3 Delicious Snack Recipes for On-the-Go!

Eating healthy while you’re out and about can be a difficult thing to manage. As you know, I tend to follow the 80/20 rule in my family – eating 100% healthy at home and mostly healthy (with some indulgences) while we’re out. Enjoying a yummy, not-so-healthy treat is one thing, though, and grabbing whatever is available because you’re starving is another. The last thing you want is to be stuck with convenience store food in a pinch, which is why packing nutritious snacks is always a good idea.

Here are 3 delicious, healthy snacks that are very easy to pack in your purse, diaper bag, or backpack for those long errand days:

kale-chipsized1. Vanishing Kale Chips

I call them vanishing kale chips because they do! Seriously. In like 2 seconds. You have never seen a bunch of kale disappear as quickly as this does. The chips are crispy, salty, and oh so satisfying.

I start with organic curly kale. The kale should be on the stiff side and a rich green color. If it is wilted and yellowish it is no good.


  • kale – 1 bunch, curly
  • sesame oil – 2 tbsp
  • himalaya salt – 1/2 tsp


Preheat your oven to 300.

Cut the middle rib out of the kale leaves. Use only the curly green part.

Cut the leaves into bite size chunks and wash well. Make sure that you dry the leaves thoroughly. If the kale is soggy when you put the oil on it it won’t crisp up.

Toss the leaves with the sesame oil. Sometimes I toss them with melted *Ghee which makes them buttery and decadent and taste like movie theater popcorn. Then salt the whole bunch while you are still tossing. Use a good quality sea salt or himalaya salt.

Spread the leaves out on the top of a baking tray; the holes will allow for air to come up from underneath and will result in maximum crunch. Don’t overload the tray. I make it in two batches. By the time the second batch is done, the first one has been demolished.

The kale reduces significantly, so don’t be surprised. When it is done it should be crispy but not overly brown. It takes about 20 minutes.

roasted-G-beans-1024x7682. Crunchy Roasted Garbanzo Beans

This recipe comes with a warning. These roasted garbanzo beans are highly addictive. If you sit down with a bowl of them you will not be able to stop yourself from finishing the whole yummy batch. The good news is that you don’t have to. They are extremely nutritious and low in calories, so go ahead. Indulge.


  • garbanzo beans – 1 can
  • safflower oil – 2 tbsp
  • salt
  • cayenne powder (optional)
  • garlic powder (optional)


Preheat the oven to 400.

Rinse the garbanzo beans. Dry them with a paper towel. They really need to be dry or they won’t get crunchy.

Place on a flat baking tray, and add oil, salt and spices. I say that the garlic powder and cayenne pepper are optional because you can really add any spice that appeals to you. I use cayenne pepper and garlic powder because my family loves that combination. You can use onion power, turmeric, cumin, coriander or whatever spice combination whose flavors you like.

Cook for ~30 minutes. Shake them around a bit while they are cooking to ensure they crisp up evenly. The beans are done when they are crunchy and have a nice toasted look about them.

They disappear pretty quickly so put some aside for yourself. I have to hide mine behind my computer or I won’t get any at all…

Sam-w-apple-leather3. Apple Ginger Fruit Leather

Fruit leather? You can make it without a dehydrator? Yes, you can. The key is cooking it for a long time at a low temp.


  • apple – 4 cups, chopped
  • ginger – 1 piece, about 1/2 inch cube
  • honey – 1 tbsp
  • parchment paper


Preheat oven to 250

Steam the apples and the ginger for about 5 minutes. I recommend steaming over boiling because you don’t want to apples to be soggy. Remember, we are taking the moisture out.

Puree the apples, ginger, and honey.

Pour into a pan lined with parchment paper. The pan I use is 9X12. Smooth the surface of the mixture with the back of a spoon or a rubber spatula. Make sure that it is distributed evenly. The leather won’t cook evenly if there are thick parts and thin parts.

Bake at 250 for about 3 hours. Check it every 1/2 hour or so. When the leather is no longer mushy to the touch it is time to take it out.

The leather will be a little hard at this time. It needs to be left out for a few hours in order to soften up. When the leather has some give, cut it into strips and enjoy. It can be left out on the counter in an airtight container for weeks but, believe me, it won’t last that long.


Originally published on my website, Tapp’s Tips.