13 of Our Favorite Quick and Fancy Snack Recipes

Level up your snack game with this beautifully layered but unfussy open-faced rye sandwich from chef Claus Meyer. Crisp fennel and apple pair with creamy skyr, zippy horseradish, dill, and thinly sliced smoked salmon for a filling bite to eat.

The taste of the Mediterranean shines through in this airy feta spread that's paired with olive oil–marinated cucumbers. Serve with toasted pita or baguette slices to round out the snacking experience.

Keep everyone munching happily with this sweet-savory snack combination. Former F&W test kitchen editor Grace Parisi prepares her crunchy mix with a little maple syrup for sweetness and Thai curry paste for heat.

This Diwali favorite is packed with flavor, crunch, and pure snacking pleasure. Enjoyed year-round, it's a next-level snack mix of poha (flattened rice flakes), roasted chickpeas, shredded coconut, seeds and spices, and more tasty tidbits that you can keep in a jar and serve whenever anyone stops by.

Both buttery and spicy, this Buffalo-style snack mix gets a triple buzz from hot sauce, cayenne, and freshly ground black pepper. Keep the spice level in check with crispy cereal, salty pretzels, and two kinds of cheese crackers.

Edamame roasted in a spiced soy sauce mixture makes a fantastic snack and is also exceedingly easy to make. Cumin, smoked paprika, and ground ginger light up these legumes with incredible flavors.

Brown, crunchy, and sprinkled liberally with salt, it's easy to eat these snacks by the handful. To make these garbanzo beans pop, chef Jason Travi tosses them with flour, coriander, and cumin, then fries them.

The classic olive oil-and balsamic vinegar-combination makes a great flavoring for roasted pumpkin seed snacks. Use seeds from a fresh pumpkin, add some sea salt. and a generous sprinkle of fresh cracked black pepper to give the seeds an added boost of flavor.

This quick pickle was inspired by Japanese cucumbers dressed in sesame oil, salt, and sesame seeds. Pastry chef Joanne Chang and her mother created the recipe together, and it's historically been a customer favorite at Myers + Chang in Boston.

Once the kernels start to pop, the snacking doesn't stop. Sugared, salted, and shaken, this sweet-salty snack is fantastic with cocktails and zero-proof beverages. The glazed pistachios get a boost from soy sauce and toasted sesame while sugar sweetens everything up.

This savory snack gets heat from smoked hot Spanish paprika, crunch from Japanese rice crackers, and a generous umami boost from furikake with its earthy seaweed, sesame seeds, and dried bonito flakes. Warm, melted butter brings everything together in this satisfying mix.

Chef Gerard Craft grew up in Washington, D.C., eating lots of Maryland blue crab. Here, he creates a very simple and delicious snack by tossing sweet crabmeat with fresh mint and lime juice, then spooning it over mashed avocado on toast. You can make the toasts or buy store-bought ones to save time.

These briny olives get kissed with fragrant za'atar and its notes of thyme, marjoram, sumac, and sesame seeds. Lemon, chile, and parsley balance the rich, herbaceous flavors, adding a bright freshness to this easy, bite-sized snack option.