37 Snack Ideas for Kids

From the Recipe Creator: This simple snack is the perfect, low-carb way to satisfy your pizza cravings. —Taste Recipes Test Kitchen

From the Recipe Creator: Healthy, fast and easy! This bread is a favorite of mine when prep time is tight and I have small amounts of different kinds of berries to use up. — Jennifer Coduto, Kent, Ohio

From the Recipe Creator: We eat a lot of peanut butter, so I decided to make my own. My homemade version is easier on my wallet, and I know what ingredients are in it. It's also a lot tastier! —Marge Austin, North Pole, Alaska

From the Recipe Creator: If you love smoothies but sometimes want to linger over breakfast instead of sipping it on the go, then this Jamba-inspired smoothie bowl is your answer. —Taste Recipes Test Kitchen

From the Recipe Creator: These grain-free, cheesy cauliflower breadsticks are made with vegetables instead of flour. Serve them with your favorite marinara sauce.—Nick Iverson, Denver, Colorado

From the Recipe Creator: Looking for a wonderful way to impress guests? You’ve got it—and you need only five ingredients to make these tasty apps! —Josephine Piro, Easton, Pennsylvania

From the Recipe Creator: Mini peppers are so colorful and are the perfect size for a two-bite appetizer. They have all the crunch of pita chips but without the extra calories. —Christine Hanover, Lewiston, California

From the Recipe Creator: These nice, light muffins, studded with cranberries, have a splash of orange flavor. They're so simple to fix, my husband and I each enjoy one for breakfast almost every morning. —Sara Eichenlaub, Burlington, Ontario

From the Recipe Creator: This lovely appetizer is almost too pretty to eat! Sweet watermelon cubes hold a refreshing topping that showcases cucumber, red onion and fresh herbs. —Taste Recipes Test Kitchen

From the Recipe Creator: When serving a crowd, double or quadruple this guacamole. The onion, tomato and mango can be chopped in advance. Add avocado just before serving. —Diana Nienberg, McComb, Ohio

From the Recipe Creator: My children like these roll-ups so much that they ask for them every day for lunch during the summer. Whenever I have leftover chicken or turkey breast, this is a delicious way to use it up. —Patricia Nieh, Portola Valley, California

From the Recipe Creator: Present these delicious breadsticks alongside an Italian favorite like lasagna or spaghetti. They're an attractive and edible addition to the table setting! —Carol Wolfer, Lebanon, Oregon

From the Recipe Creator: I made a healthier spin on pea pesto by subbing in vegetable broth for some of the oil and going easy on the cheese. For use on pasta, add more broth for a saucelike consistency. —Amber Massey, Argyle, Texas

From the Recipe Creator: This crowd-pleasing appetizer is healthy to boot! Folks will love to eat their veggies when they can dip them in this zesty, fresh alternative to hummus. —Kelly Silvers, Edmond, Oklahoma

From the Recipe Creator: This recipe is just like any other Asian wrap but with more flavor, a healthy twist and the convenience of a slow cooker. Instead of ordering Chinese, try making these yourself. —Melissa Hansen, Ellison Bay, Wisconsin

From the Recipe Creator: I love veggies and fresh ingredients this time of year. I make big bowls of this salsa, which we eat with pretty much everything in the summer when tomatoes are bountiful. My kids love it, though I leave out the jalapeno when making it for them. —Amy Gattuso, Madison Heights, Michigan

From the Recipe Creator: I created this appetizer because I entertain a lot and wanted something simple but special. People like these empanadas so much! I always make extra. —Lynn Scully, Rancho Santa Fe, California

From the Recipe Creator: Need an awesome snack for game day? My kids love these easy four-ingredient turkey pinwheels. Go ahead and make them the day before—they won’t get soggy! —Amy Van Hemert, Ottumwa, Iowa

From the Recipe Creator: A tasty combo of fresh fruit and creamy orange-kissed yogurt, this is guaranteed to disappear fast from your breakfast table. —Taste Recipes Test Kitchen

From the Recipe Creator: I love serving this blueberry scone recipe to visiting friends and family. I always make sure a have a few in the freezer. Just pop a frozen scone in the microwave for 20 seconds or so. —Joan Francis, Spring Lake, New Jersey

From the Recipe Creator: Tender, buttery crescents surround a delicious filling, making these appetizers a real standout. No one will guess that they're light! —Jennifer Kemp, Grosse Pointe Park, Michigan

From the Recipe Creator: The way my boys eat them, I would spend a fortune on honey graham crackers at the grocery store. So I decided to make a homemade version that is less processed—and less expensive. These are wonderful, although they still don't last long. —Crystal Jo Bruns, Iliff, Colorado

From the Recipe Creator: These chocolate chip scones are delicious warm, served with butter, when the chips are melted and gooey. —Diane LaFurno, College Point, New York

From the Recipe Creator: Serve this dish as an appetizer or a dessert—the choice is yours! If desired, the pineapple spears can be rolled in flaked coconut before grilling. —Taste Recipes Test Kitchen, Milwaukee, Wisconsin

From the Recipe Creator: These homemade crackers are decidedly light and crispy. An addictive snack on their own, they also pair well with a sharp white cheddar. —Jessica Wirth, Charlotte, North Carolina

From the Recipe Creator: I alter my sister's recipe by adding a finely chopped jalapeno pepper for a little heat. This tasty dip can be made ahead of time and refrigerated until serving. —Pat Roberts, Thornton, Ontario

From the Recipe Creator: I came up with this recipe when I was out of my usual muffin-making ingredients. I improvised, and the results were terrific! —Beckie Lapointe, Abbotsford, British Columbia

From the Recipe Creator: My grandma's recipe for beef rolls is easy to change up. Load them with ham, veggies, or even olives, as you like! —Kent Call, Riverside, Utah

From the Recipe Creator: My husband doesn't like traditional Texas cornbread, so I came up with this recipe. This is the only kind he'll eat. Yogurt makes this variation different from most. —Amanda Andrews of Mansfield, Texas

From the Recipe Creator: My mother-in-law handed down this recipe from her mother. These are a special treat—even better, I think, than those at a carnival or festival. —Delores Baeten, Downers Grove, Illinois

From the Recipe Creator: Edamame and corn give this unique salsa its unmistakable team colors. You can add a little salt if you like, too. A healthy alternative to creamy dips, it’s good for the extra point. —Maggie Lovat, Green Bay, Wisconsin

From the Recipe Creator: This wonderful recipe has been in my files for years. The chunks of fresh pear make each bite moist and delicious. —Lorraine Caland, Thunder Bay, Ontario

From the Recipe Creator: Clever little meatballs deliver the flavor and rich sauce of a traditional tamale in a bite-sized portion. They’re a delightfully different addition to a holiday spread. —Dolores Jaycox, Gretna, Louisiana

From the Recipe Creator: There's sweetness from the honey, chewiness from the raisins, hints of chocolate and cinnamon, and a bit of crunch. To save a few for later, wrap individual bars and place in a resealable freezer container. When you want a satisfying treat on short notice, just grab one and let it thaw for a few minutes. —Tasha Lehman, Williston, Vermont

From the Recipe Creator: We needed snack inspiration beyond peanut butter and jelly. These muffin tamales have all of the flavor of tamales without the fuss. Pair with skewered fruit. —Suzanne Clark, Phoenix, Arizona

From the Recipe Creator: Kid-friendly and quick, these crunchy oven-baked chicken fries are coated with a mixture of crushed potato chips, panko bread crumbs and Parmesan cheese. Dip them in ranch dressing, barbecue sauce or honey-mustard sauce.—Nick Iverson, Denver, Colorado

From the Recipe Creator: I wanted to put a new spin on muffins, so I mixed in some granola that contained lots of nuts, pumpkin seeds and shredded coconut. Then I brought a batch to work the next morning—success!—Megan Weiss, Menomonie, Wisconsin