This is a very flexible 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 seeds
- 12 low carb tortilla chips (or 2 pieces of low carb bread, toasted and rubbed with garlic)
No sunflower kernels in that version. The seeds would probably be less messy than that kernels because they sift to the bottom–I just don’t like sunflower seeds as much as the kernals. 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
- 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
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.
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)!
What would you put in yours?