I call this Homemade Ranch Chex Mix “Kendell’s Chex Mix” because my friend Kristi first showed me how to make it. Over time I adjusted the seasonings and swap a few ingredients to create my version. This easy, savory snack mix is perfect for parties, movie nights, or prepping as a make-ahead snack for the holidays. It has a bold ranch flavor from seasoning powder and a subtle tang from rosé (red wine) vinegar instead of Worcestershire sauce, which gives the mix a bright, slightly acidic note that complements the crunchy components.
📖 Recipe
Kendell’s Chex Mix
15 minutes
1 hour
30 minutes
1 hour 45 minutes
This recipe is a tossed-and-baked snack mix with a classic ranch flavor. It combines multiple Chex cereals, crunchy nuts, pretzels, chips, and Cheez-Its, all coated in a butter and vinegar mixture seasoned with ranch powder. It’s simple to scale up or down and easy to adapt with your favorite add-ins. The low-temperature bake crisps the mix and allows the seasoning to distribute evenly without burning.
Ingredients
- 2 sticks Butter
- 4 tablespoons Rosé (red wine) Vinegar
- 5 tablespoons Ranch Seasoning Powder
- 5 cups Corn Chex
- 4 cups Rice Chex
- 5 cups Wheat Chex
- 2 ½ cups Cocktail Peanuts
- 2 cups Cashews
- 4 cups Pretzels
- 3 cups Sesame Sticks
- 2 cups Bagel Chips
- 2 cups Rye Chips
- 4 cups Cheez-Its
Instructions
- Preheat the oven to 250˚F.
- Melt the butter in a small saucepan or microwave-safe bowl. Whisk in the rosé (red wine) vinegar and ranch seasoning until combined and smooth.
- Combine all dry ingredients in a very large mixing bowl. Work in batches if necessary—the bowl should be large enough to toss the mix without spilling.
- Add the butter mixture to the bowl in three even portions, tossing thoroughly after each addition so the cereal and snacks are evenly coated.
- Spread the coated mixture into an even layer on parchment-lined baking sheets. Use two or three sheets so the pieces aren’t piled up; an even layer ensures uniform crisping.
- Bake in the preheated oven for 1 hour, stirring and rotating the pans every 15 minutes. This ensures even baking and prevents burning.
- Remove from the oven and let cool completely on the baking sheets. The mix will crisp further as it cools.
- Once cool, store in airtight containers, tins, or resealable bags. It will keep for up to a month if stored in a cool, dry place.
Notes & Tips
I prefer rosé (red wine) vinegar in place of Worcestershire sauce and the usual garlic and onion powder because it adds bright acidity and a pleasant tang that pairs well with ranch seasoning. If you like a deeper umami note, you can substitute Worcestershire sauce or add a pinch of garlic and onion powder.
Feel free to customize this mix: increase or reduce the nuts, swap in your favorite chips, or add other crunchy items such as corn nuts or seasoned crackers. If you want a gluten-free version, choose gluten-free cereals and chips.
Mixing tip: Use a very large bowl for tossing—mix in batches if needed. When baking, keep a close eye the first time you make this to determine the exact timing for your oven; low and slow at 250˚F avoids over-browning while allowing flavors to meld.
Storage: Cool completely before sealing to prevent sogginess. Store in airtight containers at room temperature. For longer storage, keep in the refrigerator or freezer in sealed bags; bring to room temperature before serving for the best texture.
Recommended Tools
Large mixing bowl (42 cup or similar capacity), parchment paper, rimmed baking sheets, and airtight storage containers make this recipe easiest to execute and store.
Share & Feedback
If you make this Chex mix, please leave a comment or share a photo on social media. I love hearing how you customize it and what additions you enjoy most.