School-aged children spend an average of eight hours away from home each day. That’s about 6.7 hours at school and a little over an hour on extra-curricular activities. It should come as no surprise, then, that the first thing they reach for back at home is an after-school snack. After all, it’s been hours since lunch, and dinner isn’t ready yet.
The most coveted afternoon snacks are one, tasty; and two, ready-to-eat. The most common snack foods—kids often go for a bag of chips or a sleeve of cookies—are ultra-processed, high in salt and sugar and devoid of nutrients.
These addictive treats lack any satiating ingredients, such as fiber, protein or fat. Instead, they often contain harmful additives like food dyes, preservatives or emulsifiers. Parents want a healthier option that won’t ruin their child’s appetite for dinner, and we’ve got you covered with two kid-tested and teen-approved recipes that are better than store-bought.
Our cheddar bites are crunchy, cheesy crackers made with sharp cheddar. They’re great in handfuls on the sidelines at a soccer game or at home in between algebra equations. We cut down prep time by using a food processor to bring the dough together. The best part? These tasty munchies offer big flavor with only five ingredients, and none of the additives of commercially sold versions.
Meanwhile, satisfy your little’s sweet tooth with homemade fruit roll-ups. With only a few ingredients and some drying time, pureed fruit makes a fiber-filled snack that can be packed away in a lunchbox or enjoyed on the go. The process is simple: Blend your favorite fruit with some honey and lemon juice, spread it on a lined baking sheet and bake at low heat until dry. The parchment paper in this recipe keeps little fingers from getting sticky before piano practice.
Both parents and kids will rejoice over these scrumptious sweets and salty treats. Level up snack time with ideas that will make your life simpler and your kiddo’s tummy happier.
No time? No problem! Check out these healthier, no-prep snack ideas:
- Sugar-free Beef Jerky
- Lightly Salted Nuts
- Dried Fruit with Dark Chocolate Chips
- Apple Slices with Almond Butter
- Plain Greek Yogurt with Blueberries
- Carrot Sticks with Ranch Dip
- Celery with Hummus
- Cherry Tomatoes with Kalamata Olives and Feta
- Brie with dried apricots
Recipe: Homemade Fruit Roll-ups
Makes about 12 roll-ups
Prep time: 15 minutes
Cook time: 15 minutes, plus 3-4 hours
Ingredients:
- 1 lb fresh fruit, washed, with cores, stems and any inedible peels removed. I recommend apples, plums, peaches, pears, berries, mangos, grapes or bananas.
- 2 tbsp honey
- 1 tbsp lemon juice
Directions:
Preheat oven to 170° and line a rimmed baking sheet with parchment paper. Combine fruit, honey and lemon juice in a blender or food processor. Puree until completely smooth. Transfer the mixture to a deep-sided skillet over medium heat. Cook for 15 minutes, stirring occasionally with a silicone spatula to prevent the mixture from sticking to the bottom of the pan. Pour the thickened mixture out onto a lined baking sheet. Spread mixture evenly over the parchment leaving a 1/2-inch border. The puree should be about 1/8-inch thick. Bake for 3-4 hours, until fruit leather is barely tacky to the touch. Let cool to room temperature before cutting lengthwise, into 1-inch wide strips. Store in a jar or zipped plastic bag.
Recipe: Cheddar Bites
Makes 15 dozen crackers
Prep time: 10 minutes
Cook time: 15-20 minutes
Ingredients:
- 8 oz sharp cheddar cheese, grated
- 4 tbsp unsalted butter, room temperature
- 1 teaspoon salt
- 1 cup all-purpose flour
- 2 tbsp ice water
Directions:
Preheat oven to 350°F. Line two baking sheets with parchment paper.
Add shredded cheese, butter, salt and flour to the bowl of a food processor. Pulse for 10 seconds, until a crumbly mixture forms. With food processor on, slowly add ice water. Turn the mixture out onto a parchment-lined surface and press the mixture into a dough. If time allows, wrap in plastic wrap and refrigerate for 1 hour to make the dough easier to roll out.
Divide the dough into two equal pieces. Roll each dough out to a 10×12” rectangle, as thin as you can manage it (preferably 1/8 inch or thinner).
Using a pizza cutter or fluted pastry cutter, cut each rectangle into 1-inch squares. Transfer squares to the lined baking sheets. Using the small end of a skewer or chopstick, poke a small hole in the center of each cracker.
Bake for 15-20 minutes, until the bottoms are a deep golden brown and the crackers have puffed up. Once cool, store in an airtight container.
