So, once upon a time I wished that the little dark rye toasty things in chex mix came in a bag all to themselves, and I posted to that effect here.

One of you lovely people informed me that Gardetto's made them and posted a nice little picture of the bag.

"Gardetto's Special Request Roasted Garlic Rye Chips."

Sweet!

Except that a serving is 170 calories, and one of those little bags (like a small potato chip bag) has 4.5 servings in it.

Holy shit! That's 765 calories in a bag! 405 fat calories! How do they even get that much craptactularness into a bag that small? I feel like I could eat a bag of Crisco and do better!

So, now I know they exist. I love them. Rarely, like today, I'll buy them thinking it's possible to eat less than a bag. It is not.

Blargh.

It is not possible to eat less than a full bag of anything that is snack food. Even the huge bags just take longer. It's amazing that something that looks so simple can have so much fat and so many bizarre ingredients.

"Me and my tampon, just kickin' it." Cornbread McIncest

Also one of my all-time faves. But alas, contrary to the heavenly satisfaction I expected, the rye chips are nowhere near as good solo as when they've steeped in the extra salt of all the other bits and pieces in the regular Gardetto's. I find them to be a bit of a letdown.

I totally agree.

I also like Chex mix better than Gardetto's mix.

So what I really want is:

Chex Mix ORIGINAL flavor with DOUBLE the little rye toast jobbies.

That'd prolly only be 400 calories or whatever.

Oh, and add some peanuts in there too.

Maybe you can propose a trade?

Remember that ad I posted from Craigslist (of course you do) where a person only liked the orange Popsicles in the box and was proposing that someone else take the purple and pink ones off their hands? You could post a similar ad looking for someone that dislikes the rye toast.

I think you're on your own with the peanuts tho.

"Me and my tampon, just kickin' it." Cornbread McIncest

Yeah, the Gardettos solo are not as yummy.  But they are yummy if you make your OWN chex mix.  The extra salt and worcestershire and garlic salt and butter kind of steep into them.  When I make homemade chex mix I add extra mixed nuts and about three times as many Rye chips as called for.  I also think you need twice as much wheat chex as called for because they soak up the stuff and taste yummier than the other chips.

I'm kind of bummed out that Elton John just can't make up with Madonna.  He's such a little hater.

I KNOW!!

What is up with those two??

"Me and my tampon, just kickin' it." Cornbread McIncest

Right?  It's like two drag queens flailing at each other.

I have no dog in the race, but I have to admit, listening to the parts of the interview where he went after her was highly entertaining.

Emokid is throwing slomo dove at my face, I guess that means he flipped me the bird

I didn't realize they were still fighting. Isn't Elton in a feud with someone else too? Seems like I remember that.

In chex mix, I only eat the dark brown chip things that Squid is talking about and the light colored (rice? corn?) chex. I will eat the occasional dark brown chex if and only if it has lots of seasoning on it.

I throw away all those twisty things, pretzels, and under seasoned brown chex.

So when you make your own chex mix - do you buy the Gardetto dark rye chips and those into your own mix?

Or do you know how to actually make your OWN DARK RYE chips?

Because if it's the latter - I want to know.

And if it's the former, and you're adding them into a mix that you're presumably adding MORE fat to to get the rest of the ingredients up from plain cereal, nuts and pretzels to Chex Mix -then WHOA, you're making them WORSE! Like fatasticaloramamegaholyshiza!

Wouldn't it just be like making biscotti from rye bread? Double baked and whatnot?

I would think so, but where would you get the tiny loaves?

6 Day-old bagels = (preferably onion, sesame, rye or other savory flavor) - in this case use RYE bagels
1 tablespoon 15ml Olive oil
1 tablespoon 15ml Onion powder
1 tablespoon 15ml Garlic salt or powder
1 tablespoon 15ml Seasoned salt

Recipe Instructions
Heat the oven to 200 degrees. Line several baking sheets with foil. Slice the bagels crosswise into 1/4-inch-thick rounds or planks. Arrange in a single layer on the baking sheets. Using a spray mister, lightly coat the tops with the olive oil. (You also can brush on the oil with a pastry brush, but you'll need to use a bit more oil and the chips will not be as crisp.)

Generously sprinkle the chips with equal amounts of the onion powder, garlic salt and seasoned salt. Bake until crisp and cracker-like, 45 minutes. Store in a tightly covered container for up to a week.

That seems so easy, it just might work

EXACTLY Cate!

I've thought maybe those little loaves of thinly sliced bread that are meant for Hors D'Oeuvres... but even those are bigger.

OMG, they are bagels.

Holy crap. I'm on this.

You must post about your exploits Squid!~

And seriously, I can slice perfect little rounds with my meat slicer. I'm probably NOT going to do this until thanksgiving - which is the time in my family to make chex mix - but I shall.

This weekend it's stone fruit jam and pickles.

I can't believe how much of the strawberry jam we've already eaten, and we're well into the blueberry jam too!

What is stone fruit jam? Like cherry?

I love Excitable Squid.

Peaches, plums, apricots? I love homemade jam.

Thanks Cate