I present Ranch Chex Mix combining crunchy pretzels, peanuts, cheese crackers and Chex cereal with a savory ranch and butter spice blend, a quick, kid-approved snack that also shines as a Christmas food gift and game day staple.
I always stash a tin of this Ranch Chex Mix for surprise guests, cause it disappears faster than anything else. It’s bold and salty with a tang from the ranch dressing mix and the light crunch of Chex cereal that somehow makes every snack better.
I brought it to a playoff night and now it’s my go to for Game Day Food, potlucks and holiday tins, people actually fight over who gets the last bite. Don’t expect a diet miracle, just a reliable, crowd pleasing snack that’ll have folks asking for the recipe before it’s gone.
Ingredients
- Crunchy, mostly carbs with some iron and small fiber, neutral base for flavors.
- Simple carbs, low fat, lots of salt, adds crunch and salty balance to mix.
- Adds cheesy umami, more fat and salt, makes the mix extra kid friendly.
- Protein packed and crunchy, provides healthy fats, fiber, and satisfying bite.
- Melts to lightly coat snacks, gives rich mouthfeel and saturated fat for flavor.
- Herby, tangy seasoning that brings savory punch but also adds a lot sodium.
- Concentrated savory boost, a little adds depth and aroma without changing texture.
Ingredient Quantities
- 6 cups Chex cereal (corn or rice, about one 12 oz box)
- 2 cups mini pretzels or pretzel twists
- 2 cups cheese crackers (Cheez Its or similar)
- 1 cup dry roasted peanuts
- 1/2 cup unsalted butter (1 stick)
- 1 package (1 oz) ranch dressing mix
- 1/2 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon black pepper (optional)
How to Make this
1. Preheat oven to 250°F and line a rimmed baking sheet with foil or parchment, or use two sheets if you want more even browning.
2. In a very large bowl combine 6 cups Chex, 2 cups mini pretzels, 2 cups cheese crackers and 1 cup dry roasted peanuts.
3. Melt 1/2 cup (1 stick) unsalted butter in a small saucepan over low heat or in a microwave safe bowl for about 30 seconds to 1 minute.
4. Stir the melted butter with 1 package (1 oz) ranch dressing mix, 1/2 teaspoon garlic powder, 1/4 teaspoon onion powder and 1/4 teaspoon black pepper (optional) until fully mixed.
5. Pour the butter and ranch mixture over the dry mix, then toss gently with a spatula or clean hands so everything gets evenly coated but the crackers dont totally crumble.
6. Spread the coated mix in a single layer on the prepared baking sheet(s); if its piled up use two sheets so it toasts instead of steaming.
7. Bake for 45 minutes, stirring every 15 minutes to redistribute the coating and keep it from burning; if you used two sheets rotate them between racks when you stir.
8. When done remove from oven and let cool completely on the pan, it will crisp up as it cools.
9. Taste and adjust if needed, a little extra ranch or a pinch of cayenne will kick it up if you want spicy.
10. Store in an airtight container or mason jars for gifts, keeps fresh about a week if sealed.
Equipment Needed
1. Rimmed baking sheet(s) lined with foil or parchment
2. Very large mixing bowl (big enough to toss all the cereal and crackers)
3. Small saucepan or microwave safe bowl for melting butter
4. Measuring cups and spoons
5. Silicone spatula or wooden spoon for stirring and tossing
6. Oven mitts or potholders
7. Cooling rack (optional, but helps it crisp faster)
8. Airtight container or mason jar for storing or gifting
FAQ
Ranch Trail Mix Snack Mix Recipe Substitutions and Variations
- Chex cereal: You can swap in Cheerios or Rice Krispies — same light, neutral crunch that soaks up the ranch flavor.
- Mini pretzels: Try mini bagel chips or pita chips instead, they keep that salty crunch and won’t get soggy fast.
- Cheese crackers: Use Goldfish or cheddar popcorn if you want a similar cheesy hit and different texture.
- Dry roasted peanuts: Swap for roasted almonds or cashews, or use roasted sunflower seeds for a nut free option.
Pro Tips
1) Use two baking sheets if it looks crowded. Spread everything out so air can circulate, and when you stir swap the pans top to bottom so nothing gets over browned. If you have a convection oven lower the temp about 25 F and check earlier cause it will color faster.
2) Brown the butter for extra depth, but watch it close. Let it foam and smell nutty then take it off the heat and cool a bit before mixing in the ranch powder so the seasoning doesnt clump or cook off.
3) Dont dump all the butter mix at once or you’ll crush the crackers. Pour it in two small additions and fold gently with a spatula or clean hands, scraping the bowl sides as you go so everything gets coated without turning to crumbs.
4) Let the mix cool completely on the sheet before you bag it, thats when it crisps up. Store in airtight containers with a slice of bread or a food safe silica packet to keep moisture out, and if you want more punch sprinkle a little extra ranch or a pinch of cayenne while it’s still warm so it sticks.
Ranch Trail Mix Snack Mix Recipe
I present Ranch Chex Mix combining crunchy pretzels, peanuts, cheese crackers and Chex cereal with a savory ranch and butter spice blend, a quick, kid-approved snack that also shines as a Christmas food gift and game day staple.
12
servings
348
kcal
Equipment: 1. Rimmed baking sheet(s) lined with foil or parchment
2. Very large mixing bowl (big enough to toss all the cereal and crackers)
3. Small saucepan or microwave safe bowl for melting butter
4. Measuring cups and spoons
5. Silicone spatula or wooden spoon for stirring and tossing
6. Oven mitts or potholders
7. Cooling rack (optional, but helps it crisp faster)
8. Airtight container or mason jar for storing or gifting
Ingredients
6 cups Chex cereal (corn or rice, about one 12 oz box)
2 cups mini pretzels or pretzel twists
2 cups cheese crackers (Cheez Its or similar)
1 cup dry roasted peanuts
1/2 cup unsalted butter (1 stick)
1 package (1 oz) ranch dressing mix
1/2 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon black pepper (optional)
Directions
- Preheat oven to 250°F and line a rimmed baking sheet with foil or parchment, or use two sheets if you want more even browning.
- In a very large bowl combine 6 cups Chex, 2 cups mini pretzels, 2 cups cheese crackers and 1 cup dry roasted peanuts.
- Melt 1/2 cup (1 stick) unsalted butter in a small saucepan over low heat or in a microwave safe bowl for about 30 seconds to 1 minute.
- Stir the melted butter with 1 package (1 oz) ranch dressing mix, 1/2 teaspoon garlic powder, 1/4 teaspoon onion powder and 1/4 teaspoon black pepper (optional) until fully mixed.
- Pour the butter and ranch mixture over the dry mix, then toss gently with a spatula or clean hands so everything gets evenly coated but the crackers dont totally crumble.
- Spread the coated mix in a single layer on the prepared baking sheet(s); if its piled up use two sheets so it toasts instead of steaming.
- Bake for 45 minutes, stirring every 15 minutes to redistribute the coating and keep it from burning; if you used two sheets rotate them between racks when you stir.
- When done remove from oven and let cool completely on the pan, it will crisp up as it cools.
- Taste and adjust if needed, a little extra ranch or a pinch of cayenne will kick it up if you want spicy.
- Store in an airtight container or mason jars for gifts, keeps fresh about a week if sealed.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 73g
- Total number of serves: 12
- Calories: 348kcal
- Fat: 18g
- Saturated Fat: 6.9g
- Trans Fat: 0.03g
- Polyunsaturated: 4g
- Monounsaturated: 6g
- Cholesterol: 20mg
- Sodium: 422mg
- Potassium: 150mg
- Carbohydrates: 40.3g
- Fiber: 2.8g
- Sugar: 2.3g
- Protein: 7.2g
- Vitamin A: 68IU
- Vitamin C: 0.2mg
- Calcium: 20mg
- Iron: 1.85mg
