Learn how to make snacks using store cupboard items and vegetable scraps to save waste and make something tasty that you can take on your travels for when you feel peckish. In this blog post I’m going to show you how you can turn potato skin peelings into potato crisps/chips without deep frying them, how to roast chickpeas to turn them into flavoursome crunchy bites and how to turn bulk-buy (save that plastic) corn kernels into popcorn! Yum!
All of these snacks can be stored in a tiffin or a reusable freezer/zip-lock bag to keep them fresh when you’re travelling or out and about.
Whether you’re travelling or not, these following three recipes will help you to reduce your plastic consumption and save you from throwing out food by composting it when you could eat it!
Before I share these really simple recipes I’ll answer a few questions you may have about them:
Are these small homemade snacks suitable for children?
These recipes for roast chickpeas, popcorn and potato skin crisps/chips are suitable for children who are over the age of 5 years old. As guided by the NHS website small snacks such as popcorn are a choking hazard for children under the age of 5. Also be mindful of how you season these homemade snacks as young children should not eat sugar to prevent tooth decay or salt to prevent kidney failure.
Above the age of 5 and with reduced sugar and salt these snack recipes are suitable for children.
Why are these plastic-free snacks better for the environment?
These homemade snack recipes are plastic-free as it’s possible to buy potatoes, chickpeas and corn kernels without any packaging and if you’re not used to buying dry chickpeas you can buy them in an aluminium can which can be infinitely recycled.
Reducing your single-use plastic consumption can help keep plastic out of our oceans and landfills saving wildlife from accidentally ingesting it and it can work towards a reduction in the need for single-use plastic production which will reduce the need for fossil fuels and production of poisonous greenhouse gasses.
Sure, making homemade snacks won’t save the planet right away but every little positive change we make will always help towards it. Don’t give up the good fight and remember the most sustainable thing you can do right now is to use up what you have first.
Can I take these homemade snacks on a plane?
Yes you absolutely can take homemade snacks on a plane. Check your destination for specific rules on what food products can be brought in just in case you don’t end up eating them in transit.
I travelled to Europe with my roast chickpeas and popcorn in reusable freezer bags.
Homemade potato skin crisps/chips recipe
How much will this recipe make?
At least two large potatoes will serve two people.
How long will these potato skin crisps/chips keep?
These potato skin snacks are best eaten warm and out of the oven but if you leave them to cool down completely before storing them they will last one day.
How long will it take to make potato skin crisps/chips?
It takes an hour to prepare and cook these potato skin snacks.
What you need to make potato skin crisps/chips
Baking tray/sheet
Tablespoon
Teaspoon
Sharp knife or vegetable peeler
Homemade potato skin crisps/chips ingredients
2 large potatoes
2 tbsp oil
Salt & pepper
1 tsp paprika (optional)
1 tsp garlic powder (optional)
How to make homemade potato skin crisps/chips
Pre-heat the oven at 200°C/392°F (fan assisted).
Peel the potatoes cutting a little deeper than you usually would – this will prevent the crisps/chips from burning as it makes them thicker.
Add peelings to a baking tray/sheet.
Drizzle the oil over the skins.
Season with salt, pepper and any seasoning of your choice. I like to use paprika and garlic but you can use anything. This time I used Everything-but-the-bagel seasoning from Trader Joe’s which works well too!
Pop the tray/sheet into the oven on the middle shelf and cook for 40-45 minutes, check after 35mins to be sure they’re not burning – if you peeled them thick then they’ll take slightly longer.
Allow to cool for a moment and serve or cool completely and store for later or the next day.
Homemade roasted chickpeas recipe
How much will this recipe make?
One tin of chickpeas will make 4 servings.
How long will these roasted chickpeas keep?
These roasted chickpeas will last about 5 days in a fridge or 2 days stored dry.
How long will it take to make roast chickpeas?
It takes 40mins to prepare and cook these roast chickpeas (if you use canned chickpeas).
What you need to make roasted chickpeas
Baking tray/sheet
Tablespoon
Teaspoon
Homemade roasted chickpeas ingredients
1 tin of chickpeas
1 tbsp oil
Salt & pepper
1 tsp paprika (optional)
1 tsp garlic powder (optional)
How to make homemade roasted chickpeas
Pre-heat the oven at 200°C/392°F (fan assisted).
Drain the chickpeas and put them on the baking tray/sheet – save the chickpea water from the can as you can use it as a vegan egg alternative for baking, 3 tbsp of chickpea water (aquafaba) is 1 egg.
Drizzle the oil over the chickpeas.
Season with salt, pepper and any seasoning of your choice. I like to use paprika and garlic but you can use anything.
Pop the tray/sheet into the oven on the middle shelf and cook for 30 minutes.
Allow to cool for a moment and serve or cool completely and store for later.
Homemade popcorn recipe
How much will this recipe make?
⅓ cup of corn kernels will make one large bowl of popcorn.
How long will homemade popcorn keep?
You can store homemade popcorn in an airtight container or reusable freezer bag for up to one week.
How long will it take to make homemade popcorn?
It will take around 15 or less to make popcorn.
What you need to make popcorn
Large saucepan with lid
Tablespoon
Homemade popcorn ingredients
40g (⅓ cup) corn kernels
3 tbsp oil
1 tbsp salt or cinnamon or sugar (optional)
How to make homemade popcorn
Heat the oil in a saucepan on a medium heat.
Add 4 kernels to the heated oil and cover the pan, when those kernels pop add the rest of them and cover but lift the saucepan off the heat for 30 seconds.
Place the saucepan back on the heat, with the lid left slight off centre for the steam to escape, until the corn pops. Once the corn starts popping shake the saucepan to even distribute the un-popped corn across the bottom of it.
Once the popping slows down, tip the popcorn into a large bowl and season with your choice of flavour.
Allow the popcorn to cool down completely before storing in a tiffin or reusable freezer bag.
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Bon appétit! I hope you enjoy these quick and easy snacks that you can make from home to save waste.
Do more on and for the planet, Gabriella
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