20 Tasty AIP Diet Snacks

Honey-Glazed Carrot Chips

These naturally sweet and crunchy carrot chips are a delightful snack option for anyone on the AIP diet.

Ingredients:

• 4 large carrots, peeled and thinly sliced
• 2 tablespoons honey
• 1 tablespoon coconut oil, melted
• 1/2 teaspoon sea salt

Cooking method:

1. Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. In a bowl, toss the carrot slices with honey, coconut oil, and salt until evenly coated.
3. Spread the carrots in a single layer on the baking sheet.
4. Bake for 15-20 minutes, flipping halfway through, until the edges are golden brown.
5. Allow to cool before serving.

Plantain Chips with Guacamole

These crispy plantain chips paired with creamy guacamole make for a satisfying and nutritious snack.

Ingredients:

• 2 green plantains
• 2 tablespoons coconut oil, melted
• 1/2 teaspoon sea salt
• 2 ripe avocados
• 1 lime, juiced
• 1/4 teaspoon garlic powder

Cooking method:

1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Slice the plantains into thin rounds, toss with coconut oil and salt, and arrange in a single layer on the baking sheet.
3. Bake for 15-20 minutes, turning once, until golden and crisp.
4. Meanwhile, mash the avocados with lime juice and garlic powder to make guacamole.
5. Serve the chips with a side of guacamole.

Zucchini and Basil Pesto Roll-Ups

A deliciously fresh and herby snack, these zucchini roll-ups are filled with a homemade basil pesto.

Ingredients:

• 2 large zucchinis, sliced lengthwise
• 1 cup fresh basil leaves
• 1/4 cup olive oil
• 1/4 cup pine nuts
• 1 clove garlic
• Pinch of sea salt

Cooking method:

1. Grill zucchini slices on a stovetop grill pan over medium heat until soft, about 3 minutes per side.
2. In a food processor, blend basil, olive oil, pine nuts, garlic, and salt until smooth to make pesto.
3. Spread a thin layer of pesto on each zucchini slice and roll tightly.
4. Secure with a toothpick and serve.

Sweet Potato Toast with Blueberry Compote

Sweet potato toast topped with a tangy blueberry compote offers a sweet treat without the guilt.

Ingredients:

• 1 large sweet potato, sliced lengthwise
• 1 cup fresh blueberries
• 1 tablespoon honey
• 1 tablespoon water

Cooking method:

1. Place sweet potato slices in a toaster or oven at 400°F (200°C) for 15 minutes, until tender.
2. In a saucepan over medium heat, combine blueberries, honey, and water; cook until blueberries burst and mixture thickens.
3. Top toasted sweet potato slices with blueberry compote and serve.

Coconut Yogurt Parfait

This creamy coconut yogurt parfait, layered with fresh fruits, is a refreshing start to your day.

Ingredients:

• 1 cup coconut yogurt
• 1/2 cup mixed berries
• 2 tablespoons shredded coconut

Cooking method:

1. Spoon half of the coconut yogurt into a glass.
2. Layer with mixed berries and remaining yogurt.
3. Top with shredded coconut before serving.

Cucumber and Avocado Bites

These refreshing cucumber bites topped with smooth avocado are perfect for a quick, light snack.

Ingredients:

• 1 cucumber, sliced into rounds
• 2 ripe avocados
• 1 tablespoon lemon juice
• Sea salt to taste

Cooking method:

1. Mash avocados with lemon juice and salt until smooth.
2. Spread a dollop of avocado mixture onto each cucumber slice.
3. Serve immediately.

Baked Apple Chips with Cinnamon

These naturally sweet apple chips, dusted with cinnamon, make a perfect on-the-go snack.

Ingredients:

• 2 large apples, thinly sliced
• 1 teaspoon ground cinnamon

Cooking method:

1. Preheat oven to 225°F (110°C) and line a baking sheet with parchment paper.
2. Arrange apple slices on the baking sheet and sprinkle with cinnamon.
3. Bake for 1.5-2 hours, flipping halfway, until dried and crisp.
4. Let cool before enjoying.

Collard Green Wraps with Turkey and Avocado

Nutrient-packed collard greens make excellent wraps for this healthy turkey and avocado filling.

Ingredients:

• 4 large collard green leaves
• 8 ounces deli turkey slices
• 1 avocado, sliced
• 1 tablespoon lemon juice

Cooking method:

1. Lay collard green leaves flat and remove thick stems.
2. Layer turkey and avocado slices on each leaf, drizzle with lemon juice.
3. Roll tightly, secure with toothpicks, and slice in half to serve.

Roasted Butternut Squash Cubes

Simple yet flavorful, these roasted butternut squash cubes are a delightful savory snack.

Ingredients:

• 1 medium butternut squash, peeled and cubed
• 2 tablespoons olive oil
• 1/2 teaspoon sea salt

Cooking method:

1. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Toss squash cubes with olive oil and salt, spread in a single layer on the baking sheet.
3. Roast for 25-30 minutes, stirring halfway through, until golden and tender.
4. Allow to cool slightly before serving.

Cauliflower Hummus

A creamy and delightful dip, this cauliflower hummus is perfect for pairing with your favorite veggies.

Ingredients:

• 1 head cauliflower, steamed
• 1/4 cup tahini
• 2 tablespoons lemon juice
• 1 clove garlic
• 1/2 teaspoon sea salt

Cooking method:

1. Blend steamed cauliflower, tahini, lemon juice, garlic, and salt in a food processor until smooth.
2. Adjust seasoning as desired and serve with sliced vegetables.