Chex Mix is everyone's favorite party mix and the addition of Sriracha kicks it up a notch in more ways than one!
Sriracha Chex Mix
This post contains Affiliate Links. Please see the disclaimer here.
I don't know about you, but I love a good Chex Mix recipe, like my Buffalo Chex Mix Recipe. I'm pretty sure we all grew up with our mom/dad/aunt/cousin or whoever else whipping up that crazy easy and totally addictive party snack based off the original Chex mix recipe on the back of the cereal box a million years ago! My mom loved to throw this together before family gatherings and put little styrofoam bowls out on the tables for our guests to munch on throughout the night.
And now that I'm an adult, I totally get why it's such a go-to snack to feed a crowd. It's super easy to make, and also crazy quick. You don't even have to turn on your oven or pull out the slow cooker. And the possibilities for ingredients are totally open and interchangeable. I mean, it's called Chex Party Mix for a reason!
So in an attempt to kick the party up a notch, I decided to make my own variation of the original recipe, with everyone's favorite and lately quite popular condiment, Sriracha. Spicy, savory and full of umami goodness, Sriracha and a few other asian-inspired ingredients make a snack mix that will keep all your friends coming back for more!
Tips for making homemade Chex mix
- Because this is an Asian-inspired recipe, I added Asian rice snacks (which I found in the bulk section at my local grocery store- you can always substitute broken up rice crackers if rice snacks aren't available because rice snacks are basically rice crackers in cuter shapes).
- Mix together the wet ingredients in a small bowl before adding to the dry ingredients. Melt the butter and whisk in the Sriracha, soy sauce and seasonings.
- I like to pour half of the sauce into the dry mixture and toss it well to coat before pouring the remaining wet mixture onto the dry ingredients and mixing again. This is to try and get all the dry ingredients evenly coated. I went with low sodium soy sauce to keep the flavors balanced.
- Much like making the Original Chex Mix, you'll microwave this mixture for six minutes, stirring at 2 minute intervals. I also tested it in the oven, but I was never truly happy with the results so I stuck with the microwave method.
- Cool the Chex Mix completely. I do this by spreading the mixture in a single layer onto a couple of sheet pans (my pans aren't big enough to keep it on one single pan). I let it cool for at least 30 minutes or until it's completely cool before transferring it to an airtight container. During this time it will cool down and crisp up. I usually give it a few stirs periodically while cooling it.
- I like to line the sheet pans with parchment for easy clean up
Frequently asked questions about making Chex snack mix with Sriracha
- How long does Chex mix last? Around 4-6 weeks in an airtight container on your counter.
- How do you bake Chex mix in the oven? Bake for 1 hour at 250 degrees stirring every 15 minutes and then cool for 30 minutes.
- Can you freeze party mix? Yes- place in a zipper freezer bag and it will last for 6 months in the freezer.
Make it a meal!
A few great recipes to round out and complete this meal would be:
- BBQ Crock Pot Meatballs
- Easy Instant Pot Chili
- Garbage Plate
- BLT Ranch Flatbread Pizza
- No Bake Peanut Butter Pie
Helpful tools:
Chex Mix is everyone's favorite party mix and the addition of Sriracha kicks it up a notch in more ways than one!
- 3 cups corn Chex cereal
- 3 cups rice chex cereal
- 1 ½ cups rice cracker snacks (or broken up rice crackers)
- 1 ½ cups sesame sticks
- 1 cup dry roasted peanuts
- 2 ½ Tablespoons salted butter, melted
- 3 Tablespoons Sriracha sauce
- 1 Tablespoon low sodium soy sauce
- ⅛ teaspoon ground ginger
- ¼ teaspoon dried cilantro
-
Place both varieties for Chex cereal, rice cracker snacks, sesame sticks and peanuts into a large microwave safe bowl. Toss to combine and set aside.
-
Line 2 sheet pans with parchment and set aside.
-
Whisk together melted butter, Sriracha, soy sauce, ground ginger and dried cilantro until well combined.
-
Pour half of the Sriracha mixture over the dry ingredients and toss to coat well.
-
Pour the remaining Sriracha mixture into dry ingredients and toss once more to evenly coat.
-
Microwave for 2 minutes on high and stir well.
-
Microwave for another 2 minutes on high and stir well again.
-
Microwave for 2 more minutes on high and stir well once again (so in total, you'll have microwaved it for a total of 6 minutes stirring every 2 minutes).
-
Pour the mixture onto the pans, spreading them out into one single layer on each pan. Allow the Chex Mix to cool for at least 30 minutes or until completely cooled stirring periodically. Store in an airtight container at room temperature for up to a month.
Oven directions: Bake for 1 hour at 250 degrees stirring every 15 minutes and then cool for 30 minutes.
If you tried this recipe please comment and rate it 🙂 I love hearing your feedback and answering your questions! And if you make this please tag me on Instagram with @thelifejolie so I can share it <3
Other great snack recipes are:
You can find a full index of my recipes here.
Don’t forget to follow The Life Jolie on Pinterest for more recipe inspiration!
Or if Pinterest isn’t your style, bookmark this post!
Let’s keep the conversation going- join my Facebook group!
Shrayan says