6 tablespoons buttermilk powder
1 tablespoon garlic powder
1 tablespoon onion powder
Kosher salt
1/8 to 1/4 teaspoon cayenne pepper
4 cups crispy rice cereal
2 cups roasted salted green peas (see Cook's Note)
1 1/2 cups bagel chips, broken into pieces
1 1/2 cups bite-sized pretzels
4 tablespoons unsalted butter
Zest of 3 lemons
2 tablespoons dried chives
2 tablespoons dried parsley
2 tablespoons distilled vinegar

Combine the buttermilk powder, garlic powder, onion powder, 2 teaspoons salt and the cayenne in a small bowl. Toss together the cereal, peas, bagel chips and pretzels in a large microwave-safe bowl.

Microwave the butter, lemon zest, chives and parsley in a microwave-safe small bowl on high for 30 seconds; stir, then microwave until the butter is melted, about 15 seconds more. Stir in the vinegar. Pour the mixture over the cereal mixture, and toss well to coat. Sprinkle the buttermilk powder mixture on top, and toss well to coat.

Microwave the snack mix on high for 2 minutes; stir, then microwave for 3 minutes more, stirring well every 45 seconds or so. Spread the mixture on a large rimmed baking sheet, and let cool and dry for 10 minutes before packing into airtight containers. The mix will keep for 2 days at room temperature.

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