Tangy Dill Pickle Chex Mix (Printable View)

A crunchy, tangy snack mix with Chex cereals, pretzels, and bagel chips coated in dill pickle seasoning.

# What You’ll Need:

→ Cereals & Crunchy Mix

01 - 2 cups Rice Chex cereal
02 - 2 cups Corn Chex cereal
03 - 1 cup mini pretzel twists
04 - 1 cup bagel chips, broken into bite-sized pieces

→ Seasoning

05 - 6 tablespoons unsalted butter, melted
06 - 2 tablespoons dill pickle seasoning
07 - 1 teaspoon garlic powder
08 - 1 teaspoon onion powder
09 - 1 tablespoon dried dill weed
10 - 1/2 teaspoon kosher salt

# How To Make It:

01 - Preheat oven to 250°F. Line a large baking sheet with parchment paper or foil for easy cleanup.
02 - In a large mixing bowl, combine Rice Chex, Corn Chex, pretzel twists, and bagel chip pieces.
03 - In a separate bowl, whisk together melted butter, dill pickle seasoning, garlic powder, onion powder, dill weed, and kosher salt until fully combined.
04 - Pour seasoned butter over cereal mixture. Gently toss with a spatula until all pieces are evenly coated.
05 - Spread coated mixture in an even single layer on the prepared baking sheet.
06 - Bake for 45 minutes, stirring every 15 minutes to ensure even crisping and prevent burning.
07 - Remove from oven and let cool completely before transferring to an airtight container for storage.

# Best Practices:

01 -
  • Big dill pickle flavor: Every piece is coated in a savory, tangy seasoning blend that delivers that unmistakable dill pickle punch in every bite.
  • Incredibly easy: With just 10 minutes of prep and a slow oven bake, this snack practically makes itself.
  • Crowd-pleasing crunch: The combination of Chex cereals, pretzels, and bagel chips creates an irresistible mix of textures that keeps everyone coming back for more.
  • Versatile and customizable: Make it spicy, make it gluten-free, or toss in nuts — this recipe adapts to your preferences with ease.
  • Perfect for any occasion: Whether it's a party spread, a movie night snack, or a homemade gift in a jar, this mix fits every scenario.
02 -
  • Low and slow is key: Baking at 250°F ensures the mix crisps evenly without burning the delicate cereal squares — don't be tempted to raise the temperature.
  • Stir on schedule: Set a timer and stir every 15 minutes without fail; this is what guarantees every piece gets equally coated and crisped.
  • Cool completely before storing: Storing the mix while still warm traps steam and softens it — patience pays off with maximum crunch.
  • Make your own seasoning: If store-bought dill pickle seasoning isn't available, combine 1 tablespoon dried dill weed, 1 tablespoon dried parsley, 2 teaspoons dried chives, 1 teaspoon citric acid, 1/2 teaspoon garlic powder, and 1/2 teaspoon onion powder for a spot-on homemade blend.
  • Check your labels: Always double-check ingredient labels on cereals, pretzels, and bagel chips if you have allergies — wheat, milk, and soy may all be present depending on the brands you choose.
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