Crisp and Spicy Snack Mix

Becky Luigart-Stayner

Take this to snack on before dinner. And if there's any left, toss it on a salad.

Yield: 4 cups (serving size: 1/2 cup)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 117
  • Calories from fat: 30%
  • Fat: 3.9g
  • Saturated fat: 1.7g
  • Monounsaturated fat: 0.7g
  • Polyunsaturated fat: 0.5g
  • Protein: 2.2g
  • Carbohydrate: 18.5g
  • Fiber: 0.8g
  • Cholesterol: 6mg
  • Iron: 2.6mg
  • Sodium: 368mg
  • Calcium: 17mg

Ingredients

  • 2 cups crisscross of corn and rice cereal (such as Crispix)
  • 1 cup tiny pretzel twists
  • 1/2 cup reduced-fat wheat crackers (such as Wheat Thins)
  • 1/2 cup reduced-fat cheddar crackers (such as Cheez-It)
  • 1 1/2 tablespoons butter, melted
  • 1 tablespoon ginger stir-fry sauce (such as Lawry's)
  • 1 teaspoon chili powder
  • 1 teaspoon ground cumin
  • 1/4 teaspoon salt
  • Cooking spray

Preparation

  1. Preheat oven to 250º.
  2. Combine the first 4 ingredients in a bowl. Combine butter, stir-fry sauce, powder, cumin, and salt; drizzle over cereal mixture, tossing to coat. Spread mixture into a jelly roll pan coated with cooking spray. Bake at 250º for 30 minutes or until crisp, stirring twice.
Note:

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

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