chex mix recipe is the perfect party snack, afternoon snack, or anytime snack! This yummy snack mix combines Chex cereal, pretzels, bagel chips, and more in one delicious salty party mix with a crunch!
I’ll be the first one to tell you that I’m kind of a Chex Mix addict, really a snack food addict altogether, but Chex Mix is my weakness.
And it’s not just the original stuff, I like the cheddar, the peanut version, and even the sweet version. I have since high school when Chex Mix was always my snack of choice. Well that and pizza loaf.
Now fast forward a few, okay a lot, of years, and while I still like a good handful of store-bought Chex Mix, what I crave is the homemade stuff.
There’s just something about homemade Chex Mix and how the flavors all mingle together in a different way that is so satisfying.
This homemade Chex Mix is similar to the store-bought kind but with stronger flavors and more of my favorites! It’s my favorite (and hopefully will be yours) because:
- It uses both rye and regular bagel chips and those are the best part of the mix anyway!
- I’ve amped up the flavoring a bit compared to a traditional Chex Mix recipe so every bite has flavor!
- Baking it in the oven (versus the microwave) really lets the flavors get into the snacks while still staying crispy rather than a bit soggy.
- Chex cereal – while you can technically just make this with one or two kind of Chex cereal, it’s much better with the combinational of all three
- Seasoned salt – this recipe is based on using Lowry’s seasoned salt.
- Butter – since this is already a salty recipe, use unsalted butter.
- Chips – I really like the combination of both bagel chips and rye chips in this, crunched up into small bite size pieces. If you can’t find one or the other, you can use one but both is better.
This homemade Chex Mix recipe is super easy to make! It does take a bit of time to make, but that’s simply because you’re going to roast the mixture in the oven for about an hour.
The actual making of the snack mix is super easy and quick! So let’s talk making homemade Chex Mix in the oven!
Mix all of your snack items – cereal, pretzels, rye chips, and bagel chips in a large bowl. Make sure it’s large enough that you’ll be able to add the seasoning and mix it all together without everything falling out.
Or even better, if you have a large aluminum roasting pan – put it in that.
Combine melted butter, Worcestershire sauce, garlic powder, and seasoned salt in a bowl until well combined.
Add the butter mixture to the bowl or pan of snack items and stir around until all of the snack items are coated.
If you’re using a roasting pan, you’re all ready to put the Chex Mix in the oven. If not, I like to line a large baking sheet with parchment paper then pour the snack mix over the parchment paper for baking.
Bake in a 250 degree oven for about an hour, removing from the oven to stir the mixture around every 15 minutes. Stirring will help the seasoning evenly distribute and make sure all the cereal mix dries and gets crunchy.
Remove from the oven. If using a baking sheet, simply remove the parchment paper liner and place it on the counter to allow it to cool.
If using a roasting pan, place cereal mixture on a piece of parchment paper to cool for about 15 minutes.
Enjoy immediately after cooled! Or store in a Ziploc bag or airtight container for up to a week.
Break up the bagel and rye chips it small pieces so they go further in the snack mix and you get some in almost every bite.
Get the smallest pretzels you can find since they’re the biggest part of this snack mix. The smaller the pretzel, the better they fit into this mix.
Substitute other snack items if there are things you may not like, just make sure to keep measurements (e.g., 1 cup of Cheerios for 1 cup of the Chex) the same. If you add in other things rather than substituting them, the seasoning measurements will be off.
Make a double batch and give some to friends with one of these fun gift tags!
Pour a little bit of a seasoning into the mixture at a time, stir, then pour some more. This will help coat all of the cereal mixture without one portion ending up soggy and over flavored.
If you store it in an airtight container, this homemade Chex Mix can last up to four weeks, if it lasts that long.
It’s not necessarily cheaper to make your own Chex Mix unless you already have all of the ingredients on hand and want to use them up. So the first time it’ll be more expensive for sure but making second and third batches can be cheaper. It is however delicious, easier to control what goes in it, and a fun change from the traditional bagged stuff.
If you poured all of the seasoning on one section of the mixture, it may end up soggy. If it’s soggy, you can always put it back in the oven for an additional 15 minutes and hope it’ll dry it out a bit.
Yes, you can store in freezer-friendly bags in the freezer for up to six months. However, I prefer it fresh and recommend just making another fresh batch over freezing.
More Easy Snacks
- Pepperoni rolls
- Queso fundido
- Buffalo chicken dip
- Mini calzones
- Spinach artichoke dip
- Pulled pork sliders
Homemade Chex Mix
- 8 TBS butter melted
- 1 TBS seasoned salt
- 2 tsp garlic powder
- 2 1/2 TBS Worcestershire sauce
- 3 cups Corn Chex
- 3 cups Rice Chex
- 3 cups Wheat Chex
- 1 cup Tiny Twist pretzels
- 1 cup bagel chips broken into small pieces
- 1 cup rye chips broken into small pieces
- Preheat oven to 250 degrees.
- If you do not have a roasting pan, line a large baking sheet with parchment paper. If you have a large metal roasting pan, no need to line with parchment paper.
- Mix all of your snack items – cereal, pretzels, rye chips, and bagel chips in a large bowl.
- Combine melted butter, Worcestershire sauce, garlic powder, and seasoned salt in a bowl until well combined.
- Add butter mixture to the cereal mixture, a little bit at a time, stirring it in to evenly combine.
- Pour coated cereal in large roasting pan or on the parchment lined baking sheet. Shake quickly to let cereal mixture settle into a layer.
- Bake in oven for 1 hour, stirring the mixture every 15 minutes. If mixture is still soggy after 1 hour, add 15 more minutes.
- Remove from oven, remove from pan and cool on the piece of parchment paper. If using a roasting pan, lay out on pieces of paper towels or parchment paper to cool for 15 minutes.
- Enjoy immediately or up to four weeks, stored in an airtight container.