8tablespoonsbuttermelted (use dairy free if desired)
Preheat the oven to 300F. Prepare a baking sheet with parchment paper. Set aside.
In a heat proof bowl or heat proof measuring cup, melt the butter. Add in chives, parsley, dill, onion, garlic, salt, and cayenne (if using). Mix well.
In a large mixing bowl, combine the rice chex, corn chex, crackers, pretzels, and pumpkin seeds. Pour the melted herb butter over top. Mix very well making sure to have the herbed butter on each chex.
Transfer the chex mix to the prepared baking sheet.
Bake for 25 minutes, taking it out to stir after 15 minutes. Chex mix is done when it is golden brown but not burned.
Let cool and serve!
Allergy Variations To make this dairy free, make sure that you are using your favorite non-dairy butter. My favorite is Earth Balance or I Can’t Believe It’s Not Butter. Make sure that any gluten free crackers or pretzels that you use are free of other allergens! Snyder’s of Hanover’s Pretzels are gluten free, soy free, dairy free, and egg free, making them my gluten free pretzel of choice! If not allergic to peanuts or tree nuts, these can be used in place of or in addition to the pumpkin seeds.LivingBeyondAllergies.com