One of the food items I like to prepare when Pilot and I go on road trips, or when we are watching football, or even welcoming in the New Year, is Gluten-free Garlic and Chili Powder Chex Mix.
Growing up, I loved the original recipe with Worcestershire sauce. Yum.
This new version replaces the Worcestershire, with grated Parmesan, garlic powder and chili powder.
While this snack is totally delicious to Pilot and my way of thinking, I would suggest you not serve it when you will be up close and personal with others until you know them well. The garlic and chili powders have the potential to be a bit overpowering. 😉
Also, this recipe contains Cheerios, which contain Wheat Starch as one of its ingredients. I do not have Celiac Disease, so it is not a problem for me. If you cannot tolerate Cheerios, substitute additional gluten-free Chex cereals.
- 2 1/2 Cup Corn Chex
- 2 1/2 Cup Rice Chex
- 2 1/2 Cup Cheerios
- 1 1/2 Cup Gluten-free pretzels, broken into small pieces (I use Glutino pretzels)
- 1 Cup dry-roasted peanuts
- 3 Tablespoons vegetable oil
- 1/3 Cup grated Parmesan cheese
- 2 teaspoons garlic powder
- 2 teaspoons chili powder
Heat oven to 300 degrees F. In a very large bowl, mix cereal, pretzels, and peanuts. Drizzle with oil. Toss until evenly coated.
In a small bowl, mix remaining ingredients. Sprinkle over cereal mixture. Toss until evenly coated. Spread cereal mixture in ungreased, large, flat pan. (I use a cookie sheet with 1 inch sides.)
Bake uncovered 8 minutes. Stir. Bake an additional 8 minutes.
Store in airtight container.
I wish you well.
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