Schmaltzy Chex Mix

April 11, 2021
0 Ratings
  • Prep time 15 minutes
  • Cook time 45 minutes
  • Serves 8 to 10
Author Notes

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

What You'll Need
  • 1/2 cup schmaltz (see Author Notes), melted
  • 2 teaspoons fresh thyme leaves
  • 1 1/2 teaspoons kosher salt
  • 1 teaspoon onion powder
  • 1 teaspoon dried oregano
  • 1 teaspoon finely grated lemon zest
  • 1 garlic clove, finely grated
  • 3 cups Corn Chex
  • 2 cups Rice Chex
  • 2 cups Wheat Chex
  • 2 cups bagel chips
  • 1 cup small pretzels (see Author Notes)
  1. Heat the oven to 275°F.
  2. In a small bowl, stir together the melted schmaltz, thyme, salt, onion powder, oregano, lemon zest, and garlic.
  3. 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.
  4. 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.

See what other Food52ers are saying.

  • pattyk
  • Gammy
  • icharmeat

3 Reviews

pattyk June 7, 2021
I have purchased duck fat. Would this taste as good as chicken fat? Do I need to add anything to it for flavor?
Gammy April 15, 2021
Hi Jake! Thanks for a very interesting Chex Mix recipe. Never thought to use schmaltz instead of butter. And with all the herbs minus the worcestershire sauce, you end up with a totally different flavor profile. Totally agree with you on the gluten-free pretzels... they are the bomb! I have found that by buying one box of Crispix cereal I can forego having to buy both Rice AND Corn Chex as Crispix is made with one side corn, the other rice.
icharmeat June 7, 2021
Ooh, one box of Crispix in place of two boxes of Chex. Now that is pulsating, rugose brain move, there. i tip my hat. Does anyone remember when Chex was a Purina brand?