Lao Chex Mix (Oven-Baked)
What is Lao Chex mix?
Oven-baked Chex Mix makes a great party snack because there’s usually something in it for everyone. I wanted to take it to the next level by giving it a Lao twist—adding layers of savory, sweet, and spicy flavors to every crunchy bite.
Instead of the traditional crackers, I swapped in some of my favorite Lao snacks like shrimp chips, Mama noodles, puffed rice, and Lao jerky. Just a heads-up: you’ll want to use a large mixing bowl and baking tray to make sure everything gets evenly coated and bakes up just right.
Ingredients Needed for Lao chex mix
Butter Sauce
unsalted butter. Adds the creaminess to the snacks.
Lao Spices laab seasoning . The toasted rice and aromatics from the laab seasoning is a great addition to have it bloom in the oil and make it extra fragrant.
vegetable oil. Helps the snacks get extra toasting in the oven.
fish sauce. The addition of this brings out the umami.
karo syrup. Syrup helps evenly coat the snacks with sweetness.
sugar. It helps create a sweet crust around the snacks.
Snack Mix
chex cereal. This cereal goes well with a lot of the mix but if you have other favorite neutral cereals, feel free to substitute.
mama noodles. I used to eat these noodles every other night as a kid and eating these dry makes it an even better crunchy snack.
shrimp chips. The classic shrimp snack in the pink bags is my favorite.
pork rinds. Make sure to use the rinds that are 1 inch inch in size or break them into small pieces.
sticky rice puff. I have left over sticky rice that dries and then fry it at 350F to make rice puffs.
wasabi beans. This adds that other spicy sense from the wasabi flavors.
peanuts.
Lao beef jerky. Make sure to use shears to cut them evenly into small pieces.
dried bird's eye chili peppers. When these peppers are coated with the sweet glaze, it makes the perfect contrast with its spice.
Step By Step Instructions
Make the butter sauce
The sauce comes together quickly once you’ve measured out all the ingredients. Start by heating a small pot and melting the stick of butter. Be careful not to let it sit too long—once it’s fully melted, immediately add the Lao Spices seasoning mix, vegetable oil, fish sauce, Karo syrup, and sugar. Whisk everything together until smooth and fully combined.
Make the Snack Mix
Start by making the meat sauce. Heat oil in a pan, then lightly sauté the garlic, shallots, and pepper powder for about a minute until fragrant. Add the pork and cook until browned. Next, add the tomatoes and let them cook down until they break apart and the mixture becomes saucy. At this point, season with jeow bong and fish sauce, stirring well to fully incorporate the jeow bong, as it’s thick and chunky. The finished sauce should have a vibrant orange color. Set it aside to cool.
Drizzle the sauce
Since the sauce has been sitting, give it a good whisk before using. Slowly drizzle it over the snack mix, then gently toss everything with a spoon to coat evenly. Be careful not to break the chips and other delicate pieces. You’ll notice the small rice bits starting to stick to the larger snacks—that’s a good sign it’s coming together!
Make the Rice Sheets
Pour the coated snack mix onto a large 15” x 21” baking tray. Use a spoon to spread it out evenly so it bakes uniformly. Preheat the oven to 250°F, then place the tray on the middle rack. Bake for 75 minutes, taking it out every 15 minutes to gently flip and stir the mix. By the end of the baking time, the glaze should be mostly absorbed, leaving the snacks dry, crisp, and full of flavor.
Break Up the Clumps
Once the mix is done baking, remove it from the oven and let it cool for about 15 minutes. Gently break apart any large clumps. Using the parchment paper, carefully transfer the mix into a large serving bowl. The Chex pieces might still feel a little soft at first, but they’ll continue to crisp up as they cool. Store any leftovers in a sealed ziplock bag to keep them fresh and crunchy.
More Lao Recipes
Lao Chex Mix (Oven-Baked)
This takes traditional Chex Mix to a whole new level of sweet, savory, and spicy. Lao Chex Mix is a flavorful twist made with childhood favorites like shrimp chips, rice puffs, Lao jerky, and more—all coated in a buttery, sweet-savory glaze. It’s baked until crispy and golden, delivering a satisfying crunch in every bite. The bold laab-inspired seasoning brings unexpected flavor that’s sure to surprise and impress your guests—perfect as a party snack or anytime treat.
Ingredients
Instructions
- Make the Sauce: In a small saucepan over medium-low heat, melt the butter completely. Add the laab seasoning and toast it for about 30 seconds to bring out the aroma. Then stir in the vegetable oil, fish sauce, Karo syrup, and sugar. Whisk until fully combined. Turn off the heat and set aside.
- Make the Snack Mix: In a large mixing bowl, combine the Chex cereal, crushed Mama noodles, shrimp chips, pork rinds, rice puffs, wasabi peas, peanuts, beef jerky, and chili peppers. Mix well using your hands or a large spoon. Drizzle the sauce over the mixture and toss thoroughly with a spoon until everything is evenly coated.
- Bake: Preheat your oven to 250°F (120°C). Line a large baking tray with parchment paper and spread the mixture out in an even layer. Bake for 75 minutes, stirring and flipping the mix every 15 minutes to ensure even cooking.
- Once done, remove from the oven and lightly sprinkle more laab seasoning over the top. Let it cool completely, then break apart any large clusters before serving.
Sabaidee, I’m Saeng!
I’m a personal chef who specializes in Lao food. Here at Saeng’s Kitchen, you’ll find all your favorite traditional Lao foods and also some new twists to Lao style dishes.