This Gluten Free & Dairy Free Chex Mix is made using a few better for you swaps but tastes just as good as the real thing, if not better.
Gluten Free & Dairy Free Chex Mix
Not only is this recipe easy, but it’s made with better for you ingredients that you will feel good about when you go back for seconds, and thirds, and fourths… yeah, it’s honestly that good! To put it to the test, I set this homemade mix out and my husband told me he was surprised I bought Chex Mix. He couldn’t believe it when I told him that I made it! Plus, this snack can be made in a slow cooker or in the oven, but either way, the recipe is super easy and requires very little effort!
Brands I used:
- pretzel rods & pretzel twists – Quinn Foods
- square crackers – From the Ground Up Snacks, Plant Snacks or Simple Mills
- peanuts (no added oils or sugar, just peanuts)
- rice chex cereal – Chex (look for generic brands or other brands for vegan compliant!)
- olive oil, vegan butter (dairy free) or ghee (lactose free) – Miyoko’s or 4th & Heart
- coconut aminos – Coconut Secret
- spices – various brands, just be sure there are no added sugars
DIETARY NOTES
This homemade Chex Mix is made with ingredients and products that are ingredient conscious and fit seamlessly into the following dietary needs when using the products/brands (or ones that are similar) listed in the recipe:
- gluten free
- soy free
- lower sugar (aside from the rice chex)
- lactose free
- dairy free (when using vegan butter or olive oil)
- vegetarian
- vegan (when using vegan butter or olive oil and compliant cereal)
HUNGRY FOR MORE?
If you’re looking for more delicious yet good for you appetizers and side dishes to add to your list, try these next:
- Whole30 & Vegan BBQ Cauliflower Bites (whole30, paleo, soy free, grain free, gluten free, refined sugar free, dairy free, vegan, vegetarian)
- Paleo Zucchini Fritters with Pesto Aioli (whole30, paleo, soy free, grain free, gluten free, refined sugar free, dairy free, vegetarian)
- Paleo Sweet Potato Tots (sub the ghee for vegan butter or olive oil/avocado oil) (whole30, paleo, soy free, grain free, gluten free, refined sugar free, dairy free, vegetarian, vegan compliant)
- Bacon Wrapped Water Chestnuts (whole30, paleo, soy free, grain free, gluten free, refined sugar free, dairy free)
- Buffalo Chicken Stuffed Potato Skins (whole30, paleo, soy free, grain free, gluten free, refined sugar free, dairy free)
- Deviled Eggs (whole30, paleo, soy free, grain free, gluten free, refined sugar free, dairy free, vegetarian)
- Whole30 extra crispy Buffalo Chicken Wings (whole30, paleo, soy free, grain free, gluten free, refined sugar free, dairy free)
- Chili Ranch Loaded Sweet Potato Fries (whole30, paleo, soy free, grain free, gluten free, refined sugar free, dairy free)
- Whole30 Hasselback Potatoes with Dill Pickle Aioli (whole30, paleo, soy free, grain free, gluten free, refined sugar free, lactose free, vegetarian)
For a vegan ranch version of this recipe, click here!
And if you’re looking for a fun way to use of the rest of your rice chex, click here for my Healthyish Puppy Chow!
FOLLOW ALONG
Be sure to follow me on Instagram to see all of the behind the scenes of recipe creation as well as how to videos to watch them come to life! You can also head over to my Pinterest to save all of my recipes in one spot that you plan whip up in the future.
PS – If you make this Gluten Free & Dairy Free Chex Mix or any of my other recipes, I would be so grateful if you left a review so I can hear what you think! I also am happy to answer any questions you may have on here, but if you want a quicker response, be sure to shoot me a message on Instagram. Thank you so much and talk soon!
Ingredients
Equipment
Method
- Preheat your oven to 250° and line a large baking sheet with parchment paper.
- Combine all ingredients in a large bowl and toss until evenly combined.
- Spread out mix on the baking sheet and bake for 45 minutes, watching closely 10 minutes before cook time is over.
- Allow to cool for 10 minutes then serve!
- Combine all ingredients in your slow cooker and toss until evenly combined.
- Cook covered on high heat for two hours, stirring often to ensure nothing burns on the bottom.
- After two hours, remove the mix and spread out on a parchment lined baking sheet to cool for 10 minutes, then serve!
I made this as Christmas gifts for some family and neighbors this year. I originally read the ingredients wrong and thought it was coconut oil instead of aminos, so I didn’t have those when it came time to make it. But I left out the aminos and substituted a tsp of cayenne pepper and a tsp of paprika and the flavor was really good with a bit of kick! Since I didn’t do the exact recipe, I can’t give 5 stars, but I’m definitely keeping some for me and adding this to my recipe book of favorites!
Yum! Glad it worked out! Be sure to let me know what you think when you make it with coconut aminos, it’s soooo good!