8 Homemade Snacks to Pack on an Airplane

It’s no secret that snacks in airports are expensive — read: ridiculously expensive.

And, I don’t know about you, but after purchasing a plane ticket, paying for my luggage and budgeting for my trip, I’m not trying to spend money on snacks.

So, next time I travel, I’m definitely packing a few of these homemade goodies.

8 Homemade Snacks to Pack on an Airplane:

Honey Roasted Chickpeas

Image Source: @spiceemporium

Ingredients: 

  • 1 can chickpeas, drained and rinsed
  • 1 1/2 teaspoons coconut oil, melted
  • 2 tablespoons honey
  • 1/2 teaspoon cinnamon
  • 1/8 teaspoon nutmeg
  • 1/4 teaspoon ground clove
  • 1/4 teaspoon cayenne pepper
  • 1/2 teaspoon salt

Directions:

  1. Preheat oven to 375 degrees F.
  2. Pat chickpeas dry then place them in a bowl.
  3. Toss with coconut oil.
  4. Line a baking sheet with parchment paper and spread chickpeas in one even layer.
  5. Bake 30 to 40 minutes, or until beans begin to turn crispy. Note: the chickpeas should have no softness left when removed from the oven.
  6. While chickpeas are baking, combine remaining ingredients and mix well.
  7. Gently toss hot chickpeas in the honey and spice mixture.
  8. Return to the baking sheet and bake an additional 10 minutes, or until a glaze has formed over the chickpeas.
  9. Cool completely before serving.
  10. Enjoy!
Sugar Cookie Puppy Chow

Image Source: Cooking Pinterest

Ingredients:

  • 4 1/2 cups Chex cereal
  • 8 ounces almond bark, melted
  • 2/3 cups rainbow sprinkles
  • 1 1/2 cups funfetti cake mix

Directions:

  1. Pour Chex cereal in a large bowl, set aside.
  2. In a microwave safe bowl, melt almond bark.
  3. Pour melted almond bark over cereal.
  4. Stir together gently, making sure not to break the cereal.
  5. Stir in sprinkles.
  6. Pour the funfetti cake mix into a large ziploc bag.
  7. Pour the almond bark covered cereal into the bag.
  8. Seal the bag or container and shake until all the cereal is coated with the funfetti cake mix.
  9. Enjoy!
Peanut Butter Energy Bites

Image Source: @pumpkin_n_spice

Ingredients:

  • 2/3 cup creamy peanut butter
  • 1/2 cup chocolate chips
  • 1 cup old fashioned oats
  • 1/2 cup ground flax seeds
  • 1 tablespoon of black chia seeds
  • 1 teaspoon of cinnamon
  • 2 tablespoons honey
  • 1 teaspoon of vanilla extract

Directions: 

  1. Add peanut butter, oats, flax seeds, chia seeds , cinnamon, honey and vanilla extract to a food processor.
  2. Pulse until ingredients are blended.
  3. Add mixture to a large bowl and stir in chocolate chips.
  4. Form energy bite mixture into 1″ balls and place on parchment-lined baking sheet.
  5. Cover and place in refrigerator for 2 hours.
  6. Enjoy!
Candied Pecans

Image Source: @treats_by_heather

Ingredients: 

  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar, packed
  • 1 tablespoon ground cinnamon
  • 1 teaspoon salt
  • 1/8 teaspoon cayenne
  • 4 cups pecans halves, unsalted
  • 1 egg white, whisked

Directions:

  1. Preheat oven to 300 degrees F.
  2. Add the granulated sugar, brown sugar, cinnamon, salt and cayenne to a large bowl.
  3. Whisk until evenly combined. Set aside.
  4. In a separate bowl, add pecans and egg whites, and gently toss until the pecans are evenly coated.
  5. Add in the sugar mixture, and toss until combined.
  6. Spread the mixture out in a single layer on a parchment-lined baking sheet.
  7. Bake for about 40 minutes, removing the nuts and giving them a stir every 20 minutes.
  8. Bake until the pecans are fragrant and the sugar coating is hardened.
  9. Remove from the oven, and let the nuts reach room temperature.
  10. Enjoy!
Rosemary Parmesan Popcorn

Image Source: @lindsaypleskotrd

Ingredients:

  • 2 sprigs fresh rosemary
  • 1 large garlic clove, peeled and smashed
  • 1/4 cup extra-virgin olive oil
  • 1/2 teaspoon garlic salt
  • ground black pepper
  • 1/2 cup un-popped popcorn kernels (or 12 cups freshly popped popcorn, unseasoned)
  • 1/4 cup freshly grated Parmesan cheese

Directions:

  1. Add one sprig of rosemary, smashed garlic clove and olive oil to a small saucepan.
  2. Heat on low and stir until fragrant.
  3. Stir in garlic salt and black pepper, to taste.
  4. Heat until very warm but not simmering. Set aside.
  5. Pop popcorn according to instructions.
  6. Pull leaves from second sprig of rosemary and finely mince. Set aside.
  7. Remove rosemary sprig and garlic clove from the warmed olive oil.
  8. Drizzle olive oil over popped popcorn and toss to coat.
  9. Sprinkle popcorn with grated Parmesan, 1 teaspoon fresh minced rosemary, garlic salt and black pepper.
  10. Enjoy!
Spicy Almonds

Image Source: @lydiareichardt

Ingredients: 

  • 2 tablespoons melted butter
  • 2 teaspoons Worcestershire sauce
  • 1 1/2 teaspoons chili powder
  • 1/2 teaspoon cumin
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon dried basil
  • 1/4 teaspoon onion powder
  • 1/2 teaspoon ground cayenne
  • 1 1/2 cups whole almonds
  • 1/2 teaspoon sea salt

Directions:

  1. Preheat oven to 350 degrees F.
  2. In large bowl whisk together butter, Worcestershire sauce, chili powder, cumin, garlic powder, dried basil, onion powder and cayenne.
  3. Add almonds and toss to coat.
  4. Spread in single layer on baking sheet.
  5. Bake for 18-20 minutes flipping several times.
  6. Remove from oven and sprinkle with salt.
  7. Enjoy!
Kale Chips

Image Source: @pinkgreens

Ingredients:

  • 1 medium-sized bunch of kale, washed and dried
  • 1/2 tablespoon olive oil
  • 1 pinch of salt
  • 1 pinch pepper
  • 1 pinch of garlic powder
  • whatever other seasonings you like

Directions:

  1. Preheat the oven to 300 degrees F.
  2. Wash your kale and shake off as much of the excess water as you can. Note: 8se a salad spinner, if you have one.
  3. Blow dry your kale. This definitely sounds weird, but it’s perfect for getting rid of all that excess water.
  4. Cut out the center stem.
  5. Add about 1/2 a tablespoon of oil, and massage into the kale.
  6. Sprinkle on salt, pepper, garlic powder and other seasonings onto the massaged kale.
  7. Rub seasonings into the leaves.
  8. Spread leaves out onto a parchment-lined baking sheet.
  9.  Put them in the oven for about 10 minutes, then rotate the sheet and let them bake another 10 minutes.
  10. Let cool.
  11. Enjoy!
Ranch Snack Mix 

Image Source: @the_chunky_chef

Ingredients:

  • 3/4 cup vegetable oil
  • 1 packet dry ranch dressing mix
  • 1 package oyster crackers
  • 1 box Cheez-its
  • 1 bag waffle pretzels
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 2 teaspoons dill weed

Directions:

  1. Preheat oven to 250 degrees F.
  2. In large bowl, combine oyster crackers, Cheez-its and pretzels.
  3. Drizzle with vegetable oil. Gently mix until crackers are coated.
  4. Mix in dried ranch dressing packet, onion powder, garlic powder and dill weed. Gently mix until crackers are coated.
  5. Spray two cookie sheets lightly with non-stick spray.
  6. Spread snack mixture evenly among cookie sheets.
  7. Bake for approximately 30 minutes. Halfway through, stir mixture and return to oven.
  8. Let cool.
  9. Enjoy!

So, ready to board a flight to your next adventure? We can help!

Image Source: Unsplash

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