- 1 packet ranch dressing mix (about 1 ounce)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon smoked paprika (optional, but adds a nice touch)
- 1 cup mixed nuts (optional for added crunch)
- 1 cup pretzel sticks (optional for extra texture)
Equipment Needed
- Large mixing bowl
- Measuring cups and spoons
- Baking sheet
- Parchment paper or silicone baking mat
- Airtight storage container
Step-by-Step Instructions
When I make this Dill Pickle Chex, the first step is to preheat my oven to 250°F (120°C). I once made the rookie mistake of skipping this step and ended up with a soggy mix instead of the perfect crunch. I quickly learned that a low and slow cook keeps everything beautifully crispy. While the oven warms, I grab a large mixing bowl and toss in my Chex cereal, making sure to break up any clumps—I want each piece to soak up that delightful dill flavor.
Next, I melt the butter in a small saucepan over low heat. The smell of melted butter is one of my favorite kitchen scents. To it, I add the dill pickle juice and the ranch dressing mix. If I’ve been in a rush, I’ve accidentally skipped mixing thoroughly and ended up with unflavored patches in the Chex. So, I make sure to whisk everything together until smooth. Allowing the mixture to sit for a minute lets the flavors meld beautifully, and I usually take a taste to gauge whether I’d like to adjust the seasoning with a pinch more garlic powder or dill. (See the next page below to continue…)