Easy After-School Snacks

As your kids throw off their backpacks, the hunger pangs hit. And by then, they need to eat in an instant. Out of ideas? Skip the chips and opt for these easy—and relatively healthy—after-school snack alternatives.

If your kid is craving chocolate, it doesn’t have to mean a Kit Kat or Reese’s Peanut Butter Cup. Parents Need to Eat Too author Debbie Koenig offers up a tasty alternative: “Smoothies are always popular with my son,” she says. "Sometimes I'll make them extra-special with a hit of chocolate syrup, like in this smoothie: Blend half a cup nonfat yogurt with 2 tablespoons almond butter, a frozen banana, a tablespoon of chocolate syrup and half a cup of skim milk. Says Koenig: “To him it's a treat, but I know it's actually full of healthy stuff!”

RELATED: French Kids Eat Everything!

Nuts are a great source of amino acids and healthy fats—plus, they totally hit the spot when your kid is craving something salty—or sweet. Brit kids’ cooking guru Annabel Karmel suggests skipping the pre-roasted or salted brands: “It’s too much sodium for little kids, or anyone really.” She suggests, instead, tossing some raw cashews, almonds, peanuts or other options in the oven for your own easy mix, especially if you add sunflower or pumpkin seeds. “Then you can flavor them to taste—maybe a bit of chili powder for kick, or some cinnamon or honey for a sweeter taste, and you’re really controlling the sodium.”

“It’s really easy to make a healthier take on the classic,” says Karmel, author of The Fussy Eater’s Recipe Book. “Make your own sauce—sauté onion, peppers, mushroom and garlic with tomato puree—and keep it on hand.” Then, split and toast an English muffin, preferably whole wheat. Top it with sauce, cheese, veggies and your kid’s favorite toppings, and broil for a few minutes. “They’ll love it. I promise!”

RELATED: Quick-Fix Breakfasts

If you substitute quick-cooking oats for half the flour in your favorite chocolate chip cookie recipe, these make-ahead cookies are a healthier option with milk, says Karmel. “Add nuts for texture and flavor, and don’t skimp on the chocolate chips,” she says. Plus, if you get your kids involved in the baking, they won’t mind that you’ve kicked up the health factor. “It’s so much more fun that way, and they’re all the more likely to eat it.”

“This is actually a great pairing,” says Karmel. “For one thing, it’s super-easy—and they can eat on the go.” She swears by simply-wrapped snacks like Babybels or cheese sticks, and whatever fruit is in season. “It works whether they’re craving salty or sweet. And it’s great after school, because the fruit gives them quick energy, but the fat from the cheese slows down the absorption a bit, so they get a longer-lasting boost, too.” Bhide offers up another quick-fix: “My boys love nutella on a banana.” Simple, easy, and chocolaty, too!

“For snacks, we also do leftover rolls,” says Modern Spice author Monica Bhide. “Whatever vegetables or meats are left from the previous night, are heated and then find their way into a warm tortilla. My older son likes to add different sauces and chutneys to his leftover rolls, while the little one prefers to dip it into ketchup.”

“My son Harry's a salt fiend. OK, he's a sugar fiend, too, but hoo-boy, does he love chips,” says Koenig. But like many relatively health-conscious parents, “I don't really keep them in the house. So when he's clamoring I'll make a quick batch of low-fat cheesy potato chips in the microwave.” That’s right, she said microwave. Here’s the trick: Slice one well-washed potato as thin as possible. Then soak sliced potato in cold water for a minute or 2. Rinse and dry thoroughly, then place in a single layer on a paper towel-lined microwave-safe plate. Coat lightly with oil, sprinkle with salt. Zap for 4 minutes, flip them over, more oil and salt. Another 3 minutes. Then sprinkle with parmesan, and zap till golden brown. Cool slightly before diving in. “Mind-blowingly simple,” says Koenig, “and ready in less than 10 minutes!”

If creamy is the craving, then only one thing will do, right? “We love ice cream. But I don't usually keep it around,” says Koenig, “mostly because I'll eat it all myself while junior's at school. Instead, I keep chunks of super-ripe bananas in the freezer, and when Harry wants some ice cream, I pop some in the food processor with no cream, no sugar. Nothing. Just banana. Magic, one-ingredient banana ice cream.” Koenig says it’s awesome as is, but divine when topped with a squirt of chocolate syrup and a maraschino cherry.

RELATED: Healthier Breakfasts for Kids

Need a quick fix of protein? “Pita pizzas are a must-have after soccer or basketball,” says Bhide, mom to two very active boys. “Warmed pita bread, layered with cheese and topped with either scrambled eggs or sausages. Really holds them well until dinner!”

A classic quick-fix—the peanut butter and jelly sandwich. “If you use whole wheat bread and real fruit preserves, it’s really not a bad option,” says Karmel. As for peanut butter, “I go for the one I like the taste of, honestly,” she admits. Bhide mixes it up a little: “My boys love experimenting with butters—and the newest introduction is almond butter,” she says. “They spread it instead of peanut butter on a slice of bread and top it with sliced strawberries for a quick snack.”