8 Snacks So Good, You’ll Forget They’re Healthy

  1. roasted chickpeas

    Crispy Roasted Chickpeas

    When you roast chickpeas at a high temperature, they become golden and crisp on the outside and buttery and creamy inside. They’re as addictive as French fries!

  2. kale chips

    Maple Sesame Kale Chips

    AKA “kale crack” because they’re so addictive, these crispy chips are made from one of the healthiest vegetables on the planet. They’re salty, sweet and spicy. And the sesame seeds add nutty flavor and heft.

  3. smoothies

    Peach Mango Smoothies

    Refreshing smoothies make a perfect afternoon snack. These are made with frozen fruit and store-bought mango nectar, so you can whip them up in a flash.

  4. oat and nut energy bites

    No-Bake Oat & Nut Energy Bites

    Made with oats and nuts, these energy bites are the type of wholesome treat that you can feel good about giving to your family, whether for an on-the-go breakfast, lunch box stuffer, or car snack.

  5. baguette with butter

    Sliced Baguette with Butter, Radishes & Sea Salt

    Even if you’re not crazy about radishes, you’ll love this snack. The combination of soft butter, thinly sliced radishes, and flaky sea salt is surprisingly delicious.

  6. herbed cottage cheese spread

    L’Auberge Chez François Herbed Cottage Cheese Spread

    This delicious spread made from cottage cheese, sour cream, garlic and herbs comes from the celebrated L’Auberge Chez Francois in Great Falls, VA. Serve it with garlic toast or eat it with a spoon — either way, it’s irresistible.

  7. homemade granola bars

    Almond, Blueberry & Date Granola Bars

    These bars are crispy, chewy, and rich: a mishmash of nuts, cereal, coconut, and dried blueberries bound with a sweet almond butter-date paste. The best part? They hold together as well as store-bought bars.

  8. Quick and Easy Dill Pickles

    These are refrigerator pickles, which means quick and easy — no sterilizing jars or special canning equipment required. All you do is slice the cucumbers into spears, cover them with a brine, tuck them in the fridge and they’re ready to eat in 24 hours.

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