I’m not a huge snacker. I can restrain myself against a bag of potato chips or a bowl of popcorn, but put some Chex mix near me and I lose all control. There is just something about its combo of textures that gives me life. So I figured I might as well throw some chicken fat on it and call it a day. I toss this snack mix with rendered schmaltz, fresh thyme, dried spices, garlic, and lemon zest before baking it low and slow until it’s crisp and addictively salty/greasy. While this munchie is perfectly good for anytime noshing, it’s one of my favorite things to make the day before I host Shabbat, so I can put out a giant bowl of it when my guests arrive (it’s also always better the day after you make it). It buys me a bit more time to put the finishing touches on dinner, while I enjoy my own private snack bowl. My only disclaimer is about the pretzels. To this day, I pick out all the pretzels from store-bought stuff. Why? Because they are inferior to all three kinds of Chex and the mighty bagel chips used in the mix. However, I’ve found that gluten-free pretzels are absolutely incredible in this recipe. I don’t know why, you’re just going to have to trust me on this one!
Reprinted with permission from Jew-ish by Jake Cohen (Houghton Mifflin Harcourt 2021). —Jake Cohen
8 to 10
schmaltz (see Author Notes), melted
fresh thyme leaves
1 1/2 teaspoons
finely grated lemon zest
garlic clove, finely grated
small pretzels (see Author Notes)
In This Recipe
Heat the oven to 275°F.
In a small bowl, stir together the melted schmaltz, thyme, salt, onion powder, oregano, lemon zest, and garlic.
In a large bowl, toss the Corn Chex, Rice Chex, Wheat Chex, bagel chips, and pretzels to combine, then drizzle with the schmaltz mixture and toss to coat. Transfer to a half sheet pan and spread into an even layer.
Bake, tossing halfway through, for about 45 minutes, until fragrant and crisp. Transfer to a bowl and serve warm or store in an airtight container at room temperature for up to 1 week.