Not-Chex Low Carb Snack Mix

This is a very flexible low carb snack mix recipe, well suited to adding whatever low carb crunchies you have on hand. I originally copied some version of this recipe from a forum post, but that’s been so long ago and I’ve made so many changes, I’m not even sure the two are much related at this point.

Update! I found my copy of the original recipe, by my friend Maggie from my old Low Carb Eating forum. Her version had:

• 2 cups mixed nuts
• 1/4 cup sunflower seed kernals
• 12 low carb tortilla chips (or 2 pieces of low carb bread, toasted and rubbed with garlic)

The net carbs on her version is also lower, coming out to about 9 cups of mix, but trackers really need to figure it using the right numbers for the specific ingredients you use. Do be aware, this is a high-salt and high calorie snack mix. Eat a lot of it and you’ll retain some water for a minute. I like to have it for special occasions, like parties or company.

Low Carb Not-Chex Snack Mix

5.0 from 1 vote

Course: SnackCuisine: American

Servings

7

Cups

Prep time

15

minutes

Cooking time

15

minutes

You don’t need cereal when you have a case of the munchies!

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✏ What’s in This Thing

• 1 Stick Butter

• 1 Cup Sunflower Kernels

• 5 Tbsp Worcestershire Sauce

• 3 Oz. Peanuts

• 3 Oz. Cashew pieces

• 4 Oz Plain Pork Rinds

• 4 Oz Spicy Pork Rinds

• 1 Tbsp Onion Powder

• 1 Tbsp Garlic Powder

• Seasoned Salt to Taste

⚡ Making This Thing

• Preheat oven to 350.
• In a small skillet, start melting butter.
• Add Sunflower kernels and Worcestershire. Fry until the butter starts cooking down and the Sunflower kernels have absorbed a lot of the mix.
• Place nuts in large bowl.
• Pour butter/kernel mixture on the nuts and toss well.
• Spread coated mix on cookie sheet, and put in oven for about five minutes.
• While that’s cooking, bust up pork rinds into smaller, bite-size pieces in your large bowl.
• Take out the nut mix and use it to coat the broken up pork rinds.
• Spread them both back on the cookie sheet, and return to the oven.
• Cook for about another 5 – 10 minutes, occasionally turning the ingredients as needed.
• Cool and store in a covered container.

☕ Notes About This Thing

• Toasted pumpkin seeds, LC chips, or other types of nuts would work well in this recipe. Use more pork rinds to stretch it if you want. Great to make ahead.
• Consider the nutritionals as a rough estimate on what I used and for a generous, cup-size portion (because I know you’re gonna eat that much anyway)!

‼ Macro Mathing This Thing

• Serving Size: 1g
• Total number of serves: 7
• Calories: 486kcal
• Fat: 41.81g
• Cholesterol: 10.28mg
• Carbohydrates: 14.07g
• Fiber: 3.79g
• Protein: 18.9g

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 What would you put in yours?