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Snacks Worth Making: Savoury
Forget the snack aisle, the best high-protein savoury snacks are the ones you make yourself! These three recipes are designed for anyone who wants to take back control of their snacking: meal-prep friendly, batch-cook approved, and genuinely delicious enough that you'll actually want to make them again. We've got a crunchy, seasoned High-Protein Ranch Snack Mix made from scratch with crispy sweet potato chips, roasted chickpeas, and cottage cheese chips - yes, really! A batch of golden, gooey Sweet Potato Mozzarella Sticks that are fun to make and sneak in a veggie where you don't expect it! Plus, a loaf of seeded Ricotta Cheese Bread that toasts beautifully and keeps in the fridge all week. Your future self, the one reaching for something actually satisfying at 3 pm, will thank you.
High-Protein Ranch Snack Mix
Ingredients :
Cooking notes:
Ranch Seasoning
- 2 tsp garlic powder
- 2 tsp onion powder
- 1 tsp dried dill
- 1 tsp dried parsley
- 1 tsp salt
Sweet Potato Chips
- 2 sweet potatoes (one orange, one white if you can find them)
- 2 tbsp olive oil
Crispy Chickpeas
- 2 x 400g tins chickpeas, drained and rinsed
- 2 tbsp olive oil
Cottage Cheese Chips
- 256g (1 cup) whole milk cottage cheese
- 1 tsp poppy seeds
- 1 tsp white sesame seeds
Method
- Set oven to 220ºC and line three baking trays.
- Make the ranch seasoning by combining all ingredients in a small bowl. Set aside.
- Drain and rinse chickpeas. Pat chickpeas very dry with paper towel. Spread onto one of the prepared trays, drizzle with olive oil, season with salt and pepper and toss to coat.
- Use a mandolin on its thinnest setting to slice the sweet potatoes into paper-thin rounds. Toss in a large bowl with olive oil and a pinch of salt until every round is lightly coated, then spread in a single layer across the second tray. If they don't all fit, use a third tray rather than overlapping.
- Place both the chickpeas and sweet potato chips in the oven and bake for 15 minutes. Remove from oven, flip sweet potatoes and toss chickpeas to ensure even cooking. Return to oven and bake for a further 10-15 minutes until chickpeas are golden and crispy and the sweet potato chips are golden around the edges.
- While that’s baking, prepare the cottage cheese chips! Lightly spray or brush the third oven tray with oil. Add tablespoonfuls of cottage cheese to the tray, about 5 cm apart. Flatten with the back of a spoon and sprinkle with poppy and sesame seeds.
- When the chickpeas and sweet potatoes are out of the oven, reduce the temperature to 175°C. Place cottage cheese chips in the oven and bake for 35-45 minutes, or until the edges are golden brown and the surface is set. Allow to cool completely on the tray (they’ll crisp up as they cool).
- Once everything is cool, combine the sweet potato chips, chickpeas, and cottage cheese chips in a large bowl. Sprinkle over the ranch seasoning and toss gently to coat.
- Beetroot, carrot, and parsnip all make great alternatives or additions to sweet potato when making veggie chips!
- Don't have a mandolin? You can slice the sweet potatoes with a sharp knife or the slicing attachment on a food processor. If slicing by hand, aim for as thin and even as possible. They may take a little longer to crisp up, but they'll still taste great.
- Make the ranch seasoning ahead in a larger batch and keep it in a jar in the pantry. It's great on roasted veggies, sprinkled on eggs, or stirred through yoghurt or sour cream to make a dip.
- Store snack mix in an airtight container at room temperature for up to 3 days. The cottage cheese chips are the most prone to softening, so if they lose their crunch, pop them back in the oven at 175°C for 5–10 minutes to revive them.
Want to make this at home? We used Sweet Potatoes, Ceres Organics Chickpeas, and York Olive Oil Co Extra Virgin Olive Oil from the Dinner Twist Marketplace.
Sweet Potato Mozzarella Sticks
Ingredients :
makes 4
Cooking notes:
makes 4
Sweet Potato Base
- 2 medium sweet potatoes
- 1 tbsp olive oil
Filling & Coating
- 4 mozzarella sticks
- 30g butter, melted
- 1 tsp dried oregano
Method
- Set oven to 200°C. Place sweet potatoes on a lined baking tray, pierce all over with a fork, drizzle with olive oil, season with salt and bake for 45 minutes or until completely tender.
- While still warm, cut each sweet potato in half lengthways.
- To flatten sweet potatoes into wraps, place one potato half at a time, skin-side down, between two sheets of baking paper. Press firmly with the base of a frypan until 1cm-2cm thick.
- Place a mozzarella stick lengthways along the centre of each sweet potato wrap. Carefully fold the sides up and around the cheese to form a parcel, pressing gently to seal.
- Increase oven to 220°C. Place parcels seam-side down in a lined dish. Mix melted butter with dried oregano and brush generously over each stick.
- Bake for 5–10 minutes or until golden, and the cheese is melted.
- No mozzarella sticks? You can cut thick batons from a block of mozzarella, or use sliced or shredded mozzarella. If using shredded mozzarella, fold carefully as it is a little more prone to escaping.
- Want to make these in the air fryer? Cook sweet potatoes in an air fryer at 200°C for 35–40 minutes or until completely tender. Once assembled and brushed with the butter mix, air fry at 190°C for 5–8 minutes or until golden and the cheese is melted.
Ricotta Cheese Bread
Ingredients :
makes 1 loaf
makes 1 loaf
- 250g ricotta
- 3 eggs
- 1 cup almond flour
- 2 tbsp coconut flour
- 2 tsp baking powder
- ¼ tsp salt
- 3 tbsp psyllium husks
- 3 tbsp chia seeds
- 2 tsp garlic granules
Optional:
- 2 tbsp mixed seeds (I used a blend of sunflower seeds, pepitas, nigella seeds and garlic granules)
Method
- Preheat oven to 170ºC. Line a loaf tin with baking paper.
- Drain any excess moisture from ricotta. Add to a food processor and mix until smooth.
- Add eggs to food processor and blend for a further 3 minutes or until the mixture is smooth and creamy.
- Add the almond flour, coconut flour, baking powder and salt. Mix until fully combined.
- Add the chia seeds, psyllium husks and garlic granules. Blend until fully incorporated, and a thick dough forms.
- Transfer the dough to the prepared loaf tin. Set aside to rest for 5-10 minutes so the psyllium and the chia can absorb the liquid.
- Sprinkle dough with mixed seeds and lightly drizzle with oil. Place in the oven and bake for 35-45 minutes or until the top is golden brown and feels springy to the touch.
- Allow the loaf to cool fully before slicing. Enjoy like any other bread!
Cooking notes:
- Full-fat ricotta gives the best texture here; try to avoid low-fat varieties if you can. Make sure you drain it well before blending; any excess moisture can affect how the dough comes together and how well it rises.
- The mixed seed topping is optional but highly recommended! It adds great texture. Feel free to use whatever seeds you have on hand; sesame seeds, flax seeds, or hemp seeds all work well.
- Store the cooled loaf wrapped in baking paper or in an airtight container in the fridge for up to 4 days. Because there are no preservatives, it won't last long at room temperature. You can also slice the whole loaf and freeze it; just pop slices straight into the toaster from frozen whenever you need them.
Want to make this at home? We used Free-Range Eggs and Murray River Salt Flakes from the Dinner Twist Marketplace.
