Serving Size: Calories 160 (Calories from Fat 45); Total Fat 5g (Saturated Fat 2g, Trans Fat 0g); Cholesterol 10mg; Sodium 460mg; Total Carbohydrate 25g (Dietary Fiber 1g, Sugars 2g); Protein 3g
Meet our Chex™ Party Mix Contest Winning Recipe 2009! Inspired by her husband and son who loves Buffalo hot wings, the winning cook perfected the combination of Chex™ cereals, spice, celery seed and ranch dressing with this unstoppable Chex Mix recipe.
Exchanges: 1/2 Other Carbohydrate; 0 Vegetable; 0 High-Fat Meat; 1 1/2 Carbohydrate Choice
% Daily Value*: Vitamin A 6%; Vitamin C 2%; Calcium 6%; Iron 30%
Preheat oven to 300 degrees F (150 degrees C). Line a baking sheet with nonstick aluminum foil (such as Reynolds®).
Pop a handful of these crunchy seeds in your mouth and you will soon realize you need to go back to the store and get more pumpkins.
Drain seeds and pat dry with paper towels. Mix melted butter, Worcestershire sauce, salt, and garlic powder in a bowl, and toss the seeds in the seasoned butter mixture until coated. Spread seeds out onto the prepared baking sheet in a single layer.
Recipe Summary test
Clean pumpkin seeds of any pumpkin pulp and rinse. Fill a bowl with lightly salted water and soak the pumpkin seeds for 2 hours.
Bake in the preheated oven until seeds are crunchy and golden brown, about 1 hour; stir and turn seeds every 15 minutes.
Medical information provided on this site has been prepared by medical professionals and reviewed by the Celiac Disease Foundation’s Medical Advisory Board for accuracy. Information contained on this site should only be used with the advice of your physician or health care professional.
© 1998-2021 Celiac Disease Foundation. The Celiac Disease Foundation is a recognized 501(c)(3) nonprofit organization. All contributions are tax deductible to the extent allowable by law. EIN: 95-4310830. All Rights Reserved.