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Homemade snack recipes

Six easy snacks that beat anything from a packet: crunchy, creamy, sweet and savoury, all made with simple ingredients.

Jump to: Seasoned stovetop popcorn · Creamy lemon hummus · Chewy oat and fruit bars · Spiced roasted chickpeas · Loaded sheet-pan nachos · Sweet and salty trail mix

bowl of freshly made popcorn

Seasoned stovetop popcorn

Prep 2 minCook 6 minMakes 4

Ingredients

  • 100 g popcorn kernels
  • 2 tbsp neutral oil
  • Seasoning of your choice (see the popcorn mixer)
  • Fine salt

Method

  1. Heat the oil with three kernels in a large lidded pan over medium-high heat.
  2. When those kernels pop, add the rest in a single layer, cover and remove from the heat for 30 seconds.
  3. Return to the heat and shake gently, lid slightly ajar to let steam escape, until popping slows to 2–3 seconds between pops.
  4. Tip into a big bowl and toss with seasoning while still warm.

Tip: Taking the pan off the heat for 30 seconds brings all the kernels to the same temperature, so more of them pop together.

bowl of smooth hummus with olive oil and garnish

Creamy lemon hummus

Prep 10 minMakes 6

Ingredients

  • 400 g tin chickpeas, drained (save the liquid)
  • 3 tbsp tahini
  • 1 small garlic clove
  • Juice of 1 lemon
  • 2 tbsp olive oil, plus extra to serve
  • ½ tsp ground cumin
  • 2–4 tbsp ice-cold water or chickpea liquid
  • Salt and paprika

Method

  1. Blend tahini and lemon juice for 1 minute until thick and pale.
  2. Add garlic, cumin, oil and chickpeas and blend for 2 minutes, scraping down the sides.
  3. With the motor running, add cold water a spoonful at a time until very smooth.
  4. Season, spoon into a bowl, swirl with oil and dust with paprika.

Tip: Blending tahini and lemon first makes the hummus noticeably creamier.

homemade oat bar with dried fruit

Chewy oat and fruit bars

Prep 10 minCook 25 minMakes 12 bars

Ingredients

  • 200 g rolled oats
  • 100 g dried fruit, chopped (raisins, apricots, cranberries)
  • 50 g seeds (pumpkin or sunflower)
  • 100 g butter or coconut oil
  • 100 g honey or golden syrup
  • 50 g light brown sugar
  • Pinch of salt and 1 tsp cinnamon

Method

  1. Heat the oven to 180°C (350°F) and line a 20 cm square tin.
  2. Melt butter, honey and sugar together until the sugar dissolves.
  3. Stir in oats, fruit, seeds, salt and cinnamon until evenly coated.
  4. Press firmly into the tin and bake for 20–25 minutes until golden at the edges. Cool completely before cutting.

Tip: Press the mixture down hard with the back of a spoon; firm packing stops the bars crumbling.

golden roasted chickpeas close up

Spiced roasted chickpeas

Prep 5 minCook 30 minMakes 4

Ingredients

  • 2 × 400 g tins chickpeas, drained
  • 1 tbsp olive oil
  • 1 tsp smoked paprika
  • ½ tsp ground cumin
  • ½ tsp garlic powder
  • ½ tsp salt

Method

  1. Heat the oven to 200°C (400°F).
  2. Rinse the chickpeas and dry them very well with a clean tea towel, removing any loose skins.
  3. Roast on a tray for 20 minutes, then toss with oil and spices.
  4. Roast for a further 10–15 minutes until deep golden and crunchy. Cool on the tray.

Tip: Drying the chickpeas thoroughly is the secret to proper crunch.

bowl of nachos topped with tomato and avocado

Loaded sheet-pan nachos

Prep 10 minCook 10 minMakes 4

Ingredients

  • 200 g tortilla chips
  • 400 g tin black beans, drained
  • 150 g grated cheddar
  • 2 tomatoes, diced
  • 1 avocado, diced
  • 2 spring onions, sliced
  • Soured cream, salsa and lime to serve

Method

  1. Heat the oven to 200°C (400°F).
  2. Spread half the chips on a tray, scatter with half the beans and cheese, then repeat.
  3. Bake for 8–10 minutes until the cheese is melted and bubbling.
  4. Top with tomato, avocado and spring onion and serve with soured cream, salsa and lime.

Tip: Layering twice means every chip gets some topping, not just the ones on top.

mixed nuts and dried cranberries

Sweet and salty trail mix

Prep 5 minMakes 8

Ingredients

  • 100 g almonds
  • 100 g cashews
  • 60 g pumpkin seeds
  • 80 g dried cranberries
  • 60 g raisins
  • 60 g dark chocolate chips
  • 40 g pretzel pieces

Method

  1. Toast the almonds, cashews and seeds in a dry pan for 4–5 minutes until fragrant, then cool completely.
  2. Mix with the dried fruit, chocolate chips and pretzels.
  3. Store in an airtight jar for up to two weeks.

Tip: For a nut-free version, swap the nuts for toasted oat clusters and extra seeds.

Mix and match

Combine a dip, something crunchy and something sweet for an instant spread. Use the snack board builder to scale it for a crowd, or flavour your popcorn with the seasoning mixer.