Italian Chex® Mix
Recipe from
Betty Crocker
Gluten-free Rice Chex® cereal goes Italian when mixed with balsamic vinegar, Italian seasoning and garlic.
Servings:
32 servings (1/2 cup each)
Prep Time:
10 mins
Total Time:
50 mins
Ingredients
-
8 cupsRice Chex® cereal (gluten free)see savings
-
1/2 cupsalted soy nuts (roasted soybeans)see savings
-
3 tablespoonsolive or canola oilsee savings
-
3 tablespoonsbalsamic vinegarsee savings
-
2 teaspoonsgarlic powdersee savings
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2 teaspoonsItalian seasoningsee savings
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1 bagfat-free butter-flavor microwave popcorn, popped (3 ounces)see savings
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1/3 cupshredded or grated Parmesan cheesesee savings
Directions
1.
Heat oven to 300 degrees F. In large bowl, mix cereal and soy nuts.
2.
In small bowl, mix oil, vinegar, garlic powder and Italian seasoning. Pour over cereal mixture, stirring to coat. Stir in popcorn until well mixed. Spread in ungreased large roasting pan.
3.
Bake uncovered 15 minutes. Stir in cheese until well mixed. Bake 10 to 15 minutes longer or until mixture is toasted. Spread on waxed paper to cool, about 10 minutes. (Cereal will crisp as it cools.) Store in airtight container.
Tip:
High Altitude (3500-6500 ft): No change.
Nutrition information
Calories 60 (Calories from Fat 20); Total Fat 2g (Saturated Fat 0g, Trans Fat 0g); Cholesterol 0mg; Sodium 105mg; Total Carbohydrate 8g (Dietary Fiber 0g, Sugars 0g); Protein 1g. Daily Values: Vitamin A 2%; Vitamin C 0%; Calcium 4%; Iron 15%. Exchanges: 1/2 Starch; 0 Other Carbohydrate; 0 Vegetable; 0 Medium-Fat Meat; 1/2 Fat. Carbohydrate Choices: 1/2.
Percent Daily Values are based on a 2,000 calorie diet
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