Name: Homemade Chex Mix
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 30 min
Cuisine: American
Ingredients: 3 cups Corn Chex; 3 cups Rice Chex; 3 cups Wheat Chex; 1½ cups mini pretzels; 1 cup bagel chips or rye chips; 1 cup mixed nuts or peanuts; 6 tbsp unsalted butter, melted; 2 tbsp Worcestershire sauce; 1½ tsp seasoned salt; ¾ tsp garlic powder; ½ tsp onion powder

Jump to Recipe·Leave a Review

Homemade Chex Mix is the ultimate savory snack I keep coming back to. It’s salty, crunchy, buttery, and packed with flavor in every handful. Whether I’m making it for a party, game night, road trip, or just to have something to munch on during the week, this classic snack mix never lasts long in my kitchen.

Why You’ll Love This Recipe

I love making Chex Mix at home because I get full control over the ingredients—more of what I love, none of what I don’t. It’s so easy to toss together and way better than store-bought. The homemade version is crisp, deeply seasoned, and customizable to suit any craving. It’s the kind of snack I can prep ahead, bake once, and enjoy for days (if it lasts that long).

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Corn Chex
Rice Chex
Wheat Chex
Mini pretzels
Bagel chips or rye chips
Mixed nuts or peanuts
Unsalted butter, melted
Worcestershire sauce
Seasoned salt
Garlic powder
Onion powder

Directions

I preheat the oven to 250°F (120°C) and grab a large roasting pan or spread out the mix on a couple of baking sheets.
In a large bowl, I combine the Chex cereals, pretzels, bagel chips, and nuts.
In a separate bowl, I whisk together the melted butter, Worcestershire sauce, seasoned salt, garlic powder, and onion powder.
I pour the seasoned butter over the dry ingredients and toss everything gently but thoroughly, making sure each piece is coated.
I spread the mix in an even layer and bake for 1 hour, stirring every 15 minutes to ensure even crisping and flavor.
After baking, I let it cool completely before storing—or just start snacking right away.

Servings and timing

This recipe makes about 12 servings, perfect for parties or keeping on hand for the week. Prep time is just 10 minutes, and bake time is 1 hour. I allow it to cool for another 15–20 minutes, so everything’s ready in about 1 hour and 30 minutes.

Variations

Spicy Kick: I add a dash of cayenne or hot sauce to the butter mixture.
Sweet & Salty: I toss in some M&Ms or chocolate chips after the mix has cooled.
No-Nut Option: I skip the nuts entirely or replace them with more pretzels or crunchy chickpeas.
Cheesy Version: I sprinkle in a bit of powdered cheese or add cheese crackers like Goldfish.
Gluten-Free: I use all gluten-free ingredients and double-check labels on Worcestershire sauce and chips.

Storage/Reheating

Once cooled, I store Chex Mix in an airtight container or zip-top bag at room temperature. It stays fresh and crisp for up to 10 days. I never refrigerate it since moisture will make it soggy. If it loses a bit of crunch, I reheat it in the oven at 250°F for 5–10 minutes to crisp it back up.

FAQs

What cereals are best for Chex Mix?

I usually go with a mix of Corn, Rice, and Wheat Chex for different textures. You can adjust the ratio or use just your favorites.

Can I microwave Chex Mix instead of baking it?

Yes, I can microwave it in 5-minute increments (stirring in between) for a quicker version, but I prefer the oven-baked texture.

How do I keep it from getting soggy?

I make sure to bake it long enough and let it cool completely before storing. Moisture is the enemy of that signature crunch.

Can I make it ahead?

Absolutely. I often make a big batch a few days ahead of time—it stores really well if kept sealed and dry.

Can I make it without Worcestershire sauce?

Yes, though it adds great depth. If I need a substitute, I use soy sauce or tamari with a dash of balsamic or apple cider vinegar.

Conclusion

Homemade Chex Mix is one of those classic snacks that’s always a hit. It’s crunchy, salty, full of flavor, and totally addictive. I love that I can tailor it exactly to my tastes and make big batches for sharing or saving. Once I started making it myself, I never looked back.