June 03, 2017

Rachael Rufino

6 Summer Snacks for Every Chef Level

Topics: Creativity, Learning at Home

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As the weather warms up, it’s time to start thinking about what snacks to stock up on for all your outdoor activities and travels!  Most of these easy do-it-yourself snacks contain inexpensive ingredients that are sitting in the pantry at home.  Straight from our Pinterest foodie board, these snacks are also easy to adjust for picky eaters and those with food allergens.  Whether you’re a cooking novice, kitchen master, or will be having little ones help you, these recipes are sure to please.  So chefs, to your stations!

 1. Tortilla Chips with Ranch Hummus

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Photo by Kitchen Counter Chronicles

Chips and dip, anyone?  This snack can be made in about 15-20 minutes.  Preheat the oven to 350°F.  Using cookie cutters similar in size, cut out shapes from the tortillas.  You may need to use a knife to cut out fine details- tortillas are more difficult to cut through than cookie dough.  Toss the tortilla shapes in a bowl with 2 tablespoons of olive oil until they are evenly coated on both sides.  Arrange the shapes on a parchment paper-lined baking sheet.  Sprinkle with salt and bake for 5 minutes.  Turn over the chips and bake for an additional 5 minutes, or lightly golden and crisp.  Once cool, they are ready to eat!

To make the hummus, combine all ingredients into a food processor.  Once desired consistency is achieved, pour into a bowl for immediate snacking or container for delicious travels.



Tortillas (any kind will do- flour, wheat, spinach, sundried tomato, gluten-free)

Cookie cutters

2 tablespoons of olive oil

½ teaspoon of salt



1 can of chickpeas

1/3 Greek yogurt (or sour cream)

1 teaspoon dried parsley

½ teaspoon garlic salt

1 teaspoon dried drill


Try dipping these chips in a variety of hummuses for extra taste bud fun!


2. Frozen Banana Chocolate Chip ‘Ice Cream’ Bites 

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Photo by The BakerMama

No dairy or no sugar needed!  These creamy, chocolatey snacks are perfect for cooling off on a hot day, or having a sweet ending to one.  The easy part is blending the two ingredients, the hard part is waiting until they’re frozen to eat (roughly 1 hour).  Blend 6 very ripe bananas in a food processor until smooth.  Stir in mini chocolate chips.  Grease a mini muffin pan (or ice cube tray) with non-stick cooking spray.  Fill each pocket with the banana ice cream mixture, top with additional chocolate chips, and place the pan in the freezer.  Once frozen, remove each bite with a fork.  To store, separate each layer of bites with parchment paper for stacking.  Bites can store in the freezer for up to three months- which is exactly how long the summer season is!


Banana Chocolate Chip ‘Ice Cream’

6 very ripe bananas

¾ mini chocolate chips


3. Cinnamon Apple Crisps

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Photo by Carrie's Experimental Kitchen

All makers of this recipe say these slow-baked crisps are worth–the-wait.  Preheat oven to 200°F.  Core and slice 4 apples, roughly 1/8” thick.  Toss the slices in bowl with cinnamon and sugar.  Spray a baking sheet with cooking spray and then line the apple slices flat on the sheet.  Bake the slices for 2-3 hours until the chips are dry yet still soft.  After they have cooled, place them into your mouth for immediate satisfaction or in a container for safe-keeping.


Cinnamon Apple Chips

4 apples cored and sliced 1/8” thick

1-2 teaspoons ground cinnamon

1-2 teaspoons granulated sugar (optional)


4. Fruit Roll-Ups

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Photo by Live Eat Learn

Creative chefs will appreciate the versatility of this snack.  Use any type or mixture of fruit (although you should steer clear of watery fruit such as melon) to create your ideal fruit leather!  Try a mixture of raspberries and strawberries, mango and chili or even blueberries and peaches!  Preheat oven to 200°F.  Blend all ingredients in a food processor until very smooth.  Line a baking tray with parchment paper and pour fruit mixture onto it, spreading evenly.  Bake for roughly four hours, or until the middle is no longer gooey, just sticky to the touch.  Once dried out, set wax paper on top and flip it over to cut into strips.  For the full roll-up experience, roll up fruit strips with wax paper strips!


Fruit Roll-Ups

2 cups of fruit

2 tablespoons honey

2 tablespoons lemon juice


5. Green Smoothies (3 ways)

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Photo by Emily Roach

Here are three green smoothie recipes that have been kid-tested and approved!  Blend ingredients in a blender until smooth.  Pour into a glass, take a sip and blissfully say, “Ahhhhhhh!”


Mango Monkey

½ cup milk (any kind will do- regular, soy, almond, coconut, lactose-free, cashew)

2 cups spinach

1 banana

1 cup frozen mango


Alligator Surprise

½ cup water

½ medium avocado scooped out

2 cups spinach

2 cups frozen pineapple


Green Queen (or King)

½ cup water

2 tablespoons flaxseeds or chia seeds

2 clementines, peeled

1 banana

2 cups spinach

½ cup frozen pineapple chunks


6. Carrot and Zucchini Muffins 

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Photo by Meaningful Eats

These gluten-free bites are great for kids and adults!  Think carrot cake, but with zucchini too.  Preheat oven to 350°.  Line a mini muffin pan with liners or coconut oil.  Mix almond flour, brown rice flour, salt, baking powder, baking soda, and cinnamon in a large bowl.  In a food processor, add coconut oil, maple syrup, egg and vanilla extract, pulsing until combined.  Add dry ingredients into the food processor and pulse until well incorporated.  Stir carrot and zucchini into the mixture.  Fill the muffin cups ¾ of the way full, bake for 15 minutes and let cool for 5 minutes.  Once cooled, eat all the muffins!


Carrot and Zucchini Muffins

½ cup shredded carrots

½ cup shredded zucchini

1 large egg

1 cup almond flour

1 teaspoon baking powder

½ teaspoon baking soda

¼ cup brown rice flour

2 teaspoons ground cinnamon

¼ teaspoon salt

1 teaspoon vanilla extract

1/3 cup coconut oil

1/3 cup maple syrup


For more delicious summertime meal ideas such as rainbow pizza and butternut squash mac and cheese, follow ThinkFun’s foodie board on Pinterest!

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