Italian-Seasoned Snack Mix

Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 62
  • Calories from fat: 29%
  • Fat: 2g
  • Saturated fat: 0.3g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 1.6g
  • Carbohydrate: 9.9g
  • Fiber: 0.5g
  • Cholesterol: 1mg
  • Iron: 0.0mg
  • Sodium: 188mg
  • Calcium: 0.0mg


  • 4 cups crispy corn-and-rice cereal (such as Crispix)
  • 2 cups oyster crackers
  • 2 cups small fat-free pretzels
  • 1/4 cup reduced-calorie margarine, melted
  • 2 egg whites, lightly beaten
  • 1/4 cup grated Parmesan cheese
  • 1 tablespoon dried Italian seasoning
  • Vegetable cooking spray


  1. Combine first 3 ingredients in a large bowl. Combine margarine and egg whites in a small bowl, stirring well with a wire whisk. Pour margarine mixture over cereal mixture; toss lightly to coat. Sprinkle with cheese and Italian seasoning; toss lightly.
  2. Spread mixture in 2 (15- x 10- x 1-inch) jellyroll pans coated with cooking spray. Bake at 300° for 25 minutes or until crisp, stirring occasionally. Cool completely. Store in an airtight container.
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