Italian Parmesan Chex Mix

Ever since I made this ranch Chex mix a few months ago, I am obsessed with homemade savory Chex mix. It's so easy and tastes so much better than the bagged stuff!

I made this Italian Parmesan Chex Mix for the super bowl and we loved it! It was so addicting and flavorful. And so easy to make! You could totally mix up the cereal or crackers, but I love this flavor combination. And since we're a no-nut family because of allergies, I nixed the nuts, but they would be a great addition.

This would make a perfect after-school snack, picnic side or a snack on-the-go. But be careful because you won't be able to stop eating it!

Italian Parmesan Chex Mix

Adapted from Carlsbad Cravings

6 cups Chex cereal (corn, rice, or wheat)

2 cups mini pretzels

2 cups oyster crackers

2 cups Cheez-Its

1/2 cup grated Parmesan

Herb Butter Sauce

5 Tbsp. unsalted butter, melted

1/3 cup olive oil

2 Tbsp. balsamic vinegar

1 Tbsp. Worcestershire sauce

1 tsp. garlic powder

1 tsp. garlic salt

1 tsp. dried basil

1/2 tsp onion powder

1/2 tsp. dried parsley

1/2 tsp. dried oregano

1/4 teaspoon red pepper flakes

1. Preheat oven to 250 degrees F. Line a baking sheet with foil and lightly spray with nonstick cooking spray. Set aside. Add the chex cereal, pretzels and crackers to a large bowl.

2. In a small bowl, whisk together all of the Herb Butter Sauce ingredients then evenly pour over cereal/cracker mix. Toss until mix is evenly coated. Spread mix out into an even layer on the baking sheet.

3. Bake for 1 hour and 15 minutes, stirring every 15 minutes.

4. Remove from oven and sprinkle with 1/2 cup Parmesan cheese. Toss until evenly coated. Let mix cool completely.

5. Store in an airtight container for up to three days then refrigerate if desired. (Parmesan does not have to be refrigerated immediately due to its low moisture content.)