Evening snacks are crucial when it comes to dealing with hunger pangs before dinnertime. But these sudden cravings can lead you to unhealthy snacking options.

But it doesn’t have to be that way! There are plenty of healthy options available for a good evening time snack.These snacks under 300 calories will add variety to your evening snack repertoire and make you feel satiated until dinner time. Check them out!

Kale Chips with Sea Salt and Smoked Paprika

Ingredients:

1 bunch (250g.) curly kale
2 Tablespoon olive oil
1/4 teaspoon smoked paprika
1/2 teaspoon coarse sea salt

What to do:

Preheat the oven to 300°F or 150°C.

Rinse kale leaves nicely. Dry them thoroughly with the help of a clean kitchen towel.

Tear leaves from stems and keep the stems aside as you won’t need it. Using your hands tear leaves into large chunks, about the chips size.

Now, put the kale in a bowl and sprinkle some olive oil, salt, and paprika on each leaf. With your fingers, toss to coat the oil and seasoning on both the sides of the leaves.

Arrange the leaves in a single layer on baking sheets.

Now, bake until the leaves are dry and crispy for about 25 minutes. Make sure the leaves are baked properly.

Serve the crispy and crunchy kale chips right away.

Frozen Yogurt-Covered Blueberries

Ingredie nts:

1 can of fresh blueberries
1 can of nonfat blueberry Greek yogurt (or any other flavored Greek yogurt)

What to do:

First, wash all the blueberries properly and spread a small baking sheet with wax paper.

Take the can of Greek yogurt. Now, take a toothpick and pick the blueberry with it.

Then, dip and swirl until the blueberry is properly coated with the Greek yogurt. Put the blueberry on the baking sheet one by one. Resume this until all blueberries are coated with the yogurt and line it on the baking sheet separately.

Place the baking sheet into the freezer, and let it freeze for at least an hour or two.

After that, your Frozen Yogurt Covered Blueberries can be kept in a ziplock bag and stored in the freezer for few days.

Recommended Read: 4 Great Gluten Free Dinner Recipes

Hummus Crackers

Ingredients:

1 red pepper
1 can chickpeas, rinsed
1 clove garlic, chopped
1/4 cup Tahini paste
2 tablespoon fresh lemon juice
1 teaspoon smoked paprika
1/4 teaspoon ground cumin
Kosher salt
Pepper
16 rectangular crackers

What to do:

Heat the broiler. On a rimmed baking sheet, broil the pepper until charred, 2 to 3 minutes each side.

Transfer it to a bowl and cover it.

Let it cool down. Peel off and discard the skin and its seeds.

Now, put pepper in a food processor with chickpeas, tahini, cumin, lemon juice, garlic, paprika, and 1/4 teaspoon salt and pepper. Puree until a smooth paste.

Now, put it in a small zip bag. Pipe the paste onto crackers by cutting one corner of the bag.

Cucumber Sandwiches

Ingredients:

1 cucumber, thinly sliced
1 package cream cheese
1/4 cup mayonnaise
1/4 teaspoon garlic powder
1/4 teaspoon onion salt
1 (1 pound) loaf sliced bread

What to do:

Keep cucumber slices between paper towels in a strainer.

Allow the liquid to drain for about 10 minutes.

Mix the cream cheese, mayonnaise, garlic powder, and onion salt in a bowl and blend well.

Spread the mixture on one side of each bread slice, properly.

Divide the cucumber slices over half of the bread slices.

Stack the other half of the bread slices to make sandwiches.

Recommended Read:  4 Healthy Fast Food Recipes

Spinach, Tomato, and Feta Egg White Omelet

Ingredients:

Cooking spray
3 egg whites
Salt and ground black pepper to taste
1/4 cup chopped fresh spinach
6 cherry tomatoes, sliced
2 tablespoons crumbled feta cheese

What to do:

Heat a frying pan over medium heat.

Spray a little cooking spray.

Whisk egg whites and add some salt and pepper in a bowl.

Pour egg mixture into the pan and spread the eggs by swirling it around.

Cook for 1 to 2 minutes.

Put spinach, tomatoes, and feta cheese on the top of the eggs. Cook for about 5-6 minutes.

Using a spatula, fold in half and continue cooking until the cheese is melted.