My City – 3 easy snack recipes you can try at home

My City - 3 easy snack recipes you can try at home

Photo: Wikimedia Commons

No restaurant dish is better than the fresh snacks you make from your kitchen. Check out some delicious snack recipes.

Homemade Cheese Crackers

Photo: Wikimedia Commons

Cheese crackers are very easy to make and you can adjust the type of cheese you use to suit your taste.


1½ cups all-purpose flour

1¼ teaspoons kosher salt

pinch of cayenne pepper

2 cups shredded cheddar cheese

¼ cup grated Parmesan cheese

½ cup cold unsalted butter, cubed

¼ cup cold water or more if needed


1. Preheat oven to 425°F. Line two baking sheets with parchment paper.

2. In the bowl of a food processor, pulse the flour with the salt, cayenne pepper, cheddar and Parmesan cheese to combine. Add the butter and pulse until mixture resembles coarse meal, 1 to 2 minutes.

3. Add the water and mix until the dough forms a ball around the blade. If the dough looks dry, add more water, 1 to 2 tablespoons at a time.

4. Divide the dough into two pieces. Roll out the dough on a lightly floured surface to an inch thick. Cut into 1-inch squares and transfer to the prepared baking sheets (you can place them close together as they won’t spread as they bake).

5. Poke a hole in the center of each cracker with the tip of a small knife or the prong of a fork. Bake the crackers for 14 to 16 minutes until golden brown and crispy. Cool completely before serving. The finished crackers can be stored in an airtight container at room temperature for up to a week.

Easy homemade potato chips

Photo: Rawpixel

Roasting very thinly sliced ​​potatoes covered in oil creates a crispy chip that’s even better than its bagged counterparts.


4 russet potatoes, washed and dried

¼ cup olive oil

1 tablespoon coarse salt, or more to taste

1 tablespoon Old Bay seasoning (optional)


1. Preheat the grill on the low setting. (Note: If your grill is not adjustable or is particularly intense, preheat oven to 475°F.) Place roasting rack on a baking sheet.

2. Cut the potatoes into very thin slices with a mandoline or a sharp knife. In a large bowl, toss the potato slices with the olive oil, salt, and Old Bay seasoning, if using.

3. Arrange the potatoes on the roasting rack (you may need to make a few batches as the slices need to be spread out so they can get crisp). Cook the potatoes for 5 to 7 minutes until crisp and golden brown. Repeat with the remaining potatoes. Cool completely and store in an airtight container for up to three days.

Mini Yogurt Cheesecakes

Photo: Flickr

Greek yogurt makes up the bulk of the filling for these sweet cuties, so yes, they’re a healthy snack.


for crust;

18 graham crackers

Pinch of salt

4 tablespoons unsalted butter, melted

For filling;

2 cups plain Greek yogurt

One (8-ounce) package of cream cheese, at room temperature

1 cup sugar

3 eggs

1¼ teaspoon pure vanilla extract

pinch of cinnamon

Pinch of salt

for topping;

Strawberries as desired


1. Preheat oven to 375°F. Lightly grease two muffin tins.

2. TO MAKE THE CRUST: Pulse the graham crackers in the bowl of a food processor until finely ground. Transfer to a medium bowl and wipe the bowl of the food processor.

3. Add the salt to the graham cracker crumbs and stir to combine. Add the melted butter and stir until the crumbs are evenly moistened. Spoon 2 tablespoons of the crumbs into a muffin cup and press until evenly coated in the bottom. Repeat with the remaining crumbs in the remaining muffin tins.

4. Bake the crust for 4 to 5 minutes, or until the edges are lightly golden. Let the crust cool to room temperature. Reduce the oven temperature to 325°F.

5. TO MAKE THE FILLING: In the food processor bowl, combine the yogurt with the cream cheese and sugar and process until smooth, 1 to 2 minutes. Add the eggs, vanilla extract, cinnamon, and salt and continue to process until batter is smooth and combined, 1 minute more.

6. Spoon ⅓ cup cheesecake filling onto each cooled crust. Bake until the custard is lightly golden and set around the edges, but still wobbles slightly in the center, 15 to 20 minutes.

7. Cool completely and unmold the cheesecakes and refrigerate for at least 30 minutes until firm. Refrigerate until ready to serve.

8. TO MAKE THE TOPPING: Toss the strawberry in a bowl. Before serving, place three to four strawberries on each cheesecake.

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