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18 Healthy Snacks That Totally Satisfy

Looking for a healthy snack that's both good for you and delicious? Food Network Magazine has you covered.

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Photo: Ralph Smith

Crispy Greek Chickpeas

Drain two 15-ounce cans chickpeas; pat dry. Toss with 2 tablespoons olive oil and 1 teaspoon kosher salt. Spread on 2 baking sheets and roast at 400˚ until crispy, about 40 minutes. Heat 1 1/2 tablespoons olive oil with the zest of 1 lemon and 1/2 teaspoon dried oregano in a skillet over low heat, 1 minute. Toss with the chickpeas; season with salt.

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Photo: Ralph Smith

French Onion Cottage Cheese Dip

Saute 1 chopped onion and 2 sliced garlic cloves in 1 tablespoon olive oil in a skillet over medium heat until golden, 12 to 15 minutes; season with salt and pepper and let cool. Puree 1 1/3 cups 4% cottage cheese in a food processor until smooth; add the onion mixture, 1 chopped scallion and 1 teaspoon white wine vinegar and pulse; season with salt and pepper. Serve with pita chips.

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Photo: Ralph Smith

Vegan Ranch Popcorn

Mix 1/4 cup nutritional yeast with 1 1/2 teaspoons dried dill, 1 teaspoon kosher salt and 1/2 teaspoon each garlic powder, onion powder and pepper. Heat 2 tablespoons olive oil in a large pot over medium heat with 3 popcorn kernels. When they pop, add 1/2 cup popcorn kernels, partially cover and cook, shaking the pot occasionally, until the popping subsides. Toss the popcorn with 3 more tablespoons olive oil and the seasoning mixture.

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Photo: Ralph Smith

Soy-Sesame Quick Pickles

Mix 2 tablespoons each rice vinegar and soy sauce, 1 tablespoon honey and 1 teaspoon toasted sesame oil in a shallow dish. Add 4 Persian cucumbers (quartered lengthwise) and a pinch of red pepper flakes. Toss well and refrigerate 30 minutes. Drain and sprinkle with salt.

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