Preheat oven to 325°F. Toss together crispy corn snack crackers, rice cereal squares, bite-sizewhite Cheddar cheese crackers, mini pretzels, smoked almonds in a large bowl. Melt unsalted butter in a small saucepan over medium. Stir in chipotle chile powder, smoked paprika, kosher salt, and garlic powder. Drizzle over snack mixture, and toss to coat.

Spread mixture in a single layer on a rimmed baking sheet lined with parchment paper. Bake in preheated oven until lightly toasted, about 10 to 12 minutes, stirring once or twice during baking. Cool completely on baking sheet. Store in an airtight container up to 5 days.