For long trips on the road, wholesome eats that will keep you fueled and focused are a must. So why not do a little prep work and start your journey off on the right foot? Lucky for you, I did all the research and came up with a list of easy recipes for healthy, homemade road trip snacks.
*all recipes below produce enough servings for 2 people*
Chili-Chocolate Fruit Bites
These little morsels are absolutely delicious and so simple to make! The spiced chocolate & salty garnish gives them the perfect combination of sweet, spicy, and salty.
- 4 ounces of dried fruit (you can either buy in-store, or make your own with a dehydrator)
- 1 cup of bittersweet chocolate chips
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon cayenne pepper
- Flake salt for garnish
- Line a baking sheet with wax paper and place dried fruit in a single layer.
- Heat the chocolate chips on the stovetop over low heat and when it is fully melted, stir in the cinnamon & cayenne.
- Dip each piece of fruit halfway into the chocolate, let the excess drip off, and place back on the baking sheet.
- Lightly sprinkle the chocolate-covered sections of the fruit with salt.
- Refrigerate uncovered until the chocolate hardens (around 15 minutes). Store in an airtight container placed in a cool place for up to 2 weeks.
Baked Veggie Chips
Chips that are vegetables? Sounds like a healthy alternative to me! These snacks are colorful, crunchy, and chockful of flavor.
- 1 medium zucchini or squash
- 1 medium sweet potato
- 3 small red potatoes
- 1 large carrot
- 2 tablespoons avocado oil
- 1/2 teaspoon sea salt
- 1/2 teaspoon oregano
- Dash of garlic powder & pepper
- Preheat oven to 400F and line a large baking sheet with parchment paper.
- Slice all the veggies into uniformly thin slices with a knife or mandoline. In a bowl, toss them with the oil & spices until evenly coated.
- Spread veggies on baking pan(s) and bake for 10 minutes. Flip. Bake for another 10-15 minutes until crispy and slightly brown.
- Remove from the oven and allow to cool before storing.
Flavored & Roasted Chickpeas
A crispy and savory snack that you will be constantly reaching for! Chickpeas are high in minerals and fiber so you won’t feel guilty when you start eating these by the handful.
- 2 (19oz) cans chickpeas, drained and rinsed
- 2 tablespoons avocado (or extra virgin olive) oil
- 3/4 teaspoon of sea salt and a dash of pepper
- 2 1/2 teaspoons of spices or finely chopped fresh herbs. (onion powder, chili powder, curry powder, cumin, smoked paprika, rosemary, thyme, etc.)
- Preheat oven to 375F.
- Spread chickpeas in a single layer onto a baking sheet and bake for 30 minutes. Stop every now and then to shake the pan.
- Remove the chickpeas from the oven and carefully add them to a bowl with the oil & spices. Toss well to coat the chickpeas evenly.
- Spread the them back onto the baking sheet and return to the oven for another 10 – 15 minutes until they are golden and crispy.
- Remove from oven and let cool before storing.
Looking for another snack to add to your packing list? Check out my recipe for No-Bake Granola Bars! Click here for the post.
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