Healthy Snack Alternatives: fruit rollups, fruit nachos and smoothie bowl
Updated: Feb 27
If you are anything like me, you have learned that it can be quite a challenge finding the perfect balance between great taste, great price and great ingredients when looking for snacks for the littles. Because I appreciate sweets so much (regrettably), I have no desire to deprive my children of a little piece of heaven on earth. However I also don’t want to turn them into addicts like I once was… okay, like I am. I’m a work in progress!
While sugary snacks are a delight, unfortunately too much comes along with less desirable side effects and risk. An overload of added (refined) sugars contribute to inflammation, which is ultimately the underlying culprit for all disease. In particular, added sugars lead to heart disease, diabetes, high blood pressure and host of other problems. Sugar however isn’t all bad, there are benefits as well such as immediate and stored energy, as well as a possible mood and cognitive boost. Now when coming from natural sources such as fruit and vegetables, not only do we get the benefit of sugar via taste and energy, but we also get a host of other nutrients such as vitamins, minerals, fiber, antioxidants and hydration.
With this in mind, I made it a mission to learn how to make homemade snacks that are nutritious and delicious.
I hope you enjoy these simple recipes as much as we have!
You will need:
• Fruit of your choice (preferably berries, apple, pineapple, and or mango)
Side note: I learned the hard way that banana is not a good choice. Because of the texture, bananas make the puree more difficult to dehydrate, so if you are a beginner you may want to shy away.
• Plastic wrap (BPA free)
• Parchment Paper
• Flat baking dish
Preheat oven to 170 degrees Fahrenheit
Prepare fruit by removing stems, seeds and deskinning if necessary.
Step 1: Blend about 3-5 cups of fruit in a blender or food processor along with 1/4 cup of honey. Take your best guess when determining how much fruit and honey to use based off the size of your baking pan. Add an extra cup or two if you plan to use extra puree for a smoothie bowl as I do. Why not kill two birds with one stone!
Step 2: Line baking sheet with BPA Free plastic wrap. Make sure plastic wrap sheet is large enough to cover the sides of your baking sheet to ensure that it does not overlap on fruit puree. No need to worry about the plastic melting, as the oven temperature is so low that you can touch the pan directly out of the oven.
*If you would like to skip past this step, line baking sheet with parchment paper instead of plastic. I choose to use plastic wrap first as it is easier for me personally. I find that parchment paper tends to buckle under the moisture of the fruit and makes it more difficult to smooth and spread evenly.
Step 3: Pour puree into baking sheet. Try to layer evenly as possible, as it will not cook evenly if some parts are thicker than others. This will cause some areas to over cook while others undercook.
Step 4: Bake on 170 for 5-8 hours, depending on the size of your baking pan. Check occasionally to avoid overcooking.
Step 5: Remove plastic sheet from baking pan, flip over and place on parchment paper.
*This step is not necessary if you baked your fruit puree directly onto the parchment paper.
Step 6: Roll fruit up inside the parchment paper and slice according to desired size.
Pour remaining puree into a bowl and adorn with desired fruit and nuts (optional).
Repeat steps for fruit rollups.
1. Use less fruit for puree to create a thinner layer, as you want final consistency to be crunchy
2. Bake puree for 8-9 hours, or until completely dehydrated and hard to the touch. Break into “chip like” pieces and arrange on dish.
To create faux cheese sauce, blend a half of banana, one tbs of almond milk and a half of a carrot (grated) until consistency is smooth. Pour sauce onto chips and garnish with fruit of your choice.