Easy Study Snacks

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By Melissa Danchak

With finals coming up, I like to have some healthy snacks on hand to prevent me from reaching from the sugary, caffeinated, salty foods –which we all crave when we are stressed but they really do nothing to improve our studying!

To help you avoid the sugar and caffeine crashes, I’ve put together a few of my favourite snack recipes that don’t take a long time to make. To save time, I also keep lots of diced vegetables ready for cooking so I don’t need to pull out the cutting board every time I am hungry. It’s also a good idea to keep veggie sticks (carrots, peppers, celery) and easy fruit (bananas, strawberries and apples) within view so you reach for them over chips, crackers, or cookies.

Enjoy! And leave your comments below! 

Kale Chips

  1. Wash and towel dry one bunch of kale; cut into bite-sized pieces.
  2. In a large bowl, toss kale with dressing (1 tbsp. lemon juice, 1 tbsp. maple syrup, 1 tsp. soy sauce, ¼ cup sesame seeds and 2 tbsp. olive oil)
  3. Lay flat on a baking sheet covered with parchment paper.
  4. Bake at 200 Fahrenheit for about 20-30 minutes until they are dry and crispy.

Spiced Chickpeas

  1. Rinse one of chickpeas thoroughly and towel dry.
  2. In a large bowl, toss chickpeas with 2 tbsp. olive oil, 1 tsp. cumin, 1 tsp. basil and a dash of cayenne, salt & pepper.
  3. Lay flat on baking sheet covered with parchment paper.
  4. Bake at 400 Fahrenheit for about 20-30 minutes until they are crispy. Let cool prior to eating.


  1. In a large frying pan over medium heat, place a round tortilla covered with salsa. Top HALF the tortilla with vegetables of your choice – onions, mushrooms, spinach, peppers, etc. Top with grated cheese. Cover with lid and heat until cheese melts and bottom of tortilla is golden. Fold in half and serve with sour cream or guacamole.

Cucumber Tomato Salad

  1. Dice one cucumber, half about a dozen cherry tomatoes; slice half a white onion. Add in about 1 tbsp. chopped cilantro. Toss with dressing (1 tbsp. toasted sesame seeds, 2 tbsp. olive oil and 1 tbsp. lemon juice).

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