Step 1

Preparation Preheat oven to 325°F. Toss rice cereal, wasabi peas, rice chips, snap pea crisps, and coconut chips in a large bowl. Drizzle butter over and toss gently to coat. Transfer to a parchment-lined rimmed baking sheet and bake until lightly golden brown and warmed through, 8–10 minutes. Meanwhile, wipe out bowl and set aside. Pulse SeaSnax, garlic powder, lime zest, cayenne, salt, sugar, and 1/4 cup dill in a spice grinder or mini food processor, shaking or scraping down sides as needed, until finely ground. As soon as snack mix comes out of the oven, transfer in 3 batches to reserved bowl, sprinkling each batch after adding to bowl with about one-third of dill-seaweed mixture. Gently toss with your hands (it should still be warm at this point, but cool enough to touch) until thoroughly coated. Let cool completely. Top with more dill to serve. Do Ahead: Turf mix can be made 5 days ahead. Let cool, then store in an airtight container at room temperature.

Step 2

Preparation Preheat oven to 325°F. Toss rice cereal, wasabi peas, rice chips, snap pea crisps, and coconut chips in a large bowl. Drizzle butter over and toss gently to coat. Transfer to a parchment-lined rimmed baking sheet and bake until lightly golden brown and warmed through, 8–10 minutes. Meanwhile, wipe out bowl and set aside. Pulse SeaSnax, garlic powder, lime zest, cayenne, salt, sugar, and 1/4 cup dill in a spice grinder or mini food processor, shaking or scraping down sides as needed, until finely ground. As soon as snack mix comes out of the oven, transfer in 3 batches to reserved bowl, sprinkling each batch after adding to bowl with about one-third of dill-seaweed mixture. Gently toss with your hands (it should still be warm at this point, but cool enough to touch) until thoroughly coated. Let cool completely. Top with more dill to serve. Do Ahead: Turf mix can be made 5 days ahead. Let cool, then store in an airtight container at room temperature.