Ingredients:

  • 3 cups Corn Chex (90g)
  • 3 cups Rice Chex (90g)
  • 2 cups Wheat Chex (120g)
  • 2 cups Mini Pretzels or Pretzel Snaps (110g)
  • 2 cups Cheddar Cheese Crackers (100g)
  • 1 cup Corn Chips or Bugles (40g)
  • 3/4 cup Unsalted Butter, melted (170g)
  • 1 oz Hidden Valley Ranch Seasoning & Salad Dressing Mix (28g)
  • 2 tsp Garlic Powder (6g)
  • 1 tbsp Worcestershire Sauce (15ml)
  • 1/2 tsp Smoked Paprika (1g)
  • 1/4 tsp Cayenne Pepper
  • 1/2 cup Finely Grated Parmesan Cheese (45g)
  • 1 tsp Dried Dill Weed (0.5g)

Instructions:

  1. Preheat your oven to 250°F (120°C). Position your oven racks in the upper and lower thirds of the oven. Line two large rimmed baking sheets with parchment paper.
  2. In your extra large mixing bowl, combine the Corn Chex, Rice Chex, Wheat Chex, mini pretzels, cheddar crackers, and corn chips. Toss these gently by hand to distribute the different shapes evenly.
  3. In a small separate bowl, whisk together the melted unsalted butter, ranch seasoning packet, garlic powder, Worcestershire sauce, and smoked paprika. Whisk until a uniform, dark emulsion forms.
  4. Slowly pour the butter mixture over the cereal base in a steady stream while tossing continuously with a large rubber spatula.
  5. Sprinkle the finely grated Parmesan cheese and dried dill over the wet mixture, tossing again until the cheese particles are clinging to every piece.
  6. Spread the mix evenly across the two prepared baking sheets in a single layer.
  7. Bake for 35 minutes, stirring the mix every 15 minutes and rotating the pans between racks to ensure even dehydration and crunch.
  8. Remove from oven and let cool completely on the pans. The mix will continue to crisp as it cools.