1. Step 1

   Heat the oven to 275 degrees. Line a large baking sheet with parchment paper.

2. 1. Step 2

      Combine the rice cereal, shrimp chips, wonton strips, cheese crackers and peanuts in a large bowl.

3. 1. Step 3

      Melt the butter in a small pot over low heat. Add the chile crisp, sweet chili sauce, Chinkiang vinegar and soy sauce and whisk until smooth and emulsified. Add the wakame and sesame seeds and stir until the seaweed is rehydrated and soft, 2 to 3 minutes.

4. 1. Step 4

      Pour this mixture over the dry snacks and toss well to combine. Spread into one layer on the lined baking sheet and transfer to the oven.

5. 1. Step 5

      Bake, stirring occasionally, until the mixture is darkened in places and there are no damp spots, 40 to 505 minutes. This will allow it to dry out and gently toast; the mixture will continue to crisp up as it cools. (The shrimp chips as your best indicator of doneness: Once they start to take on color, you’re nearing the end.) Do not overbake! Remove from the oven and let cool completely. Store the snack mix in an airtight container at room temperature for up to 1 month.

Tip

• You might not find fried wonton chips at the Asian grocery, so here are a couple options: Most Chinese takeout restaurants will happily sell you a bag or two, or you can find them in your grocery store’s salad dressing aisle since they’re a popular topping.