Chili Snack Mix Recipes

CHILE-LIME PARTY MIX

Steps:

• Preheat the oven to 300 degrees F. Line 2 baking sheets with parchment.
• In a large bowl, combine the corn cereal, peanuts, pretzels, chipotle Cheddar crackers, tortilla chips, coconut, corn nuts and pepitas.
• In a small saucepan, melt the butter. Add the lime zest, seasoning salt, kosher salt and chili powder. Simmer until the flavors are combined, about 1 minute. Remove from the heat and stir in the Parmesan.
• Pour half the seasoning mixture over the party mix and stir to combine. Then add the second half of the seasoning mix and stir again, making sure the seasoning mixture is evenly distributed over the party mix. Divide between the 2 prepared baking sheets and bake until the mix is lightly toasted and the Parmesan is melted, about 15 minutes. Serve immediately or store in an airtight container.

CHILI-GARLIC SNACK MIX

Steps:

• Preheat the oven to 325 degrees F and line a baking sheet with parchment paper. Heat 3 popcorn kernels and the vegetable oil in a large saucepan over medium heat until 1 kernel pops; add the remaining kernels, cover and cook, shaking the pan occasionally, until the popping subsides. Remove from the heat and transfer to a large bowl.
• Add the cereal, crackers, pretzels and almonds; toss to combine. Melt the butter in a small saucepan over low heat. Stir in the chili powder, paprika and garlic powder. Drizzle over the popcorn mixture and toss with a rubber spatula to coat; season with salt.
• Spread the snack mix on the prepared baking sheet. Bake, stirring once or twice, until lightly toasted, about 10 minutes. Let cool completely. Store in an airtight container for up to 5 days.

CHILI SNACK MIX

Steps:

• Heat oven to 375ºF.
• Combine crackers and nuts in large bowl. Mix butter and seasonings. Drizzle over cracker mixture; toss to coat.
• Spread onto bottom of foil-lined 15x10x1-inch pan.
• Bake 10 min. or until lightly toasted, stirring after 5 min. Cool.

CHILI SNACK MIX

Steps:

• 1. Heat oven to 375 degrees.
• 2. Combine crackers and nuts in a large bowl. Mix melted butter and seasonings together and drizzle over cracker mixture. Toss to coat.
• 3. Spread onto the bottom of a foil-lined 15x10x1 inch pan.
• 4. Bake 10 minutes or until lightly toasted, stirring after 5 minutes.
• 5. Cool completely. Store in an airtight container or Ziploc bag.
• 6. Note: for a burst of flavor, add 1/4 teaspoon ground cayenne pepper to the butter and other seasonings before drizzling over the crackers.

CHILI-LIME SNACK MIX

Steps:

• In a large microwave-safe bowl, combine the first five ingredients. In a small bowl, combine the remaining ingredients; pour over cereal mixture and toss to coat., Microwave, uncovered, on high for 5 minutes, stirring three times. Spread onto waxed paper to cool. Store in an airtight container.

CHILI SNACK MIX

Steps:

• Preheat oven to 350°. In a large bowl, combine corn chips, nuts, pretzels and crackers. In a small saucepan, bring butter, brown sugar, garlic powder and chili powder to a boil. Remove from heat; stir in baking soda. Pour over snack mixture and toss to coat. , Transfer to three greased 15x10x1-in. baking pans. Bake 10-12 minutes or until lightly toasted. Cool completely on wire racks. Store in airtight containers.

CHILI LIME SNACK MIX

Steps:

• Heat oven to 325ºF.
• Combine ingredients.
• Spread onto rimmed baking sheet.
• Bake 18 to 20 min. or until lightly toasted, stirring after 10 min. Cool.