25 Easy Vegetable Snack Recipes: Simple and Healthy Cooking That Anyone Can Do!


25 Easy Vegetable Snack Recipes

Simple & Easy Cooking That Anyone Can Do!

Hannie P. Scott

Copyright © 2014 by Hannie P. Scott. All rights reserved.

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Table of Contents




Cucumber Dill Greek Yogurt Salad

Pico De Gallo


Kale Chips

Avocado and Lemon Juice


Zucchini Chips

Veggie Rainbow Wrap

Bell Pepper Candy

Sweet Potato Crisps

Carrot Chips

Veggie Dip in Bell Pepper Bowl

Cauliflower Popcorn

Roasted Ranch Chick Peas

Homemade Onion Rings

Zucchini Pizza Bites

Sweet Potato Skins

Garlic Soy Cucumbers

Hot Veggie Dip

Turkey Celery Snack

Summer Salad

Vegetable Pizza Pita

Cucumber Sandwiches

Roasted Vegetable Quesadillas


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Breakfast, Lunch, Dinner, Soups, Salads, Desserts and More!


[] Abbreviations

oz = ounce

fl oz = fluid ounce

tsp = teaspoon

tbsp = tablespoon

ml = milliliter

c = cup

pt = pint

qt = quart

gal = gallon

L = liter


1/2 fl oz = 3 tsp = 1 tbsp = 15 ml

1 fl oz = 2 tbsp = 1/8 c = 30 ml

2 fl oz = 4 tbsp = 1/4 c = 60 ml

4 fl oz = 8 tbsp = 1/2 c = 118 ml

8 fl oz = 16 tbsp = 1 c = 236 ml

16 fl oz = 1 pt = 1/2 qt = 2 c = 473 ml

128 fl oz = 8 pt = 4 qt = 1 gal = 3.78 L

[] Cucumber Dill Greek Yogurt Salad

Serves: 8-10

What you need:

4 whole large cucumbers

4 tbsp plain Greek yogurt

1 tbsp dill

1 tbsp rice vinegar

½ tsp sugar

½ tsp salt

¼ tsp black pepper

¼ tsp garlic powder

What to do:

1. Peel the cucumbers then cut them in half length-wise, seed and slice them.

2. In a medium bowl, combine yogurt and the rest of the ingredients. Add cucumber slices to bowl and toss with the mixture until combined well.

3. Refrigerate covered until ready to serve.

[] Pico De Gallo

Serves: 8-10

What you need:

1 large cucumber

2-3 jalapenos

2 large onions

10 roma tomatoes

2 lemons

2 limes

Salt to taste

What to do:

1. Chop vegetables and place in large bowl in the following order: cucumber, jalapeno (remove stems and seeds), onion, tomato.

2. Squeeze the juice of the lemons and limes into the mixture (WATCH FOR SEEDS!)

3. Add some salt (I normally just sprinkle some around.)

4. Mix everything together really well (you can use a spoon, but I normally just do it with my very clean hands.)

5. Taste to see if it needs more salt.

[] Guacamole

Serves: 6-8

What you need:

2 roma tomatoes

1 jalapeno

1 small onion

4 avocados

2 lemons

Salt to taste

What to do:

1. Chop the tomatoes and onion and combine.

2. Cut the stem off the jalapeno and cut it in half. Remove the seeds and stems. Chop and add it to the onion and tomato.

3. Cut open, remove skins and seeds, and roughly chop the avocados. Add them to the mixture.

4. Use a masher (or your clean hands) to mash up the avocados and to combine the mixture.

5. Squeeze in the lemon juice (watch for seeds.)

6. Add salt to taste.

[] Kale Chips

Serves: 4-6

What you need:

1 bunch kale chips, washed and thoroughly dried

1 tbsp olive oil

2 tsp sea salt

½ lemon

What to do:

1. Preheat your oven to 300 degrees F.

2. Strip the kale from the stems and break into it pieces.

3. In a large bowl, combine the kale with olive oil and salt.

4. Spread kale evenly on large baking sheet.

5. Bake for 20 minutes or until kale is crispy.

6. Remove from oven and squeeze lemon over the kale chips (watch for seeds!)

7. Serve immediately.

[] Avocado and Lemon Juice

Serves: 1-2

What you need:

1 avocado

1 tsp lemon juice

What to do:

1. Cut open the avocado and take the pit out.

2. Slice the avocado into chunks, place the chunks in a bowl, and discard the skin.

3. Pour lemon juice on avocado.

*you could also add 1 tsp of soy sauce to mix things up a bit

[] Hummus

Serves: 6-8

What you need:

1 15-oz can of chickpeas

½ cup tahini paste

Juice of 1 lemon

2 cloves garlic, roughly chopped

1 tsp salt

Reserved chickpea water from can

Olive oil, parsley, and paprika (garnish)

What to do:

1. Drain the chick peas and save the juice in a small cup.

2. Remove the skins from the chickpeas.

3. Put the chickpeas in food processor and discard the skins.

4. Pulse the chickpeas in a food processor until they look super crumbled. You may need to stir a couple times.

5. Add the tahini, lemon juice, garlic, and salt.

6. Blend until it’s all smooth, scraping down the sides when needed.

7. Slowly add the chickpea water until the mixture can easily blend.

8. Chill for an hour or so.

9. Serve topped with olive oil, parsley and a sprinkle of paprika.

[] Zucchini Chips

Serves: 2-4

What you need:

1 large zucchini

1 tsp olive oil

Salt to taste

What to do:

1. Very thinly slice the zucchini.

2. Place slices on baking sheet.

3. Brush on the olive oil.

4. Bake at 225 degrees F for 2 hours.

[] Veggie Rainbow Wrap

Serves: 1

What you need:

1 whole wheat wrap

3 tbsp cream cheese

2 cups chopped veggies

1 tbsp lemon juice

½ tsp salt

Dash of pepper

What to do:

1. Spread cream cheese on the wrap.

2. Sprinkle salt and pepper onto the cream cheese.

3. Chop all the veggies into small pieces and place them in a large bowl.

4. Spritz veggies with lemon juice to preserve colors (and for flavor!).

5. Place the veggies on wrap and roll it up.

6. Cut the wrap in half or in thirds.

[] Bell Pepper Candy

Serves: 2-4

What you need:

2 red bell peppers with seeds, cores and membranes removed

1 tbsp pure maple syrup

What to do:

1. Slice the bell peppers into ½ inch strips and add to a mixing bowl.

2. Drizzle peppers with maple syrup and toss to coat well.

3. Cover the bowl and refrigerate for an hour or two.

4. Place the pepper strips on dehydrator shelves. Make sure the peppers aren’t touching.*

5. Turn dehydrator to 125 degrees F and dehydrate for about 24 hours or until peppers are crispy.

*If you don’t have a dehydrator: Preheat oven to 150 degrees F. Place a wire rack on top of a cookie sheet and cover the wire rack with parchment paper. Place peppers on parchment paper (not touching each other). Place the cookie sheet on the middle oven rack and leave the oven door ajar about 4 inches. Allow peppers to dehydrate until crispy enough to snap in half, about 8 to 10 hours.

[] Sweet Potato Crisps

Serves: 1-2

What you need:

1 sweet potato

1 tbsp olive oil

What to do:

1. Preheat your oven to 375 degrees F.

2. Peel the sweet potato and cut into julienne strips.

3. Add sweet potato strips to a large mixing bowl and drizzle with olive oil and toss.

4. Spread strips evenly over a large baking sheet.

5. Stir/flip every 10 minutes and continue to bake until crispy, about 30 minutes.

6. Allow to cool at room temperature. As they are cooling they will get crispier.

[] Carrot Chips

Serves: 2-4

What you need:

3 large carrots

2 tbsp Olive oil

Salt to taste

What to do:

1. Preheat your oven to 350 degrees F.

2. Peel carrots into thick slices.

3. Toss slices in olive oil and salt.

4. Spread evenly on a baking sheet.

5. Bake for 12 minutes.

6. Cool and enjoy.

[] Veggie Dip in Bell Pepper Bowl

Serves: 6-8

What you need:

2/3 cup mayonnaise

1/3 cup sour cream

1 tbsp dried onion flakes

1 tbsp dried parsley

1 tsp Cajun seasoning

1 tsp dill weed

1 tsp all-purpose seasoning

1 tsp Worcestershire sauce

4 drops hot sauce

1 bell pepper

Veggies for dipping

What to do:

1. Mix all the ingredients (except bell pepper and veggies) together and chill for two hours.

2. Slice the top off the bell pepper and scoop out seeds.

3. Spoon the dip into the bell pepper.

4. Serve with your favorite veggies.

[] Cauliflower Popcorn

Serves: 4-6

What you need:

1 head cauliflower, chopped

2 tbsp olive oil

4 tbsp white balsamic vinegar

Salt to taste

What to do:

1. Preheat your oven to 425 degrees F.

2. Spread the chopped cauliflower onto a greased pan.

3. In a bowl, mix the oil, balsamic vinegar, and salt.

4. With a brush, spread the oil mixture onto the cauliflower.

5. Roast in the oven for 45 minutes, turning the pieces every 10 minutes until all sides a golden and crispy.

[] Roasted Ranch Chick Peas

Serves: 2-4

What you need:

2 tbsp olive oil

½ packet of dry ranch seasoning

1 15-oz can of garbanzo beans/chick peas

What to do:

1. Preheat your oven to 350 degrees F.

2. Open the can of garbanzo beans. Drain and rinse them well, then pat them dry with a paper towel.

3. In a medium bowl, combine the oil and ranch seasoning and mix well.

4. Throw the garbanzo beans in the bowl with the ranch and oil and toss them around until they are completely coated.

5. Drain off any excess oil.

6. Pour beans onto a cookie sheet and make sure they are spread evenly.

7. Bake for approximately 30 to 40 minutes. They will turn golden brown but check them every few minutes to make sure they aren’t burning!

[] Homemade Onion Rings

Serves: 2-4

What you need:

1 large white onion

1 cup milk

1 tbsp vinegar

1 egg

1 ½ cups flour

1 tsp salt

½ tsp garlic powder

¼ tsp pepper

Oil for frying

What to do:

1. Remove the top and bottom of the onion, then remove the skin.

2. Slice the onion into strips and separate the pieces.

3. In a medium sized bowl, combine the milk and vinegar and stir. Whisk in the egg.

4. In a shallow dish, mix together the flour, salt, garlic powder, and pepper.

5. Dip the onion slices in the flour mixture, then the milk mixture, then the flour mixture again.

6. Put the onion slices in the freezer for 10 minutes to set the coating.

7. Add 1” of oil to a deep skillet and warm over medium heat to 350 degrees F.

8. Remove onion slices from freezer and fry in the hot oil. It’s best to do this in smaller batches and for about a minute or two on each side until both sides are golden brown.

9. Once golden brown, remove and lay on a paper towel-lined plate and serve.

[] Zucchini Pizza Bites

Serves: 2-4

What you need:

1-2 large zucchini, sliced into ¼ inch slices

2 tbsp olive oil

Salt and pepper to taste

1 cup Pizza Sauce

1 cup Shredded Mozzarella cheese

Handful of pepperoni slices

What to do:

1. Toss the sliced zucchini with olive oil and a dash of salt and pepper in a large bowl.

2. Spread zucchini evenly on a large baking pan and place under the broiler for a minute or two. Flip the zucchini and return to broiler for another couple of minutes.

3. Remove the zucchini and op with 1 tsp pizza sauce, shredded cheese, and a pepperoni.

4. Return to broiler until the cheese is melted (a couple of minutes).

5. Remove and serve.

[] Sweet Potato Skins

Serves: 2-4

What you need:

2 medium sweet potatoes

1 ½ tbsp. butter

1 clove garlic, minced

2 handfuls baby spinach

¼ cup light sour cream

2 ounces light cream cheese

1 cup chickpeas

¼ cup shredded mozzarella cheese

Salt and pepper to taste

What to do:

1. Bake the sweet potatoes at 350 degrees F for 45-60 minutes or until they are tender.

2. Cut the sweet potatoes in half lengthwise and let cool for 15 minutes.

3. While the sweet potatoes are cooling, sauté the garlic with butter over medium heat for 5 minutes. Add the baby spinach and heat for 3 minutes until the spinach has cooked down. Remove from heat and set aside.

4. After they have cooled for 15 minutes, scrape the sweet potatoes out of the peel and place into a medium sized bowl. Leave only a thin layer inside with the peel. Mash the removed potatoes with cream cheese and sour cream. Stir in chick peas, spinach, and salt and pepper.

5. Coat the outside of the potato skins with a drizzle of oil and bake for about 5 minutes to make them super crispy.

6. Remove the skins from the oven and fill each skin with the sweet potato mixture and top with shredded mozzarella cheese.

7. Bake for 15 minutes or until cheese is melted and filling is heated all the way.

[] Garlic Soy Cucumbers

Serves: 2-4

What you need:

2 large cucumbers, sliced into ½ inch thick rounds

2/3 cup low sodium soy sauce

1 tsp sesame oil

5-6 cloves garlic, minced

½ tbsp. granulated sugar

What to do:

1. Place cucumbers in a large plastic bag.

2. Whisk together soy sauce, sesame oil, garlic, and sugar.

3. Pour mixture over cucumbers in the bag. Seal the bag and shake it to make sure the cucumbers are coated really well.

4. Place in the refrigerator for 12 hours and shake it every couple hours if you can.

5. Shake well before serving.

[] Hot Veggie Dip

Serves: 6-8

What you need:

8 oz light cream cheese

1 cup shredded Swiss cheese

1 tbsp mayonnaise

2 tbsp sour cream

1 tsp dill weed

Salt and pepper to taste

¼ cup finely chopped broccoli

¼ cup finely chopped red bell pepper

2 tbsp finely chopped sun-dried tomatoes

1/3 cup finely chopped yellow onion

2 tbsp finely chopped carrots

1 tsp Worcestershire sauce

½ tsp red pepper flakes

3 tbsp oil

2 tbsp Swiss cheese (for topping)

What to do:

1. Preheat your oven to 350 degrees F and lightly grease a baking dish.

2. Sauté all the veggies until they are as tender as you want them to be (I like mine pretty crunchy.)

3. Add Worcestershire sauce, salt, pepper, and red pepper flakes. Mix well and set aside.

4. In a medium bowl, combine cheeses, mayonnaise, sour cream, dill weed and salt and pepper. Mix well.

5. Mix the veggies into the medium bowl and transfer everything into the baking dish. Spread everything evenly and top it with the 2 tbsp of Swiss cheese.

6. Bake for 15 minutes and serve warm.

[]Turkey Celery Snack

Serves: 2-4

What you need:

3 stalks celery, cut into thirds

3 tbsp vegetable cream cheese

9 slices turkey

What to do:

1. Spread cream cheese onto celery sticks.

2. Top with turkey and serve.

[] Summer Salad

Serves: 4-6

What you need:

4 ears corn, cooked

2 avocados, diced

2 cups cherry tomatoes, halved

1 medium cucumber, diced

1/3 cup crumbled feta

1 small red onion, diced

2 tbsp white wine vinegar

½ tsp salt

1 tsp garlic powder

4 tbsp olive oil

What to do:

1. Cut the kernels off the corn with a large knife and add to a large bowl.

2. Add avocados, cherry tomatoes, cucumber, and red onion to the bowl.

3. Add feta to the bowl.

4. In a small bowl, combine vinegar, salt, garlic powder, and olive oil. Combine well.

5. Add vinegar and oil mixture to the vegetables and stir to combine well and serve.

[] Vegetable Pizza Pita

Serves: 2-3

What you need:

2 large whole wheat pita bread rounds

Nonstick cooking spray

½ cup assorted vegetables

¼ cup pizza sauce

¼ cup shredded mozzarella cheese

What to do:

1. Preheat your oven to 400 degrees F.

2. Place the pita bread on a baking sheet and bake for 5 minutes.

3. While the pita bread is in the oven, coat an unheated small skillet with nonstick cooking spray. Heat over medium heat. Add vegetables and cook while stirring until tender.

4. After 5 minutes in the oven, remove pita bread and spread pizza sauce on them.

5. Sprinkle cooked vegetables and cheese over the pizza sauce.

6. Bake for 10 minutes or until light brown. Serve warm.

[] Cucumber Sandwiches

Serves: 1-2

What you need:

1 large cucumber

A handful of pepperoni slices

4-6 Sargento cheese slices, cut into 4 squares each

What to do:

1. Wash and slice cucumber into ½ inch slices.

2. Place a slice of pepperoni and a square of cheese on a cucumber slice and top with another cucumber slice, like a sandwich.

[] Roasted Vegetable Quesadillas

Serves: 2-4

What you need:

1 medium onion, chopped

1 medium zucchini, chopped

1 medium sweet red pepper, chopped

1 cup frozen corn, thawed

1 tablespoon olive oil

1/2 teaspoon ground cumin

4 tomato flour tortillas (10 inches)

1 cup (4 ounces) shredded Mexican cheese blend

Guacamole, sour cream, salsa and sliced ripe olives, optional

What to do:

1. Preheat your oven to 425 degrees F.

2. In a large bowl, combine the vegetables, oil and cumin. Stir it all together to make sure the vegetables are coated.

3. Arrange vegetables in a single layer in an ungreased baking pan. Bake for 10-15 minutes or until tender. Reduce heat to 350 degrees F.

4. Divide vegetable mixture evenly and put on two of the tortillas. Sprinkle with cheese then top with remaining tortillas. Place on an ungreased baking sheet; bake for 8-10 minutes or until cheese is melted.

5. Cut each quesadilla into six wedges.

6. Garnish with guacamole, sour cream, salsa and olives if desired.

[] Bruschetta

Serves: 8-10

What you need:

8 garden tomatoes, diced

1/3 cup chopped fresh basil

¼ cup parmesan cheese

3 garlic cloves, minced

1 tbsp balsamic vinegar

1 tsp olive oil

¼ tsp sea salt

Pepper to taste

Naan, pita, or French bread

What to do:

1. Place diced tomatoes, chopped basil, minced garlic, parmesan cheese, balsamic vinegar olive oil, salt and pepper in a large bowl.

2. Stir all ingredients really well.

3. Spoon onto warm Naan, pita, or French bread.


Breakfast, Lunch, Dinner, Soups, Salads, Desserts and More!


25 Easy Vegetable Snack Recipes: Simple and Healthy Cooking That Anyone Can Do!

25 Simple and Easy Vegetable Snack Recipes Are you looking for healthy vegetable recipes that anyone can make quickly? This recipe book has 25 step-by-step recipes for anyone looking to save time, eat healthy, and eat delicious foods! Have any of these statements ever crossed your mind? -I don't have enough time to cook. -I should be eating more vegetables. -I don't know any good vegetable recipes. -It just takes too long to make healthy snacks! -I eat too much junk food! This cookbook solves those problems! This simple and easy recipe book will help you... -Save time and money -Eat more healthy and tasty vegetable snacks -Learn how to cook with step-by-step recipes and instructions Scroll up and click "buy" to get these recipes today!

  • Author: Hannie P. Scott
  • Published: 2015-11-19 23:05:15
  • Words: 3354
25 Easy Vegetable Snack Recipes: Simple and Healthy Cooking That Anyone Can Do! 25 Easy Vegetable Snack Recipes: Simple and Healthy Cooking That Anyone Can Do!