6 Travel-Friendly Snacks For Kids

Being prepared with healthy snacks for my kids on road trips has saved me many times. Whether you're going on an airplane, a long car ride or to the beach for the day, having something nutritious to nibble on can keep your kids happy and save you from stopping at the gas station or concession stand for less healthy options. These 6 travel-friendly recipes don't require refrigeration. They're all kid-approved and delicious for the whole family to enjoy. 

Root vegetable chips

Peel vegetables and thinly slice with a mandolin, then coat evenly with olive oil on both sides. Arrange the vegetables on a baking sheet and sprinkle with salt. Bake at 400°F for approximately 30 minutes, until they are dry and crispy – but keep an eye on them so that they don’t burn.

Try any combination of root vegetables, such as:

• Sweet potatoes

• Yam

• Golden beet

• Red beet

• Parsnip

• Russet potato

• Turnip

• Rutabaga

• Yucca

Crispy chickpeas

Rinse and thoroughly dry 2 cups of cooked chickpeas. Coat the chickpeas with 2½ tbsp of olive oil and sprinkle with ½ tsp of salt. Bake at 400°F for approximately 20-30 minutes, stirring a few times as they cook. Once cooked, toss with a few teaspoons of spices if desired.

Try any combination of spices, such as:

• Onion powder

• Garlic powder

• Curry powder

• Chili powder

• Paprika

• Cumin

• Black pepper

• Fresh herbs

• Garam masala

If adding an additional liquid flavor such as balsamic vinegar or freshly squeezed lemon, combine these with the olive oil and add before cooking.

Kale chips

• 1 bunch of curly leaf kale

• 1 cup soaked cashews

• 1 small red bell pepper

• 1/3 cup nutritional yeast

• 4 tbsp olive oil & more to coat hands

• 3 tbsp fresh lemon juice or apple cider vinegar

• 1/2 tsp unrefined sea salt

• a little water, if needed for mixing

Soak cashews in a bowl with water, for a minimum of an hour or overnight. Wash and dry the kale and remove the thick stems. Break kale into bite-sized pieces and place it in a large mixing bowl. Coat hands with olive oil and massage kale to soften the texture and distribute the oil. Drain water from the cashews and put them in a blender with all other ingredients, except kale, then blend until smooth. A couple tablespoons of water can be added for consistency if needed. Pour the sauce over the kale and mix well. Bake in the oven on the lowest setting for 20-30 minutes, flipping halfway. Or dehydrate at 115 degrees until thoroughly dry.

Stovetop popcorn 

• 2/3 cup popcorn kernels (organic highly recommended)

• 1/4 cup coconut oil, or ghee

Optional toppings:

• Melted grass-fed butter

• Unrefined sea salt

• Nutritional yeast for a cheesy flavor

• Or raw honey for a sweet flavor (best warmed in a saucepan with butter before drizzling)

Put the oil into a large pot, place the lid on and turn the heat to high. With oven mitts on, swirl the pot around until the oil covers the bottom evenly. Once the oil is hot, add the kernels in and replace the lid. Swirl the pot again to coat the kernels in the hot oil, then keep the pot still on the burner and wait for the kernels to begin popping. Once they begin to pop, shake the pot occasionally to continue redistributing the oil while allowing the extra kernels to fall to the bottom of the pot. When popping slows to a few seconds between each pop, turn the heat off, but keep the pot on the burner. Carefully remove the lid to release the steam so the popcorn stays crisp. Wait a few more seconds for the final kernels to pop, then season as desired. 

Trail mix

• Pumpkin seeds

• Sunflower seeds

• Almond slices

• Unsweetened coconut ribbons

• Thompson raisins

• Golden raisins

• Goji berries

• Sprinkle of unrefined sea salt

Combine equal parts of all ingredients with a sprinkle of unrefined sea salt. Optional: roast nuts & seeds on a large baking sheet at 350° for 15 minutes, then let seeds cool before mixing.

Baked apple chips

• Green or red apples of your choice

Preheat the oven to 200F. Slice apples very thinly with a mandolin or sharp knife. No need to core the apple, but remove any remaining seeds. Spread the apple slices on a baking sheet lined with parchment paper. Be sure that none of the slices are overlapping at the edges. Bake in the oven for 2.5 to 3 hours, flipping every hour, until they have dried out completely. Leave the apple slices on the baking sheet to cool and crisp. To maintain crispiness, store in an airtight container until ready to serve – but remember that the apple chips must be completely cooled before storing.