I promised I’d have the dill pickle Chex mix recipe up before New Years but completely failed. It was for good reason though. We took a trip to the Cayman Islands two days after Christmas, so sunning, swimming and sangria took a front seat! As I sit composing this post, I see the sun reflecting off of the ocean while palm trees dance in the breeze. Such a beautiful inspiration to be thankful for each and everyday. New Years is the perfect time to remember how precious life is and to be grateful for the time we have.
Dill pickle chex mix
As a child, and still to this day, my Nana’s homemade Chex mix was my favorite appetizer for Christmas and New Years. (Here’s a link to Nana’s famous jam recipe.) Without fail, she would make it and bring it over in a trifle dish each year. It was the classic recipe, listed on the back of the Chex box. Perfectly crunchy, sometimes chewy when there was a lot of butter clumped in one region, making certain bites extra flavorful.
So this holiday season, I was certainly not going to miss out on my favorite snacking item just because of the dietary changes I’ve made due to my postpartum joint pain. Like with most recipes, I search for a base that looks good then modify from there. I will certainly give credit where credit is due and share the base recipe that came from here.
Gluten-Free and Dairy-Free Chex Mix
When I can (lately), I try to eat dairy-free. Let me tell you, that has gone down the tubes during this holiday season, but the gluten-free lifestyle is sticking. I’m avoiding corn as well, so the rice Chex is where it’s at.
Keep it simple
There are only two main components in this mix, but don’t be fooled by the simplicity. The rice chex gives an airy crunch while the cashews give it a richness that’s unbeatable. Honestly, the combo compliment each other perfectly. Then, the seasoning mix comes in and makes this mix unforgettable. Just like my Nana’s original recipe, this too develops a chewy crunch of heavily seasoned bites that crisp up in the oven.
Dill pickle chex mix seasoning
The seasoning is an incredible array of healthy herbs and spices that I’m proud to sprinkle all over this mix. Dried herbs are a fantastic way to add in antioxidants, polyphenols and health-boosting properties into your diet. I love the tang that the lemon and dill provide, while the onion and garlic provide a flavorful base. A healthy dose of nutritional yeast comes in a packs a nutritional punch (read more about nutritional yeast here) and gives a cheesy, nutty flavor. If you don’t have nutritional yeast in your pantry, it’s definitely worth getting some. Any health food store like Sprouts, Mother’s, Whole Foods, etc. will have it. I love adding it to sauces, steamed or roasted vegetables and as a pasta topper. Any brand will do, if I were purchasing on Amazon, I’d opt for this one. (affiliate)
I hope you enjoy this mix as much as I have these past few months. Adding some dried cranberries would be a tasty addition, but be sure to add them after baking in the oven.
- 10 cups Rice Chex cereal
- 3 cups Cashews
- 1/3 cup Oil, tasteless like Avocado or Almond
- 1/3 cup Orange juice
- 1/4 cup Lemon juice
- 2 Tablespoons Parsley, dried
- 2 Tablespoons Nutritional yeast
- 1 Tablespoon Onion, minced, dried
- 1 Tablespoon Dill, dried
- 1 1/4 teaspoon Salt
- 1 teaspoon Garlic powder, dried
- 1/4 teaspoon pepper, black
- 2 teaspoons Onion powder, dried
- Preheat oven to 300F.
- In a large bowl, mix Chex and nuts. Set aside.
- Make spice mix by mixing all ingredients into a small bowl. Set aside
- In a cup, mix orange juice and oil and drizzle onto chex mixture. Mix well.
- Sprinkle over spice mixture a little at a time, tossing the chex mix to evenly distribute the spices onto the chex mixture.
- Spread evenly onto a parchment-lined sheet pan.
- Bake for 30 minutes, stirring once.
- Remove from oven and drizzle lemon juice over the mixture and toss to cover evenly.
- Bake for another 10 minutes.
- Remove from oven to cool and enjoy!
- Chex mix will keep in a sealed jar or bag for multiple weeks.
Share This Article
Thank you for linking back to my recipe! I’m so glad you enjoy it.