1 env. (1 oz.) Ranch's dressing
2 tbsp. water
1 1/2 tsp. chili powder
3 c. plain unsalted popcorn
2 c. bite size snack crackers
1 1/2 c. potato sticks
1 c. roasted peanuts

Heat oven to 275 degrees. Have 15 1/2 x 10 1/2 inch jelly roll pan ready.

Whisk dressing mix, water and chili powder in large bowl. Add remaining ingredients and toss gently with rubber spatula to mix and coat. Spread evenly in ungreased jelly roll pan.

Bake 15-20 minutes until lightly toasted, stirring twice. Cool completely in pan on wire rack. Makes 7 cups. Will keep for up to 6 weeks in airtight bag or container.