Get hooked on this crunchy, low-salt snack mix and use it to replace high-sodium potato chips.

　　

Ingredients

Serves 12; 1/4 cup per serving

　　1 1/4 cups corn cereal squares (lowest sodium available)

　　3/4 cup bite-size shredded wheat cereal squares (lowest sodium available)

　　1/2 cup thin unsalted pretzel sticks

　　2 low-sodium bagel chips, broken into 1/2-inch pieces (about 1/2 cup)

　　1/4 cup unsalted peanuts

　　1 1/2 tablespoons Worcestershire sauce (lowest sodium available)

　　1 tablespoon honey mustard (lowest sodium available)

　　2 teaspoons toasted sesame oil

　　1/2 teaspoon garlic powder

　　1/2 teaspoon ground cumin

　　1/8 teaspoon cayenne

　　Cooking spray

　　1/4 teaspoon salt

　　

Step 1

Preheat the oven to 400°F.

　　

Step 2

In a large bowl, stir together the cereal squares, pretzels, bagel chips, and peanuts.

　　

Step 3

In a small bowl, whisk together the Worcestershire sauce, mustard, oil, garlic powder, cumin, and cayenne. Stir into the cereal mixture. Spread in a single layer on a rimmed baking sheet.

　　

Step 4

Bake for 4 minutes, stirring once halfway through. Transfer the baking sheet to a cooling rack.

　　

Step 5

Lightly spray the mixture with cooking spray. Sprinkle with the salt. Let cool on the cooling rack. The mixture will become crisp as it cools, about 10 minutes.

　　

Nutrition Information

Step 6

(Per serving)

　　

Step 7

Calories: 69

　　

Step 8

Total fat: 2.5g

　　

Step 9

Saturated: 0.5g

　　

Step 10

Trans: 0.0g

　　

Step 11

Polyunsaturated: 1.0g

　　

Step 12

Monounsaturated: 1.0g

　　

Step 13

Cholesterol: 0mg

　　

Step 14

Sodium: 121mg

　　

Step 15

Carbohydrates: 10g

　　

Step 16

Fiber: 1g

　　

Step 17

Sugars: 1g

　　

Step 18

Protein: 2g

　　

Step 19

Calcium: 22mg

　　

Step 20

Potassium: 55mg

　　

Dietary Exchanges

Step 21

1/2 starch

　　

Step 22

1/2 fat

　　American Heart Association Low-Salt Cookbook, 4th Edition