An incredibly crunchy, salty snack, this paleo “chex mix” has all of the flavor of traditional chex mix without any of the grains! Gluten-free, grain-free, dairy-free, vegan, paleo.
Wait, seriously?! Paleo Chex Mix?? YES.
I’ve been missing the taste of chex mix like crazy lately. I used to eat tons of the stuff back in the day, and just knew I would not want to eat any of the traditional homemade stuff or the version in a bag.
Like a lot of my other recipes, this one came about because I just knew I needed some of this stuff, and making it with my own spin seemed like the only real viable option.
So of course I put on my thinking cap, because chex mix is full of grains that just don’t agree with me. Wheat chex, pretzels, cheez-its, peanuts. None of them really fit my current way of eating.
Since nuts are a staple in chex mix, I decided on almonds, since they are also one of the only nuts I can tolerate. However, you can totally use mixed nuts in yours if you prefer. Another delicious add-in is pumpkin seeds, which I wanted to include but couldn’t find anywhere.
For a crunch, I chose plantain chips because well, they’re delicious. You could also use pork rinds for a low-carb option, although I’m not sure how they do in the microwave.
Let’s get cookin’!
If you’ve ever had homemade chex mix, you know how essential Worcestershire sauce is to the flavor. While technically, this tasty sauce is not Paleo, and depending on the type you buy, it can contain wheat and corn, but there are some healthier options.
One option is the Whole Foods brand, which is what I used, but it does contain molasses and sugar. You could also use coconut aminos, which is closer to soy sauce, but gives a similar salty, tangy flavor. You only need a small amount for this recipe.
In a medium microwave-safe bowl, you’ll want to mix the plantain chips, nuts and seeds. In a small second bowl, you’ll want to mix melted butter or ghee, Worcestershire sauce or coconut aminos, seasoned salt or garlic salt, garlic powder and onion powder.
Pour slowly over the dry ingredients while mixing.
Microwave for 2 minutes, then stir. Repeat three times then set aside to cool. Eat right away or store in an air-tight container at room temperature for a week.
Can I make this in the oven instead?
Of course you can! Simply mix the dry and wet ingredients together as instructed, then pour it all out onto a baking sheet.
Add to a preheated oven at 400F, for 40-50 minutes, or until cooked to your liking. Be sure to stir occasionally and watch closely at the end so no fire alarms are set off!
Aren’t plantain chips fried? What frying oil is the healthiest?
Yes, they usually are. I am very sensitive to foods fried in vegetable oils and get incredibly dry eyes when I consume them. I never have any issues with plantain chips fried in coconut oil, such as the Barnana brand.
If you give this paleo “chex mix” a try, please let me know what you think in the comments below. Also be sure to follow me on Facebook and Pinterest so you don’t miss a recipe!
If you enjoyed this recipe, you will also love these other paleo/vegan snack recipes!
Paleo "Chex Mix"
Ingredients
- 5 oz plantain chips (140 g)
- 1 cup almonds or mixed nuts I used almonds because they are the only nut I can tolerate (150 g)
- 1/2 cup pumpkin seeds (60 g)
- 3 tablespoons melted butter or ghee, for vegan use butter-flavored coconut oil
- 1 tablespoon Worcestershire sauce or coconut aminos I like the Braggs brand
- 1/2 teaspoon seasoned salt or garlic salt
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
Instructions
- Add plantain chips, nuts and pumpkin seeds to a microwave-safe bowl.
- In a small bowl, mix melted butter or ghee, Worcestershire sauce or coconut aminos, salt, garlic and onion powder in a bowl. Add to the bowl with plantain chips, nuts and seeds. Stir until well-coated.
- Microwave for two minutes. Remove from microwave and stir well. Microwave again for two more minutes, and stir again. Microwave for a final two minutes. Allow to sit at room temperature until cooled.
- Eat right away or store at room temperature in an air-tight container for up to 5 days.
1 comment
Rebecca I just tried something similar but I used large raw coconut chips instead of plantain chips.