Forget stale vending machine pretzels and mini bags of almonds in the office kitchen. It’s time to elevate your office snack game, and we’re here to help. Snacks are an essential part of office life; they help us make it through that dreaded afternoon slump. But, if you rely on the communal kitchen to satisfy your 3pm cravings, you may often find yourself disappointed (and still hungry).
These DIY treats will make you feel, simply put, better about your snacking habits. We have you covered with a full range of office-friendly snacks, from savory to sweet, crunchy to chewy, and wholesome to indulgent. Get ready to become a next level snack monster (sharing with coworkers, optional).
Popcorn is the perfect crunchy snack when those afternoon hunger pangs hit. And while reaching for a bag of buttery, microwaveable popcorn is a quick and easy solution, there’s a way to make this snack even more satisfying: customize your own creative seasonings.
Plain, stovetop popcorn is the perfect base to experiment with fun flavor combinations—from simple pairings like lemon and black pepper or butter and truffle salt to more innovative seasonings like ghee and mustard seeds or herby popcorn with chives, tarragon, thyme, and parsley.
For those of us who tend to crave a sweeter treat—we’re all about the homemade kettle corn. Pro Tip: toss in a handful of toasted coconut flakes to add some extra texture.
Nuts like almonds, cashews, and walnuts are great as a snack on their own, but adding spices and seasonings can take them from a nice treat to a next-level one. While many stores sell flavored nuts, making your own ensures that you get exactly the flavors you want and nothing else. Plus, it can save you some hard-earned money.
This guide to flavored almonds highlights some of our best combos (we’re partial to the salt + vinegar), but there are endless sweet and savory possibilities. And while the focus here is on almonds, these recipes work well for any nut, so feel free to swap in your favorite!
Cheesy kale chips
The next time you have a salty, crunchy craving at the office, skip the stale potato chips and reach for these tasty crisps instead!
Pro Tip: Make sure you dry the kale leaves completely before adding the oil and seasonings, or the leaves won’t crisp up as nicely.
1 bunch kale leaves, washed, patted dry
1 tablespoon extra virgin olive oil
2 tablespoons nutritional yeast
1 teaspoon garlic powder
½ teaspoon smoked paprika
¼ teaspoon sea salt
Ground black pepper
1. Preheat oven to 300F. Line two large rimmed baking sheets with parchment paper.
2. Remove the tough stems from each kale leaf, and roughly tear the leaves up into large pieces.
3. Add kale leaves to a large bowl. Massage the oil into the leaves until well coated. Sprinkle on all of the seasonings and toss to combine.
4. Spread out the kale onto the prepared baking sheets into a single layer. Don’t overcrowd the leaves, or they won’t get crispy enough!
5. Bake for 10 minutes, rotate the pan, and bake for another 12–15 minutes more until the kale begins to firm up. The kale will begin to shrink as it bakes. After 25 minutes total, take the sheets out, and let cool for 3-5 minutes.
6. Enjoy within 3 days. To store: place a layer of dry, uncooked rice into the bottom of your airtight storage container, and then pile the kale chips loosely on top. The rice works as a drying agent, absorbing any excess moisture and keeping your chips crispy.
Granola bars are the kings of the snack world—they can sub in as a quick breakfast on-the-go, a supplement to a less than satisfying lunch. Many offices keep a stock of packaged granola bars in their kitchen, but we think it’s more fun to create your own. You get to include all the ingredients and flavors that you crave, and leave out all of those extra ingredients and fillers that you just don’t need.
Making homemade granola bars is as simple as making a batch of granola, adding a sticky binder (like dates or maple syrup) and chilling for a few hours to help the bars set. Once you get the base recipe down, the possibilities for flavor combinations are limitless—we love throwing in some chopped, dried fruit for a pop of color, and toasted white sesame seeds for some added smoky, nuttiness.
Date almond balls
Energy bites are all the rage these days. You can find them amongst the baked good offerings at most trendy cafés and lunch spots. But did you know that they’re also super easy (and way more cost effective) to make at home? Whip up a batch of these super filling, satisfying treats at the beginning of the week, and find yourself in snack time heaven all week.
Oats aren’t just for breakfast anymore! Keeping a jar of no-cook, overnight oats in your office fridge makes for a delicious, filling on-the-go snack any time of the day. At Plated, we especially love a bowl of oats as a light lunch when we’ve spent the morning in breakfast meetings, or when we anticipate working on a photo shoot all afternoon. It’s simple, filling, and requires very little hands-on prep work.
Better trail mix
Trail mix is the ultimate anytime snack, mainly because it’s so easy to customize to your mood and flavor preferences. This is our go-to recipe of the moment (a little sweet, a little salty, a little crunchy), but feel free to sub in your favorite nut or dried fruit if there’s one you like better!
1 cup raw cashews
1 cup toasted pecans
1/2 cup toasted sunflower seeds
1/2 cup raw pumpkin seeds
1/2 cup unsweetened, dried cherries
1/2 cup chopped dark chocolate (70% cacao or darker)
1/4 cup unsweetened, shredded coconut
1/4 tsp sea salt
1/2 tsp cinnamon
Pinch of nutmeg
1. Combine all ingredients in a large bowl and mix well.
2. Store in a ziploc bag or mason jar in a cool, dry place for up to 1 month.
While kale chips are delicious, sometimes you’re just in the mood for a heartier, more dippable chip. We get it. That’s where plantain crisps come in—they’re tasty, salty, and crunchy on their own, but hold up well to your favorite dips. We’re talking guacamole, salsa, hummus, bean dip—you name it, we’ve tried it. And it’s all good.
2 unripe (green) plantains, peeled
2 tablespoons melted coconut or olive oil
½ teaspoon salt
½ teaspoon lime zest
1. Preheat oven to 375F and line 2 baking sheets with parchment paper.
2. Thinly slice plantains with a knife or mandoline. They should be as close to paper thin as possible.
3. Add to a mixing bowl and drizzle with oil and salt. Gently toss with a spoon to combine. Arrange in a single layer on the baking sheets, making sure none are overlapping.
4. Bake for 18-25 minutes or until crispy and slightly golden brown, being careful not to burn. Rotate pans at the halfway point to ensure even baking.
5. Once out of the oven, sprinkle with a bit more salt and lime zest and toss. Let cool.
6. Eat as they are, or dip in your favorite guacamole or hummus!
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