Preheat the oven to 350 degrees F. Toss the pork rinds, tortilla chips, corn nuts and peanuts together in a large bowl. Whisk the Worcestershire, chili powder, chipotle, lime zest and juice and 1/2 teaspoon salt in a separate small bowl. Pour the sauce over the snack mix and toss to coat well.
Spread the mix in a single layer on a rimmed baking sheet and bake, stirring occasionally, until toasted and almost completely dry, about 10 minutes. Let cool completely on the baking sheet. Store in an airtight container for up to 3 days.
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