This recipe is an adaptation of a recipe I received from my sister’s mother-in-law J! The original recipe was for spicy ‘hotsy-totsy’ pretzels. I’m not sure where the name came from, but they were super addictive! They were also my gateway snack into the world of spice.
This is my adaptation of the recipe, incorporating more munchies to form a chex mix.
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Spicy Ranch Chex Mix
Once you make these, you'll be hooked too! Delicious, easy, large batch snack.
In a small bowl mix canola oil, ranch seasoning, cayenne pepper, lemon pepper, and garlic powder.
In a large bowl mix chex and pretzels. Drizzle seasoning mix over the snack mixture and mix gently, lightly coating the whole mixture.
Pour the seasoned snack mixture into a large roasting pan. Bake for 1½ hours, stirring gently every 30 minutes. Mix in garlic rye chips.½
Allow to cool.
Serve or store. For long term storage I use mason jars and a food saver.
Notes
There is a lot of room to edit this recipe based on your preference. If you want all pretzels – go for it. If you want a gluten free version you can use all corn and rice chex without pretzels or rye chips. Just note that some toppings absorb the seasoning differently than others. A general rule for this recipe is 1 1/2 to 2 lbs of snack mix for this amount of seasoning.
You may mix the rye chips in with the rest of the toppings, however they have so much flavor on their own, and we find we enjoy the mixed flavors as we’re snacking, so we mix it in later.
For really thorough mixing (or if you don’t have a bowl large enough), if you have a large, clean, paper bag, you can add all of the ingredients, close the bag, and shake to coat.
If you don’t have a roasting pan large enough you can also spread the mixture out on rimmed baking sheets and bake in batches.
