Ingredients

4 cups Cheez-Its

4 cups corn Chex Mix

4 cups rice Chex Mix

3 cups salt & vinegar kettle chips

2 cups oyster crackers

2 cups pretzel sticks

1 cup raw almonds

1 cup pickle juice

6 tablespoons unsalted butter, melted

1 tablespoon dried dill

2 teaspoons garlic powder

1 1/4 teaspoons kosher salt

1/2 teaspoon mustard powder

1/4 teaspoon crushed red pepper flakes

Instructions

Step 1: Arrange racks in the upper and lower third of the oven and preheat to 250°F (120°C). In a large bowl, combine the Cheez-Its, corn Chex Mix, rice Chex Mix, kettle chips, oyster crackers, pretzel sticks, and almonds.

Step 2: In a medium bowl, whisk together the pickle juice, melted butter, dried dill, garlic powder, kosher salt, mustard powder, and crushed red pepper flakes. Pour this mixture over the cereal and cracker blend, tossing gently to coat evenly.

Step 3: Spread the coated mixture evenly between two baking sheets. Bake, stirring every 20 minutes and swapping the position of the sheets from top to bottom halfway through, until toasted and crisp, about 1 hour total.

Tips & Variations

For extra flavor, try adding a teaspoon of smoked paprika or cayenne pepper to the seasoning mix.

Use spicy pickles or add a pinch of chipotle powder to enhance the heat and complexity.

If you prefer a less tangy snack, reduce the pickle juice to 1/2 cup and increase the butter accordingly.

Make it gluten-free by choosing gluten-free cereals and pretzels.

FAQs

Can I use dill pickles instead of dried dill?

Using dried dill helps keep the mix dry and crunchy. Fresh or chopped dill pickles may add moisture and soften the mixture, so it’s best to stick with dried dill or use a small amount of pickle juice for flavor.

Can this mix be made ahead of time?

Yes, you can prepare the mix and bake it a day in advance. Store it properly in an airtight container to keep it fresh, and if needed, reheat briefly to regain crispness.