If you are looking for a healthy paleo snack recipes for weight loss you can eat on the go, checkout this 16 amazing healthy paleo snack recipes you can eat on the go.
16 Amazing Healthy Paleo Snack Recipes You Can Eat On The Go
1. Quick & Easy Kale Chips
Kale chips are one of the healthiest snacks on the planet, and you don’t have to be a gourmet chef in order to get them right. The beauty of eating kale chips is that there’s no debate over whether they are Paleo or not.
The ingredients are as simple as it gets: as much kale as you want with enough olive oil to coat them, and then some salt and pepper until you’re happy with the way they taste.
Making them is super easy, and doesn’t take long from start to finish, maybe 20 minutes total. Eat these for a protein and fiber packed snack with lots of vitamins and minerals.
- 1 bunch of kale, washed and dried
- 2 tbsp organic olive oil
- organic sea salt to taste
- Preheat oven to 300 degrees. Remove the center stems and either tear or cut up the leaves.
- Toss the kale and olive oil together in a large bowl; sprinkle with salt. Spread on a baking sheet (or two, depending on the amount of kale). Bake at 300 degrees for 15 minutes or until crisp.
2. Homemade Baked Cinnamon Apple Chips
These apple chips will do a good job of satisfying your need for something crunchy, as well as something sweet. They’re baked, not fried, so right off the bat you’re coming out ahead than if you were to eat an ordinary chip.
These are apples and not potatoes so you’re avoiding eating potatoes, one of the foods not allowed on Paleo.
The ingredients list contains just two items, apples and cinnamon, so this healthy paleo snack recipes is as pure as it gets, especially if you’re using organic apples, like you’re supposed to.
- 1-2 apples (I used Honeycrisp)
- 1 tsp cinnamon
- Preheat oven to 200 degrees.
- Using a sharp knife or mandolin, slice apples thinly. Discard seeds. Prepare a baking sheet with parchment paper and arrange apple slices on it without overlapping. Sprinkle cinnamon over apples.
- Bake for approximately 1 hour, then flip. Continue baking for 1-2 hours, flipping occasionally, until the apple slices are no longer moist. Store in airtight container.
3. Zucchini Chips
One way to avoid eating potatoes as a snack is to replace a popular snack like potato chips with a healthier version. Using zucchini in place of the potatoes is a great idea, and gives you added nutrition.
Zucchini makes a great choice to make into a chip because all it requires is some slicing and you have nice round pieces ready to be made into chips. They are easy to make, and the healthy paleo snack recipes is versatile in how it lets you dust them with whatever seasonings you like.
This means you could make them BBQ Zucchini chips, or Ranch Zucchini chips, just by adding different seasonings. Just be sure to check the label on the seasoning packet to see if it’s Paleo.
The trick is in the thickness of the slices, if you slice then too thin, they’ll crumble and burn in the oven, so make sure you slice them thick enough to stay nice. Usually about 5mm is a good start. After you slice them, stick them in a bowl and lightly salt them. Let them sit for about 30 mins.
Line an oven-rack with a baking sheet and lay them out, then pat them dry with paper towel. Meanwhile, heat the oven to about 120C (250F)
Brush the slices with olive oil, place in the oven for about 45 mins, then turn off the oven and let them sit for another 45 mins.
Sprinkle them with salt, pepper or any seasoning you like!
4. Energy Bars
Remember that the point of snacking on Paleo is not a form of escapism or a pig out session, it’s to get you to your next full meal and provide you with energy when you hit a dip.
These energy bars have what it takes to propel you forward with a nice mix of fruits, nuts, and seeds you’ll be able to go from depleted to energized just by eating one.
They also store up nicely so you can make a batch of them and keep them for the week, allowing yourself one or two a day at strategic times when you start getting hungry and it’s nowhere near mealtime.
- 1 medium, banana (very ripe works best)
- 1/4 cup nuts (I used salted cashews)
- 1/3 cup dried fruit (I used cherries)
- 1/4 cup seeds (I used sunflower seeds, or sub for more nuts)
- 1/4 cup vanilla protein powder (try with another flavor and let me know how it is)
- 2 tbsp arrowroot starch (or other starch)
- 1/2 cup almond flour (thought I should add parenthesis here too)
- In a bowl, mash the banana well with a fork or other handy utensil. It doesn’t have to be perfect.
- Add almond flour and arrowroot starch and mix well.
- Add in your mix-ins and stir well.
- Grease a small pan (I used a meatloaf pan and it was perfect) with your favorite oil and pour mixture in, pressing down where needed to evenly distribute throughout.
- Bake on around 275 for 30-40 minutes, or until the edges start to brown.
- Take out the loaf, and cut into cute bars or squares.
- Power up as needed! And store in the fridge after a day.
5. Spiced Butternut Chips
These chips are made from butternut squash, but you won’t be able to tell by the way they taste. They bake up so crispy and crunchy you’d swear it was a potato chip if you didn’t know any better.
They are using gingerbread seasoning on these, which is an interesting choice for a snack, and sure to give your taste buds a new experience.
Compared to most snacks you’ll enjoy the fact that these rank pretty well in terms of the amount of carbs they contain, as well as the calories. Not that you’re counting any of that stuff on Paleo, it’s just nice to know.
- 1 medium butternut squash (400g / 14.1 oz)
- 2 tbsp extra virgin coconut oil or ghee or red palm oil (sustainable from West Africa), melted
- 1 tsp gingerbread spice mix (~ 1/2 tsp cinnamon, pinch nutmeg, ginger, cloves and allspice)
- pinch salt (or more in case you don’t use stevia and prefer the chips salty)
- optional: 3-6 drops liquid Stevia extract (I recommend SweetLeaf or NuNaturals) or other healthy low-carb sweetener from this list
- Preheat the oven to 125 °C/ 250 °F. Peel the butternut squash and slice thinly on a mandolin. If you are using a knife, make sure the slices are no more than 1/8 inch (1/4 cm) thin. Place in a bowl.
- In a small bowl, mix melted coconut oil, gingerbread spice mix and stevia.
Note: Butternut squash is naturally sweet and you may not need to use any sweetener.
- Pour the oil mixture over the butternut squash and mix well to allow it everywhere.
- Arrange the slices close to each other on a baking tray lined with parchment paper or a rack or an oven chip tray (you will need at least 2 of them).
- Place in the oven and cook for about 1.5 hour or until crispy (the exact time depends on how thick the chips are).
Note: Half way through, you can spray them with a bit of coconut oil to help them crisp up.
- Although the chips shouldn’t burn at low temperature, you should keep an eye on them. When done, let them cool down and store in an air-tight container for up to a week.
6. Jalapeno Pumpkin Seeds
Pumpkin seeds are one of the healthiest seeds you can eat, and making them taste as good as they can means you’ll be more inclined to eat them, and therefore more likely to benefit from the nutrients they contain.
This healthy paleo snack recipes uses real jalapenos to deliver the heat, and keeps things elegant by only using the requisite number of ingredients to get these to taste right.
For example, there’s olive oil, which is used to help roast the seeds, but it also helps the paprika and salt stick to the seeds so you get flavor on each one.
- 1 1/2 cups pumpkin seeds, cleaned & dried
- 3 jalapeño peppers, sliced
- 3 tablespoons olive oil
- sea salt and paprika, to taste
- Prep Work: Once you’ve removed the seeds from the pumpkin, sorted pumpkin guts from pumpkin seeds, rinsed the seeds under cold running water, patted dry the seeds with a paper towel and transferred to a rimmed baking sheet to dry overnight or 24 hours – you should have dry-ish seeds, and you’re ready to begin.
- Preheat the oven to 350°F
- If you haven’t already, spread pumpkin seeds out on a rimmed baking sheet.
- Add olive oil and sea salt and stir pumpkin seeds with your hands to combine.
- Lay slices of jalapeño peppers on top of seeds.
- Sprinkle paprika over the top of everything, generously.
- Bake for 10 minutes.
- Use a spatula to move the seeds and peppers around. Bake for another 5 minutes.
- Move mixture around some more and bake for a final 5 minutes.
- Remove tray from oven and let everything rest for 15-30 minutes to let the jalapeño-ness soak into the seeds.
- Store in an airtight container…if you don’t finish them all in one sitting.
7. Italian-Style Zucchini Rolls
These zucchini rolls look so good you might not want to eat them. But you will! They’ve got a really unique list of ingredients that includes bacon, goat cheese, and sun-dried tomatoes, so you’re getting vitamins, minerals, protein, and more from each item used.
Even the roll itself is nutritious, because it’s made from zucchini. These roll up into nice bite sizes which makes them great for solo popping or for serving to company. They’re also very easy to make, it’s just a matter of laying out the ingredients and then rolling them up.
Ingredients: (makes 4 servings, 24-28 wraps)
- 3 small or baby zucchini, organic (210g / 7.4 oz)
- 14 thin slices streaky bacon (175g / 6.2 oz)
- 1 cup goat cheese, soft (200g / 7.1 oz)
- 1/2 cup sun-dried tomatoes, drained (55g / 1.9 oz)
- 4 tbsp raspberry vinegar or any other fruit vinegar, see recipe for my Home-made Fruit Vinegar. You can also use any sugar-free fruit vinegar like Star’s Red Raspberry Vinegar or balsamic vinegar.
- 1/2 cup fresh basil
- Preheat the oven to 200 °C/ 400 °F. Using a peeler, slice the zucchini into thin stripes.
- Place in a bowl and add the vinegar. Make sure you cover the zucchini from all sides. Leave to rest for 10 minutes.
- Cut the bacon lengthwise and place on a rack or a baking tray lined with parchment paper. Bake until slightly crispy (but still soft) for about 5 minutes. Remove from the oven and place a bacon stripe onto each zucchini slice. Top with soft goat cheese, a small piece of sun-dried tomato and freshly chopped basil.
Note: Use drained, chopped sun-dried tomatoes marinated in oil. In most cases, the oil used is a mixture of sunflower and olive oil. I wouldn’t recommend using it, as sunflower oil used in such product is almost certainly processed.
- Wrap the zucchini rolls and pierce each one of them with a toothpick.
8. Chocolate-Frosted Hostess Donuts
This healthy paleo snack recipes does its best to replicate the chocolate Hostess brand donuts, but in a way that gets rid of the lousy ingredients and replaces them with wholesome ones.
They contain wonderful things like medjool dates, eggs, and coconut flour, rather than what you’ll find in a package of Hostess donettes.
The main ingredient in those is sugar, followed by partially hydrogenated vegetable oil which provides trans fat, and wheat flour. Not a good snack to get into the habit of eating, but these replicas won’t set you back.
- For the donuts:
- 5 medjool dates, pitted
- 1 tbsp water, separated into 1/2 tablespoons
- 3 eggs
- 1 tsp vanilla
- 1/4 cup coconut flour
- 1/4 cup coconut oil, melted
- 1 tbsp cinnamon
- 1/4 tsp baking soda
- salt to taste
- For the frosting:
- 1/2 cup Enjoy Life Chocolate Chips
- 1 tbsp coconut oil
Turn on donut hole maker (You could also make these into regular donuts and cook at 350 for about 15 or so minutes).
Combine dates with 1/2 tbsp of water and heat in microwave for about 30 seconds.
Remove and add the other 1/2 tbsp and mash together to create a paste.
Combine date paste, eggs, and vanilla in a food processor until well combined.
Add in the rest of the ingredients and continue to process until all ingredients are incorporated.
Add appropriate amount of batter to donut hole maker and use as instructed (Mine took about 3 or so minutes for each batch, but this will vary for different types).
While your donuts are baking, prepare the frosting by combing chocolate chips and coconut oil over LOW heat until melted.
Once donuts are completely cooled, dip each in frosting with a toothpick or skewer and completely cover, tapping off excess frosting. (I used a longer skewer stick and placed them standing up in a cup to harden, but if you aren’t concerned with appearance, you can dip them with a fork or spoon, even, and just place them on a plate).
Place donuts in refrigerator to completely harden (about 1 hour).
- Preparation time: 5 minutes
- Cook time: 15 minutes
- Total time: 20 minutes
9. Bacon Blue Cheese Spin Dip
Here’s a great game day dip that you can serve up and feel like you’re having a real treat. Use one of the chip recipes on this page to scoop up this flavorful dip. It’s a sure winner when bacon and bleu cheese join spinach and artichokes.
It’s like taken a proven success and adding two more delicious ingredients to it. You may want to drop the bleu cheese if you know for certain that you can’t handle any cheese, but many Paleo eaters will make an exception for a bit of cheese on occasion.
10. Eggplant Jerky
The number of things that modern day cooks can do to vegetables is growing, and they’re coming up with new ways to make eating vegetables fun and desirable.
This time they’ve managed to make a jerky out of eggplant, which makes it great to include when you’re having some beef jerky.
Paleo is all about balancing out your meat intake with veggies, which would make a snack of beef jerky and eggplant jerky a pretty balanced way to go.
They provide two different ways to make these, one for those that own a dehydrator and one for those that don’t.
- 1 large eggplant (about 1 pound)
- 1/2 cup olive oil
- 4 tablespoons balsamic vinegar
- 2 tablespoons pure maple syrup
- 1/2 teaspoon paprika
- Regular or applewood-smoked salt
- Wash eggplant and slice into thin strips. For ease in snacking you can cut long strips in half crosswise. Leave full-length for a more bacon-like appearance.
- In a large bowl whisk together oil, vinegar, maple syrup, and paprika. Place strips in the mixture a few at a time, turning to make sure each is completely coated. If you run short of marinade, add a little more oil and stir it in with your hands.
- Marinate 2 hours. Then, place strips on baking sheets or dehydrator trays as follows:
- To dry in the oven: Line one or two rimmed baking sheets with parchment paper. Lay strips on sheets, close together but not overlapping. Sprinkle on a little salt (you don’t need much). Place in oven on lowest setting for 10 to 12 hours (ovens’ lowest setting varies, thus drying time will vary) or until dry and fairly crisp, turning strips partway through. Check occasionally, and if any oil pools on the sheets, blot with a paper towel.
- To dry in a food dehydrator: Lay strips on mesh trays. While you do this, place a tray fitted with a solid sheet underneath the mesh tray to catch any drips. Strips should be close but not overlapping. Sprinkle on a little salt (again, you don’t need much). Place trays in dehydrator. Some oil may drip off during dehydrating, so place the tray with the solid sheet (you could use the one used earlier to catch drips of marinade) underneath the mesh trays holding the strips, and lay a couple of paper towels on the sheet. Dehydrate at 115°F for 12 to 18 hours or until dry and fairly crisp.
- Store strips in an airtight container or plastic bag. Place a paper towel under or around strips to absorb any excess oil.
11. Paleo Apple ‘Nachos
This might be the most healthy paleo snack recipes for nachos you’ll ever see, with apples standing in for tortilla chips, and healthy toppings.
Of course it won’t replicate the savory and spicy joy of nachos, but they’re going for more of a salty, chocolatey, sweet experience with these, and mostly just referring to the way nachos are presented.
The use of coconut, almond butter, and almonds means you’re going to get a nice nutty, crunchy, and sweet taste with each bite, making this a fun snack for movie night or anytime really.
- fresh lemon juice
- almond butter
- chocolate chips
- unsweetened shredded coconut
- sliced almonds
- slice apples and toss with the lemon juice in a large bowl
- arrange the apples in a plate and drizzle with almond butter. You can use a pastry/piping bag or a ziploc bag to drizzle the almond butter.
- sprinkle with shredded coconut, chocolate chips and
12. Cajun Cauliflower Mini Dogs
- 12 mini sausages I used Cajun spiced ones, but you could use plain or other kinds (make sure they are gluten free, nitrate free and low carbs, 2 carbs or less per serving), Like Applegate Farms Brand.
- 1 cup cauliflower riced or ground in food processor.
- ¼ cup coconut flour where to buy coconut flour
- 2 lg eggs beaten.
- ¼ cup grated cheese of choice (I used cheddar) * Optional, can omit for dairy free.
- 1 ½ tbsp butter melted or coconut oil, melted.
- ½ tsp baking soda + 1 tsp apple cider vinegar mixed in a separate pinch bowl . will be very fizzy
- 1 tbsp red pepper sauce I used Frank’s Red pepper Sauce (you can use more or less red pepper sauce depending on your spicy meter, one tbsp. made a mild to medium spice level.) * optional.
- ½ tsp ground mustard powder.
- ¼ tsp smoked paprika or paprika.
- ¼ tsp sea salt.
- 1/8 tsp chili powder.
- 1 tsp to 2 minced jalapeños or mild chilies *optional only for spicy lovers.
- Dipping Options:
- Organic mustard (check ingredients for gluten) * optional.
- Favorite hot sauce I used Frank’s Red Pepper Sauce (make sure gluten free and low carb).
Preheat oven to 400 F, and line a baking sheet with parchment paper or oil a baking sheet.
Put cauliflower florets into the food processor and process until rice texture forms, or can rice or grate it.
In large mixing bowl combine: cauliflower rice, coconut flour, eggs, optional cheese, butter or coconut oil, melted, red pepper sauce, ground mustard, paprika, sea salt, chili powder, optional minced jalapenos or chilies, and baking soda-vinegar mixture. Stir until thoroughly combined.
Place a small spoonful of cauliflower batter on the baking sheet, then smash flat with spoon. Repeat 12 times* as shown in photo above. Could skip this part for a faster prep, but there will be a small open spot at bottom of dog. I did a few each way and it worked out great.
Take mini sausages and press one dog into each battered section on the baking sheet *as shown in photo above.*
Place another spoonful of batter on top of each dog. Use fingers and hands to squish batter around and cover sausages,* as shown in photo above.*
Then I used the back of spoon to smooth a little, but they don’t have to be pretty. Once sausages are covered and shaped, they can go into the preheated oven.
Bake for 23 minutes, or until top are somewhat firm, and browning.
Remove, cool, and serve with favorite dipping sauce, mustard, or hot sauce.
13. Wholefood Simply Snack Bars
These snack bars will definitely cure you of any food cravings, which makes them great as an emergency backup while you’re on the Paleo plan.
Paleo is definitely not about starving yourself, or torturing yourself by depriving yourself of enjoyable foods, and these bars are proof of that. Imagine having a supply of these at the ready for times when you’re hungry but your next meal won’t be for a few hours.
You’d be able to quell any signs of hunger which can often lead to diet-ruining food choices. However, as long as you’re eating balanced Paleo meals in the proper portions you shouldn’t be getting hungry until several hours after you’ve eaten.
- 1/2 cup almond butter*
- 1 cup (250 grams) cooled roast pumpkin or pumpkin puree
- 3 cups desiccated coconut (finely shredded dried coconut)
- 1 (150 grams) ripe banana
- 1 teaspoon cinnamon
- 1 teaspoon vanilla
- pinch of salt
- you can use half hulled tahini and half honey in place of the nut butter.
- Preheat your oven to 175 Degrees Celcius or 350 Degrees Fahrenheit.
- Grease and line a 20cm x 20cm square cake tin with baking paper hanging over the sides for easy removal.
- Place all ingredients into your blender or food processor in the order listed, blend to combine.
- Press the mixture into the tin and cook for 30 minutes or until golden on top and an inserted skewer comes out cleanly.
- Remove from the oven, leave in the tin for five minutes then carefully move the slice onto a cooling rack. Once it has cooled chop into bars.
14. Cheesy BLT Bites
These BLT bites have the T built right in because they’re served up on a cherry tomato. She’s using cream cheese here, which you can sub out Paleo approved cream cheese for and be all set.
The B of the BLT is covered with a respectable amount of bacon per bite. The T comes in the form of spinach, so you’re getting a nutritional upgrade from plain old lettuce which doesn’t have nearly as many vitamins and nutrients that spinach has.
Dust these with a bit of parmesan cheese, one cheese that most Paleo-ers accept as OK, and you’re good to go.
- 4 oz French bread baguette, sliced diagonally into ½ ounce slices (about ½” thick)
- 4 wedges of The Laughing Cow Creamy Light Swiss flavor cheese, softened to room temperature
- ½ cup shredded or finely chopped lettuce
- 4 slices center cut bacon, cooked crisp and crumbled or chopped
- 4 grape tomatoes, sliced
- Pre-heat the oven to 400. Place the baguette slices on a foil lined baking sheet and spray the tops with cooking spray. Flip the slices over and spray the other side as well. Place the baguette slices in the oven for 10-14 minutes until the edges are golden.*
- Place the cheese wedges in a dish or on a plate and use a butter knife to mash the wedges and stir them into a creamy spread. Spread each toasted baguette slice with the cheese, dividing it evenly amongst the bread (each slice will get ½ a wedge of cheese).
- Layer about a tablespoon of shredded lettuce, a half piece of bacon and half a tomato over the cheese on each crostini and serve.
*If you are only using a few crostini for a snack, you can either make all the baguette slices at once and use them as needed for a few days (store in a sealed zip-top bag) or you can just make the toasted baguette slices as needed. I like making all of them at once because then they’re ready when I want to eat them!
15. Vanilla Pumpkin Seed Clusters
These clusters are great for popping, and they’re made from one of the healthiest seeds out there, pumpkin seeds. In fact there’s only four different ingredients to these, so they’ve kept it very simple, and you don’t have to worry if there are any unapproved items here.
These are going to be sweet from the use of honey and coconut sugar, with a strong vanilla flavor from the vanilla extract. You can use these to satisfy your sweet tooth without the need to eat an entire dessert.
- 115 g 1/2 cup pumpkin seeds
- 1 tsp vanilla extract
- 2 tsp maple syrup
- 2 tsp coconut sugar
- Water boiled
Preheat oven to 150c.
In a medium bowl, combine the honey, coconut sugar and vanilla. Stir together to create a thick paste then add a small drop of boiled water to thin it out and create a runny syrup.
Pour in the pumpkin seeds and stir them around in the mixture to evenly coat them.
Dollop a generous tsp full of the pumpkin seeds onto a baking sheet, repeat until it’s all used up and cook for 15-20 minutes until most of the seeds have browned (but don’t let them burn!)
Take out of the oven and leave to cool for a few minutes. Once they’ve cooled a little (but are still warm) you can press the clusters together to make sure they don’t fall apart. They will dry quickly.
Once they’re cooled and dried, they’re ready to eat! Enjoy on their own or served on top of your cereal.
16. Quick Crackers
These crackers are easy to prepare and it’s always a good idea to have a crunchy food around to munch on. These are very versatile, you can use them to scoop up any dip you create, or you can make a chicken salad and use them for that as well.
They only have three ingredients, so it’s easy enough to keep stocked up and since it doesn’t take long to make these you don’t have to worry about storing them you can just make them as you need them so they’re fresh and crispy.
- 1 heaped cup of almond meal
- 1 egg
- 20 grams finely chopped butter
- Pinch of salt
- Preheat your oven to 180 degrees Celsius or 350 degrees Fahrenheit.
- Place your ingredients into your blender or food processor in the order listed above, quickly combine at medium speed – you don’t want the mixture to become sticky or turn to almond butter, although do not worry if this happens, it will still work.
- Roll the mixture into a ball and place between two sheets of baking paper, roll out to your desired thickness.
- Remove the top layer of baking paper and place on an oven tray. Bake for 20 minutes or until nicely golden. Remove from the oven and allow to cool prior to cutting into crackers. Enjoy.
- If you are using a thermomix I typically do 1 second at speed 6 and 15 grams of butter if using the thermomix scales.
Recommended reading: Best 19 Healthy High Protein Low Carb Recipes For Weight Loss
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