| 8 | cups Rice Chex® cereal (gluten free) |
| 1 | bag (3 oz) fat-free butter-flavor microwave popcorn, popped |
| 1/4 | cup dry-roasted peanuts |
| 3 | tablespoons canola or vegetable oil |
| 1/3 | cup grated Parmesan cheese |
| 2 | teaspoons chili powder |
| 2 | teaspoons garlic powder |
| 1. | Heat oven to 300°F. In very large bowl, mix cereal, popcorn and peanuts. Drizzle with oil; toss until evenly coated. |
| 2. | In small bowl, mix remaining ingredients; sprinkle over cereal mixture. Toss until evenly coated. Spread cereal mixture in ungreased large roasting pan. |
| 3. | Bake uncovered 15 minutes, stirring once. Spread on waxed paper to cool, about 10 minutes. Store in airtight container. |
| No change. |
|
| Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change. |
|
| For an anytime snack, prepare this tasty mix up to 1 week before serving, and store in an airtight container. |
Nutrition Information:
60 ( 20); 2 1/2g ( 0g, 0g); 0mg; 110mg; 8g ( 0g, 0g); 1g 4%; 0%; 4%; 15% 1/2 ; 0 ; 0 ; 1/2 1/2