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The Easiest Homemade Snacks That Won't Break The Bank

By Kristi Pahr

We all want our kids to eat natural, healthy, and nutritious food. Unfortunately for many of us, buying all organic, all the time isn’t financially possible. However, we can do the best we can with what we have, and preparing food at home can definitely get you a better value when it comes to meals and snacks. Once you have the appropriate ingredients on hand, it can also make providing easy snacks for your kids and families a breeze. 

The good news is that our favorite brands aren't the only one who can make nutritious snacks. You can make them, too, right in your own kitchen. There are a ton of good-for--them snacks you can make for your kids, using ingredients you trust, and save a few bucks in the process. A Google search for “homemade organic snacks” will give you literally millions of hits, so before you dive in and get overwhelmed, it's useful to check out some base recipes for snacks that are easily customized to your family's preferences.

Cheese crackers

If there was ever a perfect snack, it’s the humble cheese cracker. Whether it’s shaped like an animal or a square, thousands of handfuls of these are gobbled down by children every single day. If the alarming orange color or high sodium listed on the packaged version troubles you, you’re in luck! These handy snacks are super easy to make at home.

That’s right: Big brands aren't the only one who can make a tasty cheese cracker. This recipe, from Momables, is a great way to provide nutritious snacks that aren’t suspiciously orange. This recipe serves 3-4 cups, depending on size, and is super kid-friendly!


  • 2 cups grated extra-sharp Cheddar cheese
  • ¼ cup butter, softened and cut into pieces
  • 1 cup flour, plus more for dusting
  • ½ teaspoon salt
  • 2-3 tablespoons milk


  1. Preheat the oven to 375˚F, and line a baking sheet with parchment paper.
  2. Place the cheese, butter, flour, and salt into a food processor. Pulse, for 5 seconds at a time, about five or six times, until the dough becomes coarse crumbs.
  3. Slowly add the milk, 1 tablespoon at a time, with the food processor on, until the dough becomes a ball.
  4. Divide the dough into two balls, and refrigerate for 15 minutes. Remove one dough ball from the refrigerator, and roll it on a floured board with a floured rolling pin until it is about ⅛ inch thick.
  5. Cut the dough into 1-inch squares with a sharp knife or pizza cutter. You can put a bit of flour on the blade of the knife to keep it from sticking. Use a toothpick or skewer to poke a hole in the center of each cracker.
  6. Place the crackers at least ¼ inch apart on the baking sheet. Repeat the process with a second ball of dough.
  7. Bake for 12 to 15 minutes, with the rack placed in the middle of your oven, until the edges are just starting to brown. They might puff up too. If you are baking two pans at the same time, swap/rotate the pans halfway through.
  8. Place the baking sheet on a rack, and let the crackers cool completely. Eat or store in a covered container for up to 3 days.