As a recipe developer I perfected a savory salty Parmesan Ranch Homemade Chex Mix and I’m sharing the one unexpected pantry trick that keeps every piece perfectly seasoned.

Jump to Recipe

I stumbled into this Crockpot Chex Mix Recipe Parmesan Ranch and never looked back. I keep imagining Rice Chex cereal tossed with bite size pretzels, that crunchy combo makes me reach for just one more handful, every single time.

It’s bizarre how quickly a bag disappears and yes I probably ate half before anyone arrived. This is not your grandma’s snack, its bold, salty, and oddly fancy.

If you’ve been scrolling for new snack ideas, give this Ranch Chex Mix Recipes a peek. The Chex Mix Crock Pot angle just sells the lazy genius of it, and it never fails to impress.

Ingredients

Print Recipe (No Advertisments)

Rice Chex: light crispy rice cereal mostly carbs low fat adds airy crunch
Corn Chex: sweet corn flavor adds crunch and fiber gives salty mixes a balance
Wheat Chex: hearty whole grain more fiber and protein gives nutty depth
Pretzels: salty crunchy carbs great texture contrast adds bite and it’s salt
Mixed nuts: protein rich healthy fats adds savory depth and satisfying chew
Parmesan cheese: salty umami punch adds richness and light cheesy tang
Ranch mix: herby seasoning brings tangy savory flavor mostly sodium so use sparingly

Ingredient Quantities

3 cups Rice Chex cereal

3 cups Corn Chex cereal

3 cups Wheat Chex cereal

2 cups bite size pretzels

1 cup mixed nuts or peanuts (whichever you like)

1 cup bite size bagel chips or mini rye chips

1/2 cup unsalted butter, melted (use salted if thats all you got)

1 packet (1 oz) dry ranch dressing mix, store bought

1/2 cup freshly grated Parmesan cheese

1 tablespoon Worcestershire sauce (optional but really good)

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1/4 teaspoon smoked paprika or regular paprika, your call

1/4 teaspoon ground black pepper

1/4 teaspoon kosher salt, or to taste

How to Make this

Print Recipe (No Advertisments)

1. Spray your crockpot with cooking spray. Add the 3 cups Rice Chex, 3 cups Corn Chex, 3 cups Wheat Chex, 2 cups bite size pretzels, 1 cup mixed nuts or peanuts and 1 cup bite size bagel chips into the slow cooker and give it a gentle toss so its mixed.

2. Melt 1/2 cup unsalted butter (or salted if thats all you got) in the microwave or on the stove. Stir in the 1 packet (1 oz) dry ranch dressing mix, 1 tablespoon Worcestershire sauce (optional but really good), 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/4 teaspoon smoked or regular paprika, 1/4 teaspoon ground black pepper and about 1/4 teaspoon kosher salt. Whisk until smooth.

3. Pour the butter and seasoning mixture evenly over the cereal mix in the crockpot.

4. Use a spatula to gently fold and toss so most pieces get coated, it wont be perfectly even and thats okay.

5. Cover and cook on LOW for about 2 hours, stirring every 20 to 30 minutes to prevent burning and to redistribute the seasoning. If your crockpot runs hot check after 1 hour 15 minutes.

6. When the mix is toasted and fragrant turn off the crockpot and immediately stir in 1/2 cup freshly grated Parmesan cheese until it coats the snack and melts a bit. Taste and add a pinch more salt or pepper if needed.

7. Spread the mix out on a parchment lined baking sheet to cool and crisp for 20 to 30 minutes, breaking up any clumps as it cools.

8. Once completely cool store in an airtight container at room temp for up to 2 weeks. If it softens, re-crisp in a 250 F oven for about 10 minutes.

9. Serve at parties, movie nights, or when that snack attack hits. Simple swaps work too: use mixed nuts or peanuts, and choose smoked paprika for a little extra depth.

Equipment Needed

Stuff you’ll need

1. Slow cooker (crockpot), 6 to 8 quart works best
2. Cooking spray or oil mister
3. Measuring cups and measuring spoons
4. Small microwave safe bowl or small saucepan for melting butter
5. Whisk for blending the ranch mix into the butter
6. Rubber spatula or wooden spoon to fold and stir so nothing burns
7. Large rimmed baking sheet plus parchment paper for cooling and crisping
8. Box grater for the Parmesan and an airtight container for storing the snack

FAQ

Q: How long do I cook the Chex Mix in the crockpot and what setting should I use? A: Cook on LOW about 2 to 3 hours, stirring every 20 to 30 minutes until the mix looks evenly coated and slightly toasted. If you're short on time use HIGH for 1 to 1.5 hours but watch it closely so it doesn't get soggy.

Q: Can I make this in the oven or on the stove instead of a crockpot? A: Yep. Oven: spread on a rimmed baking sheet at 250 F for about 45 to 60 minutes, stir every 15 minutes. Stovetop: use a very large skillet over low heat, toss often until dry and coated. Both work great if you want faster crisping.

Q: I only have salted butter or a different fat, is that OK? A: Salted butter is fine, just cut back on added salt. You can use margarine or neutral oil but the flavor will change. For dairy free try vegan butter, and if you need gluten free use GF Chex and chips.

Q: How do I keep the mix crunchy and how long does it last? A: Let it cool completely before storing in an airtight container. Kept sealed at room temp it stays good about 1 to 2 weeks. For longer keep in freezer up to 3 months. To re-crisp, bake at 250 F for 10 to 15 minutes.

Q: Can I double the recipe or swap ingredients like nuts or chips? A: You can double it but don’t overfill the crockpot, use the biggest pot you have and increase stir frequency. Swap nuts for seeds if allergic, swap bagel chips for extra pretzels or crackers, just keep the total dry mix similar so coating works.

Q: My mix turned out too salty or too bland, how do I fix it? A: Too salty: add plain Chex, unsalted pretzels or more cereal and heat briefly to mix. Too bland: add a touch more ranch mix, extra grated Parmesan, or a pinch more garlic/onion powder and toss again until coated.

Crockpot Chex Mix Recipe! {Parmesan Ranch} Substitutions and Variations

Chex cereals (3 cups each): swap the three Chex with about 9 cups total of other crunchy cereals like Cheerios, Kix, or puffed rice if you want gluten free. It keeps the texture but may change sweetness, so cut back on added salt if the cereal is salted.
Pretzels (2 cups): use 2 cups mini breadsticks, sesame sticks, or crunchy wheat crackers instead. They’ll give the same crunch, just watch the salt level.
Mixed nuts or peanuts (1 cup): for a nut free version use 1 cup roasted chickpeas, sunflower seeds, or pumpkin seeds (pepitas). Or swap for almonds or cashews if you want a milder, fancier bite.
Dry ranch packet + Parmesan: make a quick swap with 2 tablespoons store bought Italian seasoning or 3 tablespoons dried herbs (parsley, dill, garlic powder, onion powder) plus 1/2 cup grated Pecorino Romano or 1/3 cup nutritional yeast for dairy free. Gives similar tang without the packet.

Pro Tips

– Toast the nuts and chips separately. Nuts give off oil and will brown faster than the cereal, so toss them in a dry skillet or the oven for a few minutes until fragrant, cool them, then add them near the end or even after cooking so they stay crunchy. If your nuts are salted cut back on the added salt.

– Pour the butter mix slowly while you stir, and whisk it really well first so the ranch doesn’t clump. Do it in a thin stream with a measuring cup or a gravy ladle and fold gently so more pieces get coated, if parts still look dry add a tablespoon more butter.

– Don’t trust the time only, watch the smell and color. Lots of crockpots run hotter than labeled so check it at about 75 minutes, stir the bottom well, and stop when it smells toasty not burnt. Stirring every 20 to 30 minutes prevents hot spots and burned bits.

– Finish hot and cool fast for max crunch. Stir in freshly grated Parmesan right after you turn it off so it melts into the mix, then spread on parchment to cool and break up clumps. Store airtight, and if it softens re-crisp at 250 F for 8 to 12 minutes.

Crockpot Chex Mix Recipe! {Parmesan Ranch}

Recipe by Bob Jones

0.0 from 0 votes

As a recipe developer I perfected a savory salty Parmesan Ranch Homemade Chex Mix and I’m sharing the one unexpected pantry trick that keeps every piece perfectly seasoned.

Servings

servings

Calories

232

kcal

Equipment: Stuff you’ll need

Ingredients

3 cups Rice Chex cereal
3 cups Corn Chex cereal
3 cups Wheat Chex cereal
2 cups bite size pretzels
1 cup mixed nuts or peanuts (whichever you like)
1 cup bite size bagel chips or mini rye chips
1/2 cup unsalted butter, melted (use salted if thats all you got)
1 packet (1 oz) dry ranch dressing mix, store bought
1/2 cup freshly grated Parmesan cheese
1 tablespoon Worcestershire sauce (optional but really good)
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon smoked paprika or regular paprika, your call
1/4 teaspoon ground black pepper
1/4 teaspoon kosher salt, or to taste

Directions

Spray your crockpot with cooking spray. Add the 3 cups Rice Chex, 3 cups Corn Chex, 3 cups Wheat Chex, 2 cups bite size pretzels, 1 cup mixed nuts or peanuts and 1 cup bite size bagel chips into the slow cooker and give it a gentle toss so its mixed.
Melt 1/2 cup unsalted butter (or salted if thats all you got) in the microwave or on the stove. Stir in the 1 packet (1 oz) dry ranch dressing mix, 1 tablespoon Worcestershire sauce (optional but really good), 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/4 teaspoon smoked or regular paprika, 1/4 teaspoon ground black pepper and about 1/4 teaspoon kosher salt. Whisk until smooth.
Pour the butter and seasoning mixture evenly over the cereal mix in the crockpot.
Use a spatula to gently fold and toss so most pieces get coated, it wont be perfectly even and thats okay.
Cover and cook on LOW for about 2 hours, stirring every 20 to 30 minutes to prevent burning and to redistribute the seasoning. If your crockpot runs hot check after 1 hour 15 minutes.
When the mix is toasted and fragrant turn off the crockpot and immediately stir in 1/2 cup freshly grated Parmesan cheese until it coats the snack and melts a bit. Taste and add a pinch more salt or pepper if needed.
Spread the mix out on a parchment lined baking sheet to cool and crisp for 20 to 30 minutes, breaking up any clumps as it cools.
Once completely cool store in an airtight container at room temp for up to 2 weeks. If it softens, re-crisp in a 250 F oven for about 10 minutes.
Serve at parties, movie nights, or when that snack attack hits. Simple swaps work too: use mixed nuts or peanuts, and choose smoked paprika for a little extra depth.

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.