Join me in raising your hands if you love homemade snacks. Now, raise your hands and legs if you loveeeeeeeeee homemade snacks….hahahaha. Nothing says to give yourself a treat like snuggling up on a couch on a cold day, bingeing on Netflix while there are varieties of homemade snacks that you can indulge.
Do you want to always have a constant supply of sweet or salty homemade snacks available in your kitchen? Well, you’re in the right place as I’ll be sharing five (5) yummy homemade snack recipes below:
Homemade Potato Chips
Do you like potato chips? Have you ever made them by yourself? Well, potato chips double as a healthy and light homemade snacks option you should explore. Here is the recipe:
4 to 6 servings
- 4 russet potatoes, washed and dried
- ¼ cup olive oil
- 1 tablespoon coarse salt, or more to taste
- 1 tablespoon Old Bay seasoning (optional)
- Preheat the broiler on its low setting. (Note: If your boiler isn’t adjustable or is particularly intense, just preheat the oven to 475°F.) Place a roasting rack on a baking sheet.
- Using a mandoline or a sharp knife, slice the potatoes very thinly–about ⅛-inch thick. In a large bowl, toss the potato slices with the olive oil, salt, and Old Bay seasoning, if using.
- Arrange the potatoes on the roasting rack (you may have to do a few batches, as the slices should be spread out so they can get crispy). Cook the potatoes until they’re crisp and golden brown, 5 to 7 minutes. Repeat with the remaining potatoes. Cool completely. Store in an airtight container for up to three days.
312 calories | 14g fat | 44g carbs | 5g protein | 2g sugars
Homemade Chocolate Granola
Granola is easy to make and taste amazing. This homemade chocolate granola recipe is decadent but not too indulgent. You can pair it with a glass of milk or yogurt for your homemade snacks combo.
- ½ cup neutral oil (like olive, coconut or peanut)
- 2 tablespoons unsalted butter
- ½ cup brown sugar
- ¼ cup honey
- 1 teaspoon pure vanilla extract
- ⅓ cup cocoa powder
- ¾ teaspoon salt
- 4½ cups oats
- 1½ cups chopped almonds
- 2 cups chocolate chunks
- Preheat the oven to 325°F. Line two baking sheets with parchment paper, and grease the paper with nonstick cooking spray.
- In a medium pot set over low heat, combine the oil with the butter, brown sugar, honey, vanilla, cocoa powder, and salt. Heat, stirring occasionally until the mixture is smooth and fully combined.
- In a large bowl, toss the oats with the almonds. Add the cocoa mixture and toss to combine.
- Divide the mixture evenly between the two baking sheets and spread it into an even layer. Bake until toasty and crisp, 45 minutes to 1 hour. Remove the baking sheets from the oven every 20 minutes or so and toss the granola with a spatula to make sure it’s toasting evenly.
- Let cool to room temperature and then stir in the chocolate chunks. Transfer the finished granola to airtight containers; it will keep for up to a week.
1,087 calories | 49g fat | 149g carbs | 31g protein | 56g sugars
Homemade Roasted Mixed Nuts
Looking for homemade snacks that are not so sweet? Roasted mixed nuts are the answer. These nutritious homemade snacks can be used to entertain unexpected guests or host a mini home party.
- 6 cups plain mixed nuts (we used a combination of whole almonds, pecan halves, walnut halves, cashews and pistachios)
- ⅓ cup extra-virgin olive oil
- 3 tablespoons chopped fresh rosemary
- 2 tablespoons chopped fresh oregano
- 2 tablespoons chopped fresh thyme
- 1 tablespoon smoked paprika
- 1 teaspoon cayenne pepper
- 2 teaspoons garlic powder
- Flaky sea salt
- Preheat the oven to 350°F. Line a baking sheet with parchment paper.
- In a large bowl, toss the nuts to combine. In a medium bowl, whisk the olive oil with the herbs and spices. Pour the seasoned oil over the nuts and toss well to combine.
- Pour the nuts into an even layer on the prepared baking sheet and then sprinkle evenly with the flaky sea salt.
- Bake until the nuts smell toasty, 10 to 12 minutes. Cool completely and store in an airtight container until ready to serve (they’ll keep for up to three weeks).
Per 24 servings
233 calories | 21g fat | 9g carbs | 6g protein | 0g sugars
Homemade Cheese Crackers
Surprisingly, homemade cheese crackers are pretty easy to make. All you have to do is just get the right ingredients, follow the directions and you’ll have these amazing homemade snacks to enjoy.
- 1½ cups all-purpose flour
- 1¼ teaspoons kosher salt
- Pinch of cayenne pepper
- 2 cups shredded cheddar cheese
- ¼ cup grated Parmesan cheese
- ½ cup cold unsalted butter, cubed
- ¼ cup cold water, or more as needed
- Preheat the oven to 425°F. Line two baking sheets with parchment paper.
- In the bowl of a food processor, pulse the flour with the salt, cayenne pepper, cheddar and Parmesan to combine. Add the butter and pulse until the mixture resembles a coarse meal, 1 to 2 minutes.
- Add the water and mix until the dough forms a ball around the blade. If the dough looks dry, add more water, 1 to 2 tablespoons at a time.
- Divide the dough into two pieces. On a lightly floured surface, roll out the dough to ¼ inch thick. Cut into 1-inch squares and transfer to the prepared baking sheets (you can space them close together since they won’t spread as they bake).
- Using the point of a small knife or the tine of a fork, poke a hole into the center of each cracker. Bake the crackers until golden brown and crisp, 14 to 16 minutes. Cool completely before serving. The finished crackers will keep, stored in an airtight container at room temperature, for up to a week.
43 calories | 3g fat | 2g carbs | 1g protein | 0g sugars
5-Ingredient Golden Milk Snack Bites
These 5-ingredient balls are packed with warming, anti-inflammatory spices like turmeric and ginger, which have been naturally sweetened with maple syrup, grain- and gluten-free, and the good part? They come together in about 20 minutes. Oh, and don’t forget the optional coconut butter swirl and “frosting.” Indulge in these perfect homemade snacks!
- 1/2 cup unsalted cashew butter (roasted or raw // can sub other neutral seed or nut butters, such as tahini or macadamia butter, but we haven’t tested those and can’t guarantee the results)
- 2-3 Tbsp maple syrup (plus more to taste)
- 2 Tbsp hemp seeds (or sub other fine seed or plain or vanilla protein powder*)
- 1 Tbsp Golden Milk Mix (see note for individual spice quantities)
- 1 Pinch sea salt (optional)
- 1/3 cup coconut flour (or sub almond flour and add more as needed as it’s not as absorbent)
Coconut Butter optional
- 2 Tbsp coconut butter (plus more for “frosting”)
- Add cashew butter to a medium mixing bowl along with maple syrup, hemp seeds, golden milk mix (or spices*), and salt (optional). Stir to combine.
- Add coconut flour a little at a time until a firm cookie dough consistency is reached—not tacky, not crumbly, and moldable into balls.
- Taste and adjust flavor as needed, adding more golden milk mix for spice/warmth, or maple syrup for sweetness.
- At this point, you can add softened/melted coconut butter and stir loosely into the dough for a swirl effect (optional). Otherwise, skip this step.
- Scoop out 1 Tbsp. amounts and gently roll into balls (as the recipe is written, there should be about 12). Repeat until all dough is formed into balls.
- Enjoy as-is, roll in shredded coconut, or refrigerate for 10-15 minutes to chill. If desired, after chilling, top with warmed (melted) coconut butter (see photo), then chill again to set (about 10 minutes).
- Leftovers will keep stored in the refrigerator up to 1 week (sometimes longer), or in the freezer for 1 month.
- If using individual ground spices, add 2 tsp ground turmeric, 1/2 tsp ground ginger, 1/2 tsp ground cinnamon, 1/4 tsp ground black pepper, 1 pinch nutmeg (optional), 1 pinch clove (optional). Measurements are for recipe as written. Modify if adjusting serving size.
- Check out a round-up of our favorite vanilla protein powders.
- Nutrition information is a rough estimate calculated with a lesser amount of maple syrup and without optional ingredients.
Nutrition (1 of 12 servings)
Serving: 12 Bites | Calories: 96 | Carbohydrates: 7.5 g | Protein: 2.9 g | Fat: 6.5 g | Saturated Fat: 1.6 g | Sodium: 9 mg | Fiber: 1.6 g | Sugar: 2.9 g
Will you be trying any of these recipes? Do let us know here