13 Oil-Free Snacks you Should Try

healthy foods

Are there Healthy Snacks?

Snacks are almost unavoidable in today`s world. Studies show that in the past three decades, the average number of snacks people consume daily has doubled. If snacks are that important to us, then we should eat the healthy ones. Here are some oil-free snacks you should try eating. Let`s get talking!

13 Yummy Snacks Without Oil

Chicken Poppers

  • 2 lbs boneless chicken, cubed
  • 4 eggs
  • ½ teaspoon dried oregano
  • 1 tablespoon water
  • ½ teaspoon chili powder
  • 1 teaspoon paprika
  • 2 cups flour
  • 8 cups crushed Rice Krispies
  • salt to taste
How to Prepare
  • Whisk the eggs with a tablespoon of water.
  • Mix flour, paprika, salt, dried oregano, and chili powder, in a shallow bowl.
  • Toss the chicken pieces in the flour, drop them into the egg mixture, and roll them in the crushed Rice Krispies.
  • Put them in the air fryer and cook at 180o C for 10 minutes.

Oil-Free Besan Flour Snack (Gujrati Khandvi)

  • 1 cup gram flour/garbanzo bean flour/besan
  • 1 cup, sour yogurt
  • 2 cups water
  • 1/2 teaspoon turmeric powder/haldi
  • salt to taste
  • 1/2 teaspoon heeng/asafoetida
  • 2 tablespoons desiccated fresh coconut
  • 2 tablespoons shredded carrot (optional)
  • 2 tablespoons finely chopped cilantro/coriander leaves
  • 1/2 teaspoon heeng/asafoetida
  • 1 teaspoon mustard seeds
  • 3 green chilies: 2 split, 1 finely chopped
How to Prepare
  • Get a heavy-bottom pan and butter paper to avoid the batter sticking to the pan.
  • Combine curd and 1 ½ cups of water in a deep bowl and whisk properly, then keep aside.
  • Mix besan, asafoetida, lemon juice, turmeric powder, curd-water mixture, salt, and ginger-green chili paste in a deep nonstick pan and whisk properly to have a smooth mixture.
  • Cook the batter on low heat for 10 minutes.
  • Ensure it`s neither too watery nor too thick.
  • Spread spoonfuls of the batter on the butter paper-wrapped pan making sure they`re in thin layers.
  • Let them cool for 10 minutes and roll them up tightly.
  • For tempering, dry roast mustard seeds along with a pinch of asafoetida.
  • Pour the tempering along with grated coconut, coriander leaves, and green chilies over khandvis.

Broccoli Balls

  • 1 ½ cups grated broccoli
  • ¼ teaspoon ground black pepper
  • ¼ teaspoon chipotle pepper
  • ½ cup finely chopped onion
  • ½ teaspoon garlic
  • ½ teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1 teaspoon chia seeds, soaked in water
  • ½ cup breadcrumbs
  • ¼ cup almond meal
  • salt to taste
  • 1 tablespoon nutritional yeast
How to Prepare
  • Preheat the oven to 400o F.
  • Sauté the onions.
  • Add the grated broccoli and salt to the pan and cook until the moisture evaporates, then
  • remove from the heat.
  • Add the spices, almond meal, breadcrumbs, and then stir properly.
  • Add the soaked chia seeds and mix thoroughly.
  • Divide the mixture into 10-12 balls.
  • Put the balls on a lined baking tray and bake for 25 minutes.
  • Turn the baking sheet around after 15 minutes and bake for 10 more minutes.

Honey Yogurt Stuffed Raspberries

Greek yogurtIngredients
  • 10-15 raspberries
  • ½ cup yogurt
  • a pinch of nutmeg
  • 2 tablespoons honey
  • ½ teaspoon vanilla extract
How to Prepare
  • Mix yogurt, honey, nutmeg, and vanilla extract in a bowl.
  • Transfer the yogurt mixture to a piping bag and attach a thin nozzle.
  • Fill the raspberry pits with yogurt mix and enjoy the great taste.

Savory Herb Whole Grain Crackers

  • 1 cup whole wheat flour
  • 2 teaspoons sesame seeds
  • 2 teaspoons mixed herbs like oregano and basil
How to Prepare
  • Use the ingredients and some water to make a stiff dough.
  • Roll it out into thin chapatis and cut it into strips.
  • Bake at 450° F for 15 minutes until they are crisp.


  • 1 cup flour
  • 1 head of broccoli, finely shredded
  • 1 cup bean sprouts, chopped
  • ½ teaspoon pepper
  • water
  • salt to taste
How to Prepare
  • Make a smooth and flexible dough with flour and water.
  • Roll it out into small thin chapatis.
  • Add bean sprouts, broccoli, salt, and pepper.
  • Make the edges form a small pouch.
  • Steam the momos in a steamer until they`re cooked.

Oil-Free Hummus and Carrot Sticks

  • 3 cups cooked chickpeas or garbanzo beans
  • 1 teaspoon cumin
  • 2 ½ teaspoons Dijon mustard
  • 6 tablespoons lime juice
  • 6 teaspoons minced garlic
  • 3 teaspoons chili powder
  • ½ teaspoon pepper
  • salt as required
How to Prepare
  • Blend all the ingredients in a food processor.
  • Add 2-3 tablespoons of water and blend into a smooth paste.
  • Serve it with carrot sticks.

Daal Ki Chaat

  • 1 cup yellow moong dal, parboiled
  • 1/4 cup pomegranate
  • 1/2 cup chopped raw mangoes
  • salt to taste
  • 1/4 cup grated carrot
  • chaat masala, as required
  • 4 teaspoons lemon juice
  • a mixture of coriander and mint leaves, chopped
How to Prepare

Simply mix the ingredients together to have a scrumptious snack.

Bengal Gram Tangy Chatpata Snack

  • 1 cup Bengal gram soaked overnight
  • ¼ cup chopped tomato
  • ½ cup chopped cucumber
  • ¼ cup chopped onion
  • 2 tablespoons finely chopped raw mango
  • ½ teaspoon red chili powder
  • ½ teaspoon chopped green chili
  • ½ teaspoon cumin powder
  • 3 tablespoons chopped coriander leaves
  • 3 tablespoons lime juice
  • ½ teaspoon pink Himalayan salt
How to Prepare

Mix all ingredients together to enjoy your spicy snack.

Oats and Palak Dhokla

  • 1/2 cup quick-cooking rolled oats powdered in the mixie
  • 1/2 cup semolina
  • 1/4 cup fresh yogurt
  • 1/2 cup chopped spinach
  • 1/2 teaspoon fruit salt
  • 1/2 teaspoon green chili paste
  • ¾ cup of water
How to Prepare
  • Make a batter with oats, curd, semolina, salt, green chili paste, and water.
  • Add the spinach and only two tablespoons of water to make the batter smooth.
  • Add the fruit salt and mix gently.
  • Pour the batter into a thali and steam for eight minutes.
  • Cool and cut into diamond-shaped pieces.

Rainbow Fruit Kebab

A picture showing various fruitsIngredients
  • 8 black grapes
  • 6 thick slices of kiwi
  • 6 strawberries, halved
  • 8 cubes of watermelon
  • 6 pieces of peach
  • ¼ cup almond milk
  • 1 teaspoon vanilla extract
  • ½ teaspoon drinking chocolate powder
  • 4 blueberries
  • 2 tablespoons yogurt
How to Prepare
  • Mix yogurt, almond milk, chocolate powder, and vanilla extract.
  • Skewer the fruits.
  • Sprinkle the yogurt dip on the fruit kebab sticks.

Hariyali Paneer Snacks Without Oil (Paneer Tikka)

  • 200 g paneer/cottage cheese
  • ¼ teaspoon ginger garlic paste
  • 1 teaspoon lemon juice
  • 5 tablespoons thick curd
  • ¼ cup mint leaves
  • ¼ cup coriander leaves
  • 1 green chili
  • ¼ teaspoon garam masala
  • a pinch of turmeric powder
  • a pinch of black salt
  • salt as required
How to Prepare
  • Make a fine paste with coriander, green chili, mint leaves, and lemon juice without adding any water.
  • Add cubed paneer, ginger garlic paste, turmeric powder, black salt, thick curd, chaat masala, and garam masala powder.
  • Mix properly so the paneer cubes are well covered with the paste.
  • Marinade the cubes for 4-6 hours in the fridge.
  • Put each paneer in a bamboo skewer, with baked vegetable cubes, and grill on a nonstick tawa or baking tray (180o C for 20 minutes), rotating each side.

Steamed Dahi Vada

  • 150 g urad daal, soaked for 4 hours
  • 150 g moong daal, soaked for 4 hours
  • A pinch of asafoetida
  • ½ teaspoon Eno
  • 1 inch ginger, grated
  • salt to taste
  • 500 g yogurt
  • ½ teaspoon pink Himalayan salt
  • ½ teaspoon salt
  • ½ cup sweet tamarind chutney
  • ½ cup dhaniya chutney
  • ½ teaspoon red chili powder
  • 2 tablespoons coriander leaves, finely chopped
  • 2 teaspoons roasted cumin powder
  • cooking spray
How to Prepare
  • Grind the urad daal and moong daal in a food processor.
  • Pour the mixture in a bowl and add ginger, Eno, salt, and asafoetida.
  • Mix thoroughly.
  • Grease an idli maker with cooking spray.
  • Take a spoon of the mixture and spread it on one level of the idli stand.
  • Put the idli stand in a pressure cooker and cook for 10 minutes.
  • Let the vadas cool. Place them in four bowls.
  • Add two to three teaspoons of yogurt.
  • Add coriander chutney and sweet tamarind chutney.
  • Add roasted cumin powder to it.
  • Garnish with coriander leaves.