13 Crunchy Snacks You Can Make at Home That Beat a Bag of Chips

Let us be honest: sometimes you do not want an apple, you want crunch. That loud, satisfying crunch is why it is so hard to stop at one handful of chips. The good news is that you can get that same feeling from crunchy snacks you make at home with simple, wholesome ingredients. Most of them need just an oven, a little oil and some salt or spice, and they cost less than packaged snacks too. Here are our favorite crunchy snacks for afternoon cravings, movie nights and lunch boxes. For more ideas, see our healthy snacks that crush afternoon cravings. Get ready for some serious crunch..

Spicy Roasted Chickpeas, the Best Crunchy Snacks

If you only make one snack from this list, make this one. Canned chickpeas roast in the oven until they turn golden and crunchy, then get tossed with smoked paprika, cumin and a pinch of salt. They taste like a cross between nuts and corn chips, and they bring fiber and plant protein too. Eat them warm, because they soften a little over time. Have you ever tried roasted chickpeas?

You will need: 1 can (15 oz) chickpeas, 1 tablespoon olive oil, 1 teaspoon smoked paprika, 1/2 teaspoon cumin, 1/2 teaspoon garlic powder, salt, a pinch of cayenne.

How to make it: 1. Heat the oven to 400F. 2. Rinse and dry the chickpeas very well, removing loose skins. 3. Toss with oil and roast 25 to 30 minutes, shaking the pan halfway. 4. Toss the hot chickpeas with the spices and salt.

Baked Kale Chips, Green Crunchy Snacks

Kale chips sound like something only health nuts eat, until you try one. Kale leaves bake into paper thin, crispy chips that shatter in your mouth. A little olive oil, salt and parmesan or nutritional yeast make them taste cheesy and addictive. The secret to these crunchy snacks is drying the leaves well and using low heat. Quick poll: would you try kale chips, (A) yes, (B) maybe or (C) never?

You will need: 1 bunch curly kale, 1 tablespoon olive oil, 1/4 teaspoon salt, 2 tablespoons parmesan or nutritional yeast.

How to make it: 1. Heat the oven to 300F. 2. Tear the kale off the stems, wash and dry completely. 3. Massage with oil and salt and spread out in one layer. 4. Bake 20 to 25 minutes until crisp, then sprinkle with parmesan.

Cinnamon Apple Chips, Sweet Crunchy Snacks

Apple chips are sweet, crunchy and taste like fall. Thin apple slices bake low and slow until they dry out and turn crisp, with just a dusting of cinnamon. No added sugar needed. They are crunchy snacks that fit any lunch box and a fun after school treat. Kids love watching them shrink in the oven. Which apple is your favorite: (A) Honeycrisp, (B) Gala, (C) Granny Smith or (D) Fuji?

You will need: 2 apples, 1 teaspoon cinnamon.

How to make it: 1. Heat the oven to 225F. 2. Slice the apples very thin, about 1/8 inch, with a knife or mandoline. 3. Lay them on parchment and sprinkle with cinnamon. 4. Bake 1 1/2 to 2 hours, flipping once, then cool to crisp up.

Stovetop Popcorn With Real Butter

Popcorn is a whole grain, and when you make it yourself, you control the salt and butter. Stovetop popcorn is fast, fluffy and so much better than the microwave bags. Try fun toppings like cinnamon sugar, parmesan or chili lime. It is the ultimate movie night pick among crunchy snacks. Be honest, are you a (A) butter and salt person or (B) a sweet popcorn person?

You will need: 1/3 cup popcorn kernels, 2 tablespoons oil, 1 tablespoon melted butter, salt.

How to make it: 1. Heat the oil with 3 kernels in a large covered pot. 2. When they pop, add the rest of the kernels and cover. 3. Shake the pot as it pops and remove from heat when popping slows. 4. Toss with butter and salt.

Crunchy Granola Clusters

Big, crunchy granola clusters are the best part of the bag, so why not make a whole batch of them? Oats, nuts and seeds are mixed with honey and a little egg white, which helps them stick together into chunky bites. Eat them by the handful or sprinkle them over yogurt. How do you eat your granola: with milk, yogurt or straight from the jar?

You will need: 2 cups rolled oats, 1 cup mixed nuts, 1/4 cup seeds, 1/3 cup honey or maple syrup, 3 tablespoons oil, 1 egg white, 1 teaspoon cinnamon, salt.

How to make it: 1. Heat the oven to 325F. 2. Mix the oats, nuts, seeds, cinnamon and salt. 3. Whisk the honey, oil and egg white and stir in. 4. Press flat on a lined pan, bake 30 to 35 minutes without stirring, cool and break into clusters.

Baked Sweet Potato Chips

Sweet potato chips are naturally sweet and salty and full of color. Slice them thin, bake them low and you get crisp chips without a fryer. A little smoked paprika makes them taste like barbecue chips. Like all oven baked crunchy snacks, keep an eye on them at the end, because thin chips go from golden to burnt quickly. Would you dip these in something or eat them plain?

You will need: 2 sweet potatoes, 1 tablespoon olive oil, 1/2 teaspoon smoked paprika, salt.

How to make it: 1. Heat the oven to 250F. 2. Slice the sweet potatoes very thin and pat dry. 3. Toss with oil, paprika and salt and lay in one layer. 4. Bake 1 1/2 to 2 hours, flipping halfway, until crisp.

Roasted Pumpkin Seeds

Do not throw away those Halloween pumpkin seeds! Rinse them, dry them and roast them with oil and salt for one of the best fall crunchy snacks. They are full of minerals and have a nutty flavor. Try them sweet with cinnamon sugar or spicy with chili. It is a fun job for the kids after carving pumpkins. Are you carving a pumpkin this year?

You will need: 1 cup pumpkin seeds, 1 tablespoon olive oil or melted butter, 1/2 teaspoon salt, optional chili powder or cinnamon sugar.

How to make it: 1. Heat the oven to 325F. 2. Rinse the seeds and dry them well with a towel. 3. Toss with oil and salt and spread out. 4. Roast 20 to 25 minutes, stirring every 10 minutes, until golden.

Homemade Banana Chips

Banana chips from the store are often fried and sugary, but homemade ones bake into sweet, chewy crisp coins. Use bananas that are just ripe, not too soft. A squeeze of lemon keeps them from browning. They are perfect for trail mix, oatmeal topping or a lunch box snack. Did you know banana chips are a classic in India and Southeast Asia?

You will need: 2 just ripe bananas, 1 tablespoon lemon juice, optional cinnamon.

How to make it: 1. Heat the oven to 225F. 2. Slice the bananas into thin, even coins. 3. Brush with lemon juice and lay on parchment. 4. Bake 1 1/2 to 2 hours, flipping halfway, then cool to crisp.

Parmesan Zucchini Chips, Veggie Crunchy Snacks

These zucchini chips are a clever way to turn a summer squash into one of the most addictive crunchy snacks. Thin zucchini rounds are coated in parmesan and breadcrumbs and baked until golden. Serve them with marinara for dipping. They are best eaten fresh from the oven. Do your kids eat zucchini, or is this the trick you need?

You will need: 2 zucchini, 1/2 cup panko breadcrumbs, 1/3 cup grated parmesan, 1 egg, 1/2 teaspoon garlic powder, salt.

How to make it: 1. Heat the oven to 425F. 2. Slice the zucchini into 1/4 inch rounds and pat dry. 3. Dip in beaten egg, then in the panko, parmesan and garlic mix. 4. Bake 20 to 25 minutes, flipping once, until golden.

Crispy Plantain Chips

Plantain chips are loved across the Caribbean, Latin America and West Africa. Green plantains are sliced thin and baked or lightly fried until crisp and golden. They taste like a cross between a potato chip and a banana, with a gentle sweetness. Sprinkle with salt and a little lime. Have you ever tried plantain chips?

You will need: 2 green plantains, 1 tablespoon oil, salt, lime.

How to make it: 1. Heat the oven to 375F. 2. Peel the plantains and slice very thin. 3. Toss with oil and salt and lay in one layer. 4. Bake 15 to 20 minutes, flipping once, until golden and crisp, then squeeze lime over.

Build Your Own Trail Mix

Trail mix is the easiest snack on this list and one of the most fun. Mix your favorite nuts, seeds, dried fruit and a few chocolate chips, and pack it in little bags. These crunchy snacks are perfect for hikes, road trips and busy afternoons. Watch the portions, since nuts are rich. What goes in your dream trail mix: (A) chocolate, (B) dried mango, (C) pretzels or (D) all of it?

You will need: 1 cup almonds, 1 cup cashews or walnuts, 1/2 cup pumpkin seeds, 1/2 cup raisins or dried cranberries, 1/4 cup dark chocolate chips.

How to make it: 1. Add everything to a large bowl. 2. Toss well. 3. Divide into small bags or jars. 4. Store in a cool place for up to 2 weeks.

Seeded Herb Crackers, Savory Crunchy Snacks

Homemade crackers are easier than you think. Flour, seeds, olive oil and herbs are rolled thin and baked until crisp. These crunchy snacks are perfect with cheese, hummus or dips, and you can cut them any shape you like. Once you make your own, the boxed ones taste flat. Which dip would you pair them with first?

You will need: 1 cup whole wheat flour, 1/4 cup mixed seeds, 1 teaspoon dried rosemary or thyme, 1/2 teaspoon salt, 3 tablespoons olive oil, 1/3 cup water.

How to make it: 1. Heat the oven to 375F. 2. Mix the flour, seeds, herbs and salt, then add the oil and water to make a dough. 3. Roll very thin on parchment and cut into squares. 4. Bake 15 to 20 minutes until golden and crisp.

Spiced Roasted Almonds

We end with a snack you can keep in your bag for any craving. Raw almonds roast with a little oil, smoked paprika, rosemary and sea salt until warm and toasty. They are rich in healthy fats and protein, so a small handful goes a long way. They also make a lovely holiday gift in a jar. So, which of these crunchy snacks are you making first? Tell us in the comments!

You will need: 2 cups raw almonds, 1 tablespoon olive oil, 1 teaspoon smoked paprika, 1 teaspoon chopped rosemary, 1/2 teaspoon sea salt.

How to make it: 1. Heat the oven to 350F. 2. Toss the almonds with oil, paprika, rosemary and salt. 3. Spread on a pan and roast 10 to 12 minutes, stirring once. 4. Cool completely so they turn crunchy.