50 Quick Snack Recipes

We present 50 recipes for quick snacks using simple ingredients from chefs.

Sweet bagel chips

Slice stale cinnamon-raisin bagels crosswise into thin slices. Brush the tops with melted butter and sprinkle with the cinnamon-sugar mixture. Bake for 10 minutes at 325°F (160°C); flip, brush again with butter, sprinkle with cinnamon-sugar, and bake for another 10 minutes.

Garlic Bagel Chips

Melt 3 tbsp (45 g) butter with 2 chopped garlic cloves in a saucepan. Chop stale bagels Cut the loaves crosswise into thin slices. Brush the tops with garlic butter and sprinkle with grated Parmesan. Bake for 10 minutes at 160°C (325°F); flip, brush again with butter, sprinkle with Parmesan, and bake for another 10 minutes.

Fruits with dipping sauce

Combine 1 cup light sour cream, 2 tablespoons each brown sugar and lime juice; sprinkle with cinnamon sugar mixture. Thread fruit onto skewers; serve with dip.

Snacks with cheese

Toss 3 cups cereal, 2 cups mini pretzels, and 1 cup cheese crackers with 3/4 cup grated Parmesan, 2 ounces melted butter, and a pinch of garlic powder. Spread on a baking sheet and bake at 325°F (160°C), stirring occasionally, for 15 minutes.

Caramel popcorn

Melt 1/3 cup butter with 1 tablespoon honey and a pinch of salt. Stir in 1/2 cup popcorn and 1 cup pecans. Spread on a parchment-lined baking sheet and bake for 15 minutes at 325°F (160°C), stirring occasionally. Cool.

Potato chips with sesame seeds

Preheat 2 baking sheets to 425°F (220°C). Toss thinly sliced ​​potatoes with olive oil and salt. Arrange on hot baking sheets, sprinkle with sesame seeds, and bake for 10 minutes.

Curried Potato Chips

Preheat 2 baking sheets to 425°F (220°C). Toss thinly sliced ​​potatoes with olive oil, salt, and curry powder. Spread onto the hot baking sheets and bake for 10 minutes.

Salami spirals

Take the ready one breadstick doughPlace a strip of provolone cheese and salami on each roll and roll into a spiral. Brush with olive oil and sprinkle with dried oregano. Bake according to package directions.

Pita nachos

Slice whole-grain pita bread lengthwise into 2 rounds, then cut into triangles. Toast in the oven over high heat; top with grated cheddar and salsa and bake until the cheese is melted. Top with sliced ​​green onions.

Quesadilla with apple

Melt a little butter in a frying pan, then place a wheat tortilla on top of one half, topping it with grated cheddar and thinly sliced ​​apple. Fold the tortilla in half and cook until golden brown on both sides. Cut into slices.

Granola bars

Melt 2 tablespoons (30 g) butter in a saucepan, add 1/3 cup each honey and brown sugar, and a pinch of salt. Stir in 2 cups rolled oats, 1 cup each chopped nuts and dried fruit, and 2 tablespoons wheat germ. Press into a parchment-lined 20 cm square pan, pressing into the bottom, and bake for 30 minutes at 150°C (300°F). Cool, then cut into bars.

Ham spirals

Spread cream cheese and green onions on a sun-dried tortilla and top with thin slices of ham. Roll the tortilla and cut into 1/2-inch pieces.

Pepperoni pizza

Slice a small loaf of Italian bread horizontally and toast in the oven over high heat. Brush with olive oil, then top with tomato sauce, grated mozzarella, Parmesan, and sliced ​​pepperoni. Bake on the broiler until bubbly. Sprinkle with dried oregano.

Granola

Combine 3 cups rolled oats, 1 cup assorted seeds, 1 cup assorted chopped nuts, 1/4 cup coconut flakes, and a pinch of salt and cinnamon. Stir in 1 tablespoon vegetable oil and 3 tablespoons honey. Spread on a baking sheet and bake for 25 minutes at 160°C, stirring. Cool; stir in 2 cups dried fruit.

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Salsamole

Mix 1/2 cup. salsa, 2 mashed avocados, 2 tablespoons each of lime juice and chopped cilantro, and salt to taste. Serve with tortilla chips.

Mango salsa

Toss 1 cup each diced mango and black beans with 1/4 cup diced red onion. Add 2 tablespoons each chopped pickled jalapeños and the brine from the jar, chopped cilantro, and lime juice. Season with salt. Serve on tortilla chips, forming baskets.

Chow mein noodles with chocolate

Microwave 1/4 cup each peanut butter, chocolate chips, and butter until melted. Place 3 cups each chow mein noodles, cereal, and 1/2 cup chopped peanuts and raisins in a resealable plastic bag; add the chocolate mixture and shake to coat. Add 2 cups powdered sugar and shake again.

Milk drink with Nutella

In a glass, combine 2 tablespoons of room-temperature Nutella and 3/4 cup of milk. Stir quickly, then pour in 1/2 cup of cold sparkling water.

Tortilla Roll with Beans

Spread on a wheat tortilla bean dip sauce, cover with grated cheddar and roll up. Brush with vegetable oil and bake for 10 minutes at 200°C. Serve with salsa.

Crispy chickpeas

Cook 14-ounce (425g) can chickpeas (drained) in an ovenproof skillet with 2 tablespoons olive oil, 1 teaspoon each cumin and smoked paprika, for 2 minutes. Season with salt, then bake at 425°F (220°C) for 20 minutes.

Cream Cheese Breadsticks

Beat 1/2 cup softened cream cheese with 1 tablespoon cinnamon sugar mixture until smooth. Spread onto prepared breadstick dough strips. Roll into 12-inch (30 cm) long ropes and bake according to package directions. Brush with melted butter.

Black bean hummus

Puree 14 oz. can black beans (drained), 1 clove garlic, 2 tablespoons each lemon juice, tahini, and 1 teaspoon cumin; add more water if needed. Season with salt. Serve with crackers or vegetables.

Edamame hummus

Puree 1 cup cooked peeled edamame beans, 1 clove garlic, 2 tablespoons each lemon juice and tahini, and 1 teaspoon cumin; add more water if needed. Add 1 teaspoon sesame oil and sprinkle with sesame seeds. Season with salt. Serve with rice crackers.

White bean hummus

Puree 14 oz. can white beans (drained), 1 clove garlic, 2 tablespoons each lemon juice and tahini, 1/2 cup chopped green onion, and 1 teaspoon cumin; add more water if needed. Season with salt. Serve with pita or breadsticks.

Peanut straws

Spread peanut butter on the tops of pretzel sticks. Roll in chopped peanuts and/or dried fruit.

Apple slices

Cut the apples into wedges. Spread peanut or almond butter on top and top with granola.

Cracker sandwiches

Spread peanut butter on saltine crackers. Top with strawberry slices. Drizzle with honey and top with another cracker.

Spiced Pretzels

Melt 2 oz (55 g) of butter with 3 tbsp. brown sugar, 1 tsp. smoked paprika, and 1/4 tsp. cayenne pepper. Toss with 3 cups. mini pretzels and 2 cups. assorted nuts. Spread on a baking sheet and bake, stirring, for 20 minutes at 325°F (160°C).

Focaccia with artichokes

Combine 1/2 cup each ricotta, chopped artichoke hearts, and pesto with 1/4 cup grated Parmesan, salt, and pepper. Place on focaccia and cover with mozzarella. Bake for 10 minutes at 190°C.

Jam pockets

Roll out the finished dough pizza dough Roll into a 0.6 cm thick layer; cut into 7.5 cm circles. Place a spoonful of cream cheese and jam on each. Brush the edges with beaten egg, fold in half, and press to seal. Brush with egg wash and sprinkle with sugar. Poke a hole in each and bake for 20 minutes at 200°C.

Apple and Ricotta Pockets

Roll out the prepared pizza dough to a thickness of 0.6 cm; cut into 7.5 cm rounds. Fill with ricotta, diced apple, and a pinch of cinnamon sugar. Brush the edges with beaten egg, fold in half, and press to seal. Brush with egg wash and sprinkle with cinnamon sugar. Poke a hole in each round; bake for 20 minutes at 200°C.

Broccoli and Cheese Pockets

Roll out the prepared pizza dough to a thickness of 0.6 cm; cut into 7.5 cm rounds. Fill with chopped cooked broccoli and grated cheddar. Brush the edges with beaten egg, fold in half, and press to seal. Brush with egg wash and sprinkle with Parmesan. Poke a hole in each; bake for 20 minutes at 200°C.

Closed pizza

Roll out the prepared pizza dough to a thickness of 0.6 cm; cut into 7.5 cm circles. Fill with tomato sauce, grated mozzarella, and Parmesan. Brush the edges with beaten egg, fold in half, and press to seal. Brush with egg wash and sprinkle with Parmesan. Prick a hole in each; bake for 20 minutes at 200°C.

Tortellini skewers

Combine cooked spinach tortellini, grape tomatoes, and mini mozzarella balls, toss with pesto sauce, olive oil, salt, and pepper. Thread onto skewers.

Yogurt Crackers

Spoon it out frozen yogurt between squares graham crackersRoll the edges in chocolate chips. Freeze until hardened.

Zucchini brownie

Prepare your favorite muffin batter, adding 1 cup of grated zucchini (squeezed); divide between greased mini muffin tins and bake for 15-18 minutes at 180°C.

Brownie with berries

Prepare your favorite brownie batter and divide it among greased mini muffin tins. Press raspberries or strawberry slices into the batter; bake for 15-18 minutes at 180°C.

Pretzel sandwiches

Place small slices of cheddar cheese between the mini pretzels. Place on a parchment-lined baking sheet and bake for about 10 minutes at 425°F (220°C). Serve with mustard.

Oatmeal cookies with nuts and dried fruits

Prepare oatmeal cookies from a store-bought mixture (500 g package), following the instructions, but replace the oil with 1/2 cup of applesauce and add 1/4 cup of wheat germ, 1 cup each of chopped various nuts, dried fruits and coconut flakes to the dough.

Jicama sticks

Peel the jicama and cut into sticks. Toss with lime juice, sprinkle with chopped cilantro, salt, sugar, and chili powder.

Rice bars with dried fruits

Prepare Rice Krispies bars as directed on the package, adding 1/4 cup sesame seeds, 1/2 cup each chopped dried fruit and sunflower seeds along with the cereal.

Elvis Waffles

Spread peanut butter on toasted whole grain mini waffles. Top with banana slices, crumbled bacon, and honey.

Olives with cheese

Cut the cheese sticks into thin strips. Place them inside large pitted olives. Toss with olive oil, red wine vinegar, and parsley.

Banana chips

Slice the banana into 0.3 cm thick slices and place on a greased baking sheet. Bake at 95°C until golden brown, 2-3 hours. Let set at room temperature.

Waffles with chicken salad

Combine chicken salad, some sliced ​​grapes, and chopped walnuts. Spoon onto toasted whole grain mini waffles.

Pomegranate cocktail with ice

Blend 1 cup pomegranate juice, 2 tablespoons honey, and 3 cups ice until fluffy. Pour into glasses and top with more juice.

Fruit pastilles

Combine 1/3 cup unsweetened fruit jam or preserves with 1 teaspoon cornstarch. Spread into a 2 x 12-inch (5 x 30 cm) pan on greased parchment paper; bake for 45 minutes at 225°F (105°C). Cool, then trim the parchment paper and roll into a tube.

Dried apples

Halve the apple and scoop out the seeds with a spoon. Slice into 0.6 cm thick rounds. Place on a greased baking sheet and bake at 95°C (205°F) until dry, 2-3 hours.

Turkey and Cheese Matzah

Brush matzoh crackers with olive oil and sprinkle with salt, pepper, and dried rosemary. Top with slices of turkey and grated cheddar. Bake for 5 minutes at 200°C.



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