Grain-free, Chex-Free Chex Mix
Servings Prep Time
4Servings 10Minutes
Cook Time
20Minutes
Servings Prep Time
4Servings 10Minutes
Cook Time
20Minutes
Ingredients
The Not-Chex
Sauce
Instructions
The “chex”, which aren’t, really
  1. Pre-heat oven to 425 degrees
  2. Add almonds, pecans, and pepitas to a large mixing bowl
  3. Take the plantain chips and crush them a bit. You just want to break them up into smaller pieces so that they mix better with the nuts and seeds. Put them in the bowl with the nuts and seeds.
Sauce
  1. Melt butter in the microwave; 30 seconds on high will do.
  2. Add Worcester sauce, seasoned salt, garlic powder and onion powder. Mix thoroughly.
Final Asembly
  1. Into the mixing bowl with the plantain chips, nuts and seeds, drizzle the sauce all over. Gently mix throughly.
  2. Mix until the sauce is spread evenly over the other ingredients. In standard Chex-mix, there’s a lot more butter; we use a lot less here because the chips, nuts and seeds won’t absorb it. But as a result, you need to spend a bit more time mixing things up here.
  3. Bake at 425 degrees for 15 minutes. Check to see if things have begun to brown. If not, bake for another 5 minutes.
  4. Remove from oven and let cool. Serve as soon as you can get them into your mouth without burning yourself. Devour, preferably in groups, but it’s also ok if you want to split this up into several bowls and devour separately.
Recipe Notes

For several reasons, this isn’t totally¬†paleo. Most Worcester sauce will have some soy sauce and/or sugar in it, and the seasoned salt we used (Lowry’s, of course), has some corn starch in it. Also, it’s likely that your store-bought plantain chips were fried, and probably in sunflower or canola oil.

If you want to make this more (if not perfectly) paleo, you can roast your own plantain chips in the oven; use 1 tsp himalayan pink salt, 1/4 tsp paprika, and 1/4 tsp pepper in place of the seasoned salt; and use coconut aminos or anchovy paste instead of the Worcester sauce.