Ingredients
- 3 cups rice-chexs, gluten free, organic
- 3 cups corn-chexs, gluten free, no-GMO
- 48 small pretzels, gluten free
- 4 tbsp. extra virgin olive oil, 100% first cold pressed, unrefined (or butter, organic, unsalted)
- 2 tbsp. chili powder
- 1 tsp cumin, ground
- 2 tsp garlic powder, no added salt
- 1 ½ tsp lemon juice, fresh squeezed
- 1 ½ tsp balsamic vinegar, organic
Instructions
- Preheat oven to 250 degrees.
- Mix cereal and pretzels in a bowl.
- In small sauce pan warm EVO or melt butter.
- Stir in spices, lemon juice and balsamic vinegar, then toss with dry ingredients.
- Spread mixture on a baking sheet and bake for 45 minutes to 1 hour, turning every 15-20 minutes.
- Allow to completely cool and store in air-tight container.
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