50 After-School Snacks

Mix up your afternoon routine with these smart ideas from Food Network Magazine. (Photographs by Karl Juengel)

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FNM-SweetBagelChips-377.tif

Sweet Bagel Chips (No. 1) 

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©Hearst Communications Inc., 2010

Hearst Communications Inc., 2010

1. Sweet Bagel Chips Slice stale cinnamon-raisin bagels crosswise into thin rounds. Brush the tops with melted butter and sprinkle with cinnamon sugar. Bake 10 minutes at 325 degrees F; flip, brush with more butter, sprinkle with more cinnamon sugar and bake 10 more minutes.

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FNM-ParmesanBagelChip-329.tif

Garlic Bagel Chips

©Hearst Communications Inc., 2010

Hearst Communications Inc., 2010

2. Garlic Bagel Chips Melt 3 tablespoons butter with 2 chopped garlic cloves in a saucepan. Make Sweet Bagel Chips (No. 1) using plain bagels and topping with the garlic butter and grated Parmesan.

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FNM-FruitDip02-001.tif

Fruit Dip

©Hearst Communications Inc., 2010

Hearst Communications Inc., 2010

3. Fruit Dip Mix 1 cup low-fat sour cream and 2 tablespoons each brown sugar and lime juice; sprinkle with cinnamon sugar. Thread fruit onto skewers; serve with the dip.

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FNM-CheesyChexMix-403.tif

Cheesy Chex Mix

©Hearst Communications Inc., 2010

Hearst Communications Inc., 2010

4. Cheesy Chex Mix Toss 3 cups Chex cereal, 2 cups mini pretzels and 1 cup cheese crackers with 3/4 cup grated Parmesan, 1/2 stick melted butter and a pinch of garlic powder. Spread on a baking sheet and bake 15 minutes at 325 degrees F, stirring.

FNM-CaramelPop-002.tif

FNM-CaramelPop-002.tif

Caramel Popcorn

©Hearst Communications Inc., 2010

Hearst Communications Inc., 2010

5. Caramel Popcorn Melt 1/3 cup butter with 1 tablespoon honey and a pinch of salt. Toss with 12 cups popcorn and 1 cup pecans. Spread on a parchment-lined baking sheet and bake 15 minutes at 325 degrees F, tossing. Cool.

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FNM-PotatoChipsSesame-323.tif

Sesame Potato Chips

©Hearst Communications Inc., 2010

Hearst Communications Inc., 2010

6. Sesame Potato Chips Preheat 2 baking sheets in a 425 degrees F oven. Toss thinly sliced russet potatoes with olive oil and salt. Spread on the hot baking sheets, sprinkle with sesame seeds and bake 10 minutes.

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FNM-CurryPotatoChip-327.tif

Curry Potato Chips

©Hearst Communications Inc., 2010

Hearst Communications Inc., 2010

7. Curry Potato Chips Make Sesame Potato Chips (No. 6); toss the potatoes with curry powder before baking. Omit the sesame seeds.

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FNM-SalamiSnail-433.tif

Salami Snails

©Hearst Communications Inc., 2010

Hearst Communications Inc., 2010

8. Salami Snails Top strips of refrigerated breadstick dough with 1 strip each of provolone and salami; roll into pinwheels. Brush with olive oil and sprinkle with dried oregano. Bake as the dough label directs.

FNM-Pitanacho-001.tif

FNM-Pitanacho-001.tif

Pita Nachos

©Hearst Communications Inc., 2010

Hearst Communications Inc., 2010

9. Pita Nachos Split a whole-wheat pita into 2 rounds, then cut into wedges. Broil until golden, then sprinkle with grated cheddar and salsa and broil until the cheese melts. Top with sliced scallions.

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FNM-AppleCheddarQues02-002.tif

Apple Quesadillas

©Hearst Communications Inc., 2010

Hearst Communications Inc., 2010

10. Apple Quesadillas Melt some butter in a skillet, then lay a flour tortilla in the pan and top with grated cheddar and thinly sliced apple on one side. Fold the tortilla in half and cook until golden on both sides. Cut into wedges.

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FNM-GranolaBar-306.tif

Granola Bars

©Hearst Communications Inc., 2010

Hearst Communications Inc., 2010

11. Granola Bars Melt 2 tablespoons butter in a saucepan with 1/3 cup each honey and brown sugar, and a pinch of salt. Mix in 2 cups rolled oats, 1 cup each chopped nuts and dried fruit, and 2 tablespoons wheat germ. Press into a parchment-lined 8-inch-square pan and bake 30 minutes at 300 degrees F. Cool, then cut into bars.

Fruit Smoothie

12. Fruit Smoothie Puree 1 cup vanilla yogurt, 1 cup frozen strawberries, 1 frozen banana and 1/4 cup orange juice in a blender until smooth.

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FNM-HamPinwheel-407.tif

Ham Pinwheels

©Hearst Communications Inc., 2010

Hearst Communications Inc., 2010

13. Ham Pinwheels Spread scallion cream cheese on a sun-dried-tomato tortilla and top with thinly sliced ham. Roll up the tortilla and cut into 1/2-inch pieces.

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FNM-PizzaBread-453.tif

Pepperoni Pizza Bread

©Hearst Communications Inc., 2010

Hearst Communications Inc., 2010

14. Pepperoni Pizza Bread Halve a small loaf of Italian bread horizontally and toast under the broiler. Brush with olive oil, then top with tomato sauce, grated mozzarella, Parmesan and sliced pepperoni. Broil until bubbly. Sprinkle with dried oregano.

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FNM-Granola-303.tif

Granola Mix

©Hearst Communications Inc., 2010

Hearst Communications Inc., 2010

15. Granola Mix 3 cups rolled oats, 1 cup mixed seeds, 1 cup chopped mixed nuts, 1/4 cup shredded coconut and a pinch each of salt and cinnamon. Toss with 1 tablespoon vegetable oil and 3 tablespoons honey. Spread on a baking sheet and bake 25 minutes at 325 degrees F, tossing. Cool; stir in 2 cups mixed dried fruit.

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FNM-SalsaMole02-003.tif

Salsamole Mix

©Hearst Communications Inc., 2010

Hearst Communications Inc., 2010

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

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FNM-MangoSalsa-411.tif

Mango Salsa Scoops

©Hearst Communications Inc., 2010

Hearst Communications Inc., 2010

17. Mango Salsa Scoops Toss 1 cup each diced mango and black beans with 1/4 cup diced red onion. Add 2 tablespoons each chopped pickled jalapenos and the liquid from the jar, chopped cilantro and lime juice. Season with salt. Serve in tortilla scoops.

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FNM-ChocoatyChowMein-409.tif

Chocolate Chow Mein

©Hearst Communications Inc., 2010

Hearst Communications Inc., 2010

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

Nutella Egg Cream

19. Nutella Egg Cream Mix 2 tablespoons room-temperature Nutella and 3/4 cup milk in a glass. Quickly stir, then pour in 1/2 cup cold seltzer.

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FNM-BeanRolUp-370.tif

Food stylist: Stephana Bottom

©Hearst Communications Inc., 2010

Hearst Communications Inc., 2010

20. Bean Roll-Ups Spread bean dip on a flour tortilla, top with shredded cheddar and roll up. Brush with vegetable oil and bake 10 minutes at 400 degrees F. Serve with salsa.

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FNM-Chickpea-412.tif

Crunchy Chickpeas

©Hearst Communications Inc., 2010

Hearst Communications Inc., 2010

21. Crunchy Chickpeas Cook a 15-ounce can drained chickpeas in an ovenproof skillet with 2 tablespoons olive oil and 1 teaspoon each cumin and smoked paprika, 2 minutes. Season with salt, then bake 20 minutes at 425 degrees F.

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FNM-CinnamonSugarBreadstick-405.tif

Cinnamon Sugar Sticks

©Hearst Communications Inc., 2010

Hearst Communications Inc., 2010

22. Cinnamon-Sugar Sticks Beat 1/2 cup softened cream cheese with 1 tablespoon cinnamon sugar until smooth. Spread onto strips of refrigerated breadstick dough. Twist and stretch into 12-inch sticks and bake as the dough label directs. Brush with melted butter.

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FNM-BlackBeanHummus02-440.tif

Black Bean Hummus

©Hearst Communications Inc., 2010

Hearst Communications Inc., 2010

23. Black Bean Hummus Puree a 15-ounce can drained black beans with 1 garlic clove, 2 tablespoons each lemon juice and tahini, and 1 teaspoon cumin; add water if needed. Season with salt. Serve with crackers or vegetables.

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FNM-EdamameHummus-.tif

edamame hummus

©Hearst Communications Inc., 2010

Hearst Communications Inc., 2010

24. Edamame Hummus Make Black Bean Hummus (No. 23), but substitute 1 cup cooked shelled edamame for the beans. Add 1 teaspoon sesame oil and top with sesame seeds. Serve with rice crackers.

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FNM-WhiteBeanHummus-449.tif

White Bean Hummus

©Hearst Communications Inc., 2010

Hearst Communications Inc., 2010

25. White Bean Hummus Make Black Bean Hummus (No. 23), but substitute white beans for the black beans and add 1/2 cup chopped scallions. Serve with pita or breadsticks.

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FNM-PBPretzelWand-414.tif

Nutty Pretzel Wands

©Hearst Communications Inc., 2010

Hearst Communications Inc., 2010

26. Nutty Pretzel Wands Spread peanut butter on the top few inches of pretzel rods. Roll in chopped peanuts and/or dried fruit.

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FNM-AppleMoon-427.tif

Apple Moon

©Hearst Communications Inc., 2010

Hearst Communications Inc., 2010

27. Apple Moons Slice an apple into crescents. Spread with peanut or almond butter and press granola on top.

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FNM-PizzaBread-452.tif

Crackerwiches

©Hearst Communications Inc., 2010

Hearst Communications Inc., 2010

28. Crackerwiches Spread peanut butter on saltines. Top with thin strawberry slices. Drizzle with honey and top each with another saltine.

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FNM-SmokyPretzelMix-396.tif

Smoky Pretzel Mix

©Hearst Communications Inc., 2010

Hearst Communications Inc., 2010

29. Smoky Pretzel Mix Melt 1/2 stick butter with 3 tablespoons brown sugar, 1 teaspoon smoked paprika and 1/4 teaspoon cayenne. Toss with 3 cups mini pretzels and 2 cups mixed nuts. Spread on a baking sheet and bake 20 minutes at 325 degrees F, stirring.

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FNM-ArtichokePesto-418.tif

Artichoke-Pesto Bites Mix

©Hearst Communications Inc., 2010

Hearst Communications Inc., 2010

30. Artichoke-Pesto Bites Mix 1/2 cup each ricotta, chopped artichoke hearts and pesto with 1/4 cup grated parmesan, and salt and pepper. Spread on focaccia and top with mozzarella. Bake 10 minutes at 375 degrees F.

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FNM-JamPocket-001.tif

Jam Pockets

©Hearst Communications Inc., 2010

Hearst Communications Inc., 2010

31. Jam Pockets Roll out refrigerated pizza dough to 1/4 inch thick; cut into 3-inch rounds. Top with a dollop each of cream cheese and jam. Brush the edges with beaten egg, fold in half and press to seal. Brush with egg and sprinkle with sugar. Poke a hole in each; bake 20 minutes at 400 degrees F.

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FNM-RicottaApple-003.tif

Ricotta-Apple Pockets

©Hearst Communications Inc., 2010

Hearst Communications Inc., 2010

32. Ricotta-Apple Pockets Make Jam Pockets (No. 31), but fill with ricotta, diced apple and a pinch of cinnamon sugar. Brush with egg and sprinkle with more cinnamon sugar before baking.

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FNM-BroccoliCheddar-442.tif

Broccoli-Cheddar Pockets

©Hearst Communications Inc., 2010

Hearst Communications Inc., 2010

33. Broccoli-Cheddar Pockets Make Jam Pockets (No. 31), but fill with chopped cooked broccoli and shredded cheddar. Brush with egg and sprinkle with Parmesan before baking.

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FNM-PizzaPocket-446.tif

Pizza Pockets

©Hearst Communications Inc., 2010

Hearst Communications Inc., 2010

34. Pizza Pockets Make Jam Pockets (No. 31), but fill with tomato sauce and grated mozzarella and Parmesan. Brush with egg and sprinkle with more Parmesan before baking.

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FNM-TortelliniKebab-420.tif

Tortellini Kebabs

©Hearst Communications Inc., 2010

Hearst Communications Inc., 2010

35. Tortellini Kebabs Toss cooked spinach tortellini, grape tomatoes and mini mozzarella balls with pesto, olive oil, salt and pepper. Thread onto skewers.

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FNM-FrozenYogurtWich-456.tif

Yogurtwiches

©Hearst Communications Inc., 2010

Hearst Communications Inc., 2010

36. Yogurtwiches Place a scoop of frozen yogurt between graham cracker squares. Roll the edges in chocolate chips. Freeze until firm.

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FNM-BetterBrownieBite-354.tif

Better Brownies

©Hearst Communications Inc., 2010

Hearst Communications Inc., 2010

37. Better Brownies Prepare your favorite brownie batter, adding 1 cup shredded zucchini (squeezed dry); divide among greased mini-muffin cups and bake 15 to 18 minutes at 350 degrees F.

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FNM-BrownieBitesStraw-358.tif

Berry Brownies

©Hearst Communications Inc., 2010

Hearst Communications Inc., 2010

38. Berry Brownies Prepare your favorite brownie batter and divide among greased mini-muffin cups. Press a raspberry or sliced strawberry into the batter; bake 15 to 18 minutes at 350 degrees F.

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FNM-PretzelMelts-434.tif

Pretzel Melts Sandwich

©Hearst Communications Inc., 2010

Hearst Communications Inc., 2010

39. Pretzel Melts Sandwich small slices of cheddar between mini pretzels. Put on a parchment-lined baking sheet and bake about 10 minutes at 425 degrees F. Serve with mustard.

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FNM-OatmealCookie02-002.tif

Loaded Oatmeal Cookies

©Hearst Communications Inc., 2010

Hearst Communications Inc., 2010

40. Loaded Oatmeal Cookies Prepare a 17.5-ounce package oatmeal cookie mix as the label directs, but substitute 1/2 cup applesauce for the butter or oil and add 1/4 cup wheat germ and 1 cup each chopped mixed nuts, dried fruit and shredded coconut to the batter.

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FNM-JicamaSticks-001.tif

Jicama Sticks

©Hearst Communications Inc., 2010

Hearst Communications Inc., 2010

41. Jicama Sticks Peel a jicama; cut into sticks. Toss with lime juice and sprinkle with chopped cilantro, salt, sugar and chili powder.

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FNM-FruitNutTreat-425.tif

Fruit-Nut Treats

©Hearst Communications Inc., 2010

Hearst Communications Inc., 2010

42. Fruit-Nut Treats Make Rice Krispies Treats as the label directs, adding 1/4 cup sesame seeds and 1/2 cup each chopped dried fruit and sunflower seeds with the cereal.

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FNM-ElvisWaffle-423.tif

Elvis Waffles

©Hearst Communications Inc., 2010

Hearst Communications Inc., 2010

43. Elvis Waffles Spread peanut butter on toasted mini whole-wheat waffles. Top with sliced banana, crumbled bacon and honey.

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FNM-TuxedoOlives-344.tif

Tuxedo Olives

©Hearst Communications Inc., 2010

Hearst Communications Inc., 2010

44. Tuxedo Olives Cut cheese sticks into thin strips. Stuff inside large pitted olives. Toss with olive oil, red wine vinegar and parsley.

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FNM-BananaChips-295.tif

Banana Chips

©Hearst Communications Inc., 2010

Hearst Communications Inc., 2010

45. Banana Chips Slice a banana into 1/8-inch-thick rounds and lay on a greased baking sheet. Bake at 200 degrees F until golden, 2 to 3 hours. Let harden at room temperature.

Chicken and Waffles

Photo by: Karl Juengel / Studio D ©Hearst Communications Inc., 2010

Karl Juengel / Studio D, Hearst Communications Inc., 2010

46. Chicken and Waffles Mix chicken salad with some sliced grapes and chopped walnuts. Spoon onto toasted mini whole-wheat waffles.

Pomegranate Slushies

47. Pomegranate Slushies Blend 1 cup pomegranate juice and 2 tablespoons honey with 3 cups ice until slushy. Pour into glasses and top with more juice.

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FNM-FruitLeather-338.tif

Fruit Leather

©Hearst Communications Inc., 2010

Hearst Communications Inc., 2010

48. Fruit Leather Mix 1/3 cup no-sugar-added fruit preserves with 1 teaspoon cornstarch. Spread into a 2-by-12-inch strip on greased parchment; bake 45 minutes at 225 degrees F. Cool, then trim the parchment and roll up.

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FNM-AppleChips-291.tif

Dried Apples

©Hearst Communications Inc., 2010

Hearst Communications Inc., 2010

49. Dried Apples Cut an apple in half and scoop out the seeds with a spoon. Slice into 1/4-inch-thick rounds. Lay on a greased baking sheet and bake at 200 degrees F until dry, 2 to 3 hours.

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FNM-MatzoMeltsB-375.tif

Matzo Melts

©Hearst Communications Inc., 2010

Hearst Communications Inc., 2010

50. Matzo Melts Brush matzo crackers with olive oil and sprinkle with salt, pepper and dried rosemary. Top with sliced turkey and shredded cheddar. Bake 5 minutes at 400 degrees F.

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