Ingredients:

  • 3 cups Corn Chex cereal
  • 3 cups Rice Chex cereal
  • 2 cups Vegan-friendly pretzels
  • 1 cup Raw peanuts
  • 1 cup Vegan bagel chips
  • 6 tbsp Vegan butter, melted
  • 2 tbsp Liquid aminos
  • 1 tbsp Vegan Worcestershire sauce
  • 1.5 tsp Garlic powder
  • 1 tsp Onion powder
  • 1 tsp Smoked paprika
  • 0.5 tsp Celery salt
  • 0.25 tsp Cayenne pepper

Instructions:

  1. Preheat your oven to 120°C.
  2. In an extra-large mixing bowl, combine the Corn Chex, Rice Chex, vegan pretzels, raw peanuts, and vegan bagel chips. Gently fold with a spatula to avoid breaking the cereal.
  3. In a small bowl, whisk the melted vegan butter, liquid aminos, vegan Worcestershire sauce, garlic powder, onion powder, smoked paprika, celery salt, and cayenne pepper until well emulsified.
  4. Drizzle half of the seasoning mixture over the cereal base and toss gently. Add the remaining liquid and toss again until every piece is evenly coated.
  5. Spread the mixture across your parchment lined baking sheet in an even layer.
  6. Bake for 1 hour, stirring every 15 minutes to ensure even dehydration and to prevent burning. Remove from oven and let cool completely before serving to achieve maximum crunch.