I created this delicious gluten-free Chex® mix recipe for Gluten-Free Living magazine, and it has been a family favorite for us. Don't let the seemingly long ingredient list dissuade you. This makes a party-sized batch that you can store in the fridge for up to a week. Pull it out and share it with last-minute guests - if you can control yourself! It's savory, buttery, salty, and has a little punch of tart flavor from the cranberries. Make a huge batch - it'll go fast!


Recipe Summary

10 mins
1 hr 15 mins
1 hr 25 mins
11 cups


Original recipe yields 22 servings
The ingredient list now reflects the servings specified
Ingredient Checklist
Ranch Mix:


Instructions Checklist
  • Preheat the oven to 250 degrees F (120 degrees C). Line 2 large baking sheets with parchment paper.

  • Place butter in a microwave-safe bowl and melt in the microwave, about 1 minute.

  • Mix rice cereal squares, cashews, pecans, pretzels, and cranberries together in a large bowl.

  • Add parsley, dill, garlic powder, onion powder, chives, salt, and black pepper to the bowl with the melted butter. Toss with cereal mixture and spread onto the prepared baking sheets.

  • Bake in the preheated oven for 1 hour. Sprinkle baking sheets evenly with Parmesan cheese and return to the oven; bake 15 minutes more.

  • Serve immediately or store in a tightly sealed jar in the refrigerator for 1 week.

Cook's Note:

You can make the ranch mix in advance and store in a tightly sealed jar. Try using 2 tablespoons of each ingredient and use this in dressings, to coat meats, or to make more buttery ranch snack mix!

Nutrition Facts

216 calories; protein 3.9g 8% DV; carbohydrates 13.2g 4% DV; fat 17.7g 27% DV; cholesterol 12.7mg 4% DV; sodium 305.6mg 12% DV. Full Nutrition

Reviews (1)

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2 Ratings
  • 5 star values: 2
  • 4 star values: 0
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Rating: 5 stars
Very easy really tasty and makes a big batch. Great gift for the Gluten free on my Holiday gift list! Read More