Stuck at home with a pantry full of snacks? Wow, we wish. Yes, we know what it feels like to eat your cookies, chips and crackers before you even put the groceries away, but snacks are essential, and we won't let you go without.

Whether you're looking for a quick dessert idea or a savory, savory snack, we have some easy snack recipes for you to try today. Delicious but easy to make recipes, you can quickly satisfy your craving for homemade goodies by following these easy tutorials.


Try these easy-to-make snack recipes at home so you always have something sweet or savory to munch on, especially between your first lunch and second lunch. decide. See for yourself!

Quick and easy snack recipes

Below you will learn the best Quick and easy snack recipes, in 2022. You will be informed about the details of each snack, its advantages and its benefits.

1. HOMEMADE CHEESE BISCUITSQuick and easy snack recipes

These Cheez-Its replicas are extremely easy to make and you can customize the type of cheese you use to suit your taste buds.

True story: We opened a box of store-bought cheese-flavored cookies and thought, Heck, we could make these from scratch – and make them tastier. And that's how this homemade cheesecake recipe came about. Savor the savory squares with your lunch or during a Netflix binge – or even serve them to the company (because they're so good).

60 cookies

1 ½ cups of wheat flour

1¼ teaspoons coarse salt


Pinch of cayenne pepper

2 cups grated cheddar cheese

¼ cup grated Parmesan cheese

½ cup cold unsalted butter, cubed

¼ cup cold water, or more as needed


1. Preheat oven to 425°F. Line two baking sheets with parchment paper.

2. In the bowl of a food processor foods, pulse the flour with the salt, cayenne pepper, cheddar and Parmesan to combine. Add the butter and pulse until the mixture resembles coarse flour, 1 to 2 minutes.

3. Add the water and mix until the dough forms a ball around the blade. If the dough feels dry, add more water, 1 to 2 tablespoons at a time.

4. Divide the dough into two parts. On a lightly floured surface, roll out the dough to ¼ inch thick. Cut into 1-inch squares and transfer to prepared baking sheets (you can space them together as they won't spread out as they bake).

5. Using the tip of a small knife or the tip of a fork, poke a hole in the center of each cookie. Bake the cookies until golden and crisp, 14 to 16 minutes. Let cool completely before serving. The finished cookies will keep, stored in an airtight container at room temperature, for up to a week.


43 calories

3g of fat

2g of carbohydrates

1g of protein

0g of sugars

 2. SPICY AVOCADO HUMUSHummus with avocado | Recipes | sweet drop

Part guacamole, part hummus, this dip is fabulous for the undecided. (And yes, you can dip pita chips e tortilla in this nice chickpea snack.)

If hummus and guacamole had a baby, it would be this spicy avocado hummus recipe. The only question is pita or tortilla chips?

8 servings

4 cups canned chickpeas, drained

¼ cup freshly squeezed lemon juice

⅓ cup extra virgin olive oil

1 avocado – halved, pitted and peeled

3 tablespoons of tahini

1 jalapeño pepper, chopped

1 clove of garlic

Coarse salt and freshly ground black pepper

Pinch of cayenne pepper

French fries, tortilla chips, crackers or chopped vegetables, as desired for dipping

1. In the bowl of a food processor, combine the chickpeas, lemon juice, olive oil, avocado, tahini, jalapeño and garlic.

2. Beat until smooth; season with salt and pepper. Mix in the cayenne pepper.

3. Serve with chips, crackers and vegetables of your choice.


182 calories

9g of fat

22g of carbohydrates

7g of protein

3g of sugars

 3. S'MORES MADE ON THE GRILLBroiler S'mores | meatballs & milkshakes

No tent or fire pit required – these s'mores are couch-friendly and just as good as the real thing. Sing along and optional (but recommended) ghost stories.

4 to 6 servings

12 cookie squares

3 chocolate bars, broken into pieces (or 1⅓ cups chocolate chips)

12 giant marshmallows

1. Preheat the grill over high heat.

2. In a medium cast iron skillet or other nonstick skillet, arrange half of the cookies on the base of the pan.

3. Place the chocolate on top of the cookies in an even layer. Cover the chocolate with marshmallows. You can let them play, but give them some space to spread out.

4. Place the pan under the grill and watch the marshmallows toast, about 1 to 2 minutes. (This can happen very quickly, so keep an eye on them.) When the marshmallows are golden brown, remove the pan from the grill, using an oven mitt.

5. Let cool slightly and top with remaining cookies. Serve immediately.

260 calories

5g of fat

52g of carbohydrates

3g of protein

24g of sugars

4. VEGETABLES CHIPS Healthy Homemade Veggie Chips Recipe - How to Make Baked Vegetable Chips - OXO Good Tips

High heat and a thin slicer are all you need to make these crispy, healthy fries. Using a variety of root vegetables offers a nice variety of colors, flavors, and textures, but if you only have one or two of the suggested ingredients, that's fine too.

4 to 6 servings

4 small golden beets

4 small red beets

2 small turnips

2 medium manioc

1 bunch of radishes

3 tablespoons of extra virgin olive oil

1½ spoons of salt

2 teaspoons freshly ground black pepper

3 tablespoons chopped fresh herbs (such as rosemary, sage, and/or thyme)

Preheat oven to 400°F. Line two baking sheets with parchment paper.

2. Cut the vegetables into thin slices about ⅛ inch thick (as thin as you can). Using a mandoline or the slicing side of a box grater can speed up the process, but a knife will work too.

3. Toss the vegetables in a large bowl with the olive oil (you can toss the beets separately to prevent everything from turning pink). Spread them out in an even layer on the prepared baking sheets, making sure they don't overlap too much.

4. Sprinkle the salt, pepper and herbs evenly over both baking sheets. Roast the vegetables until golden and crisp, 20 to 25 minutes. Let cool completely before serving. Store in an airtight container to keep the crunchy texture for up to a week.

228 calories

11g of fat

32g of carbohydrates

4g of protein

16g of sugars


Grilling very thinly sliced ​​potatoes coated in oil creates a crunchy chip that is even better than its bagged counterparts.

4 to 6 servings

4 rustic potatoes, washed and dried

¼ cup of olive oil

1 tablespoon coarse salt, or more to taste

1 tablespoon Old Bay seasoning (optional)

1. Preheat the oven to its low setting. (Note: If your oven is not adjustable or is particularly intense, just preheat the oven to 475°F.) Place a roasting rack on a baking sheet.

2. Using a mandoline or a sharp knife, cut the potatoes into very thin slices – about ⅛ inch thick. In a large bowl, toss the potato wedges with the olive oil, salt and Old Bay seasoning, if using.

3. Arrange the potatoes on the baking sheet (it may be necessary to make a few batches, as the slices must be spread out so that they are crispy). Cook the potatoes until crisp and golden, 5 to 7 minutes. Repeat with the remaining potatoes. Cool down completely. Store in an airtight container for up to three days.

312 calories

14g of fat

44g of carbohydrates

5g of protein

2g of sugars