Delicious Carry-On Snacks You Can Make Yourself

"If you want anything done correctly, do it yourself," goes the ancient adage. This is especially true when it comes to in-flight dining. If you leave your meal choices to airlines and airports, you'll almost certainly end up with bland, pricey food. So why take the chance of being disappointed and insulted? Instead, bring your own homemade snacks. Here are ten easy-to-make ideas to liven up your seatback tray table.

Popcorn with Sea Salt and Maple Caramel

Why Is It Beneficial for Travel:

I bought a little bag of caramel popcorn on a recent Virgin America flight and found the sweet and salty kernels to be the perfect pleasure for a cross-country flight. However, I had to pay a hefty sum of money. I've reproduced the snack with maple syrup and sea salt for pennies on the dollar (pun intended). Use fleur de sel if you want to be extra decadent. Whatever the case may be, this popcorn is so delicious (and addictive) that you'll forget you're flying economy.

Around 12 to 13 cups Recipe

INGREDIENTS:

1. 12 quarts of popcorn (already popped)
2. a quarter-cup of coconut oil (or butter)
3. 1 cup brown sugar, packed
4. 12 CUP MAPLE SUGAR
5. 1 teaspoon vanilla 1 teaspoon sea salt

PROCEDURE:

• Preheat the oven to 250 ℉.
• Using parchment paper, line a rimmed baking sheet.
• Popcorn should be placed in a large mixing dish.
• In a small saucepan over low heat, melt the coconut oil. Bring the mixture to a boil with the brown sugar, maple syrup, and sea salt (do not allow mixture to smoke).
• Remove from the heat and mix in the vanilla extract.
• Drizzle the mixture over the popcorn and fold it in half to coat it.
• Pour the popcorn mixture onto the baking sheet in a single layer. To set, bake for 15 minutes in the oven.
• Remove from the oven and cool completely before breaking into small pieces.

Apple Chips, Oven-Dried

What Makes It Ideal for Travel: 

Apple chips may be the most virtuous airline snack, as they are light, fat-free, and packed with concentrated taste. They're also simple to make. There's really little prep work, and because the apples take several hours to dry, you can use that time to do other things, like packing for your trip. Even better, you can prepare them ahead of time and keep them in an airtight container once they've dried completely.

30–40 chips are produced with this recipe

INGREDIENTS:

1. 4 cored apples, split into 14-inch thick rings
2. lemon juice (two teaspoons)

PROCEDURE:

• Preheat the oven to 200 degrees Fahrenheit.
• Preheat oven to 350°F. Line two baking pans with parchment paper.
• In a bowl, toss the apple slices with the lemon juice. Using a clean towel, pat dry.
• Arrange apple slices on a baking sheet and bake for 3 hours, or until apples are completely dry. Allow time for cooling.

Chickpea-Salad Sandwich

Why Is It Preferable for Travel: 

There are various factors to consider while bringing a sandwich on a plane: Is it transportable? Is there a strong odour that could be offensive to other passengers? Will it be able to withstand several hours of use (while you wait in security and check-in lines)? This sandwich, which uses mashed chickpeas instead of tuna and Greek yoghurt instead of mayonnaise, checks all the boxes. It will fit nicely inside a sandwich bag and be easy to eat with your hands if you use a firm bun. It's very good with salt-and-vinegar potato chips.

4 sandwiches per batch recipe

INGREDIENTS:

1. chickpeas from a 15-ounce can, washed and drained
2. 1 garlic clove, peeled and minced
3. 12 cup Greek yoghurt 2 scallions, chopped 1 stalk celery, chopped 1 tablespoon fresh dill, chopped
4. 1 teaspoon extra virgin olive oil
5. 1 tsp lemon extract
6. season with salt to taste
7. to taste black pepper
8. 4 brioche-style sandwich rolls

PROCEDURE:

•    In a mixing bowl, lightly mash chickpeas with a fork. Mix in the other ingredients until fully blended.
•    Half the rolls and divide the chickpea salad evenly among them.

"Red-Eye" Orange-Cranberry Muffin

Why Is It Great for Travel: 

Many experts recommend resisting the impulse to slumber after a red-eye flight and instead trying to get on with your day. I've created an energy-packed muffin that's high in nutrition and flavour to keep you going. Vitamin C-rich orange juice, antioxidant-rich cranberries, protein- and magnesium-rich pumpkin seeds, and energy-boosting whole-wheat flour and bran are among the ingredients. Plus, because they're minimal in sugar and fat, these muffins are nearly guilt-free.

12 muffins (about)

INGREDIENTS:

1. 2 tablespoons zest of orange (from about 2 large oranges)
2. 1 cup orange juice, freshly squeezed (from same oranges)
3. 12 cup bran (wheat)
4. 1 cup flour (all-purpose)
5. 12 cup flour (whole wheat)
6. 12 teaspoon bicarbonate of soda
7. 1 teaspoon powdered baking soda
8. 13; cup light-brown sugar, with extra for muffin tops 12 teaspoon salt
9. a quarter-cup of apple sauce
10. a quarter cup of canola oil
11. 1 teaspoon vanilla extract
12. 14 cup pumpkin seeds, shelled 1 cup fresh or frozen cranberries, roughly diced
    *If using dried cranberries, rehydrate them in hot water before using (then drain).

PROCEDURE:

• Preheat the oven to 400 degrees Fahrenheit.
• Using paper liners, line a muffin tray.
• After zesting both oranges, squeeze out the juice. 1 cup juice and 2 tablespoons zest should be left aside.
• Combine wheat bran, all-purpose flour, whole-wheat flour, baking soda, baking powder, salt, and brown sugar in a large mixing bowl.
• Whisk together the reserved orange juice, apple sauce, canola oil, and vanilla in a separate bowl.
• Fold in the orange zest, cranberries, and pumpkin seeds after gently mixing the wet and dry components together. Do not overmix the ingredients.
• Portion batter into muffin pan with a 14-cup scoop or measuring cup. Top each muffin with a sprinkling of brown sugar.
• Preheat oven to 200°F and bake for 20 minutes, flipping pan after 10 minutes. When a toothpick inserted in the centre comes out clean, the muffins are done.

Sandwich with Apples and Brie 

Why It's Great for Travel: 

This version with Brie and apple is very easy, just as portable, and unquestionably fresher than the triangle sandwiches found in British food halls like Marks and Spencer, fashionable takeaway food restaurants like Eat., and even gas stations. To keep the sandwich from becoming soggy, the solution is to use butter as a moisture barrier (and to bring out the butteriness of the Brie). Whole-grain bread is preferable to white because it is firmer and less spongy. Furthermore, by using wax or parchment paper instead of plastic to wrap the sandwiches, air will be able to circulate, avoiding moisture from becoming trapped and turning into mush by the time your aircraft departs. This sandwich is great on its own, but I like to dress it up for a trip by adding sweet apricot-ginger chutney.

Makes 4 sandwiches 

INGREDIENTS:

1. 2 apples, Granny Smith
2. a quarter-cup of lemon juice
3. Brie wedge (six ounces)
4. 2 teaspoons softened butter
5. 14 cup apricot-ginger chutney 8 pieces whole-grain bread

PROCEDURE:

• Apples should be cored and finely sliced, about 18 inch thick. In a medium-sized mixing basin, toss apple slices with lemon juice. Allow to drain on a lint-free towel.
• Brie should be cut into ⅛-inch thick slices.
• On one side of each slice of bread, spread butter equally.
• Layer chutney (if used), Brie, and apple slices on one slice of toast, butter side up, then top with another slice of bread, butter side down. Rep with the remaining three sandwiches.

Chutney with Apricots and Ginger

1 cup (about)

INGREDIENTS:

1. 12 cup apricots, dried
2. 12 cup of water
3. 13; cup orange juice 12 cup light-brown sugar
4. 212 tbsp. apple cider vinegar
5. 12 teaspoon grated fresh ginger 14 teaspoon salt

PROCEDURE:

• In a medium bowl, place the apricots.
• Bring a pot of water to a boil, then pour over the apricots. Let sit for 15 minutes, then drain and cool. Place apricots in a small saucepan after finely chopping them.
• Brown sugar, orange juice, cider vinegar, and grated ginger should all be added to a saucepan and slowly cooked until thickened (about 10 to 15 minutes).
• Allow to cool completely before seasoning with salt. Refrigerate or freeze in an airtight container.

Lunch Box of White Bean Hummus

Why Is It Good for Travel: 

The majority of aeroplane food is salty, high in calories, and unhealthy. Vegetables that you do come across are usually limp and tasteless. What is the solution? Bring your own vegetables (BYOV) and serve with a tasty white bean hummus and whole-wheat pita bread. This hummus is a lovely twist on the standard chickpea dish, with a dash of garlic and paprika. (Use roasted garlic instead of raw garlic if you don't want to risk a pungent aftertaste on the plane.) You may buy whole-wheat pita or make your own using the recipe below, which makes a hearty bread.

INGREDIENTS:

1. cannellini bean (15 ounces), rinsed and drained
2. a quarter cup of tahini paste
3. 2 tbsp lemon juice, freshly squeezed
4. 2 tbsp extra-virgin extra-virgin olive oil
5. 14 teaspoon paprika 1 garlic clove, diced
6. 14 teaspoon salt, plus additional salt to taste

PROCEDURE:

• In a food processor, combine the beans, tahini, lemon juice, olive oil, and minced garlic until smooth.
• Season with salt and paprika.

The Transportation Security Administration classifies hummus as a liquid/gel (TSA). If you're going to take it through security, make sure to portion out no more than 3.4 ounces per person.

Granola Bar with Coconut, Chocolate, and Cherry

Why Is It Beneficial for Travel:

Because store-bought granola bars are more like candy bars than health food, being able to hand-pick your components is advantageous.

Instead of corn syrup, I used mostly brown-rice syrup in my from-scratch recipe, which has a low glycemic index. For added nutritious value, I've included flaxseed and wheat germ. It's also especially aircraft friendly because it's nut-free. The nicest part about these bars is that they don't require any actual baking, which is ideal for time-pressed travellers.

15 to 18 bars of yield

INGREDIENTS:

1. 1 cup cherries (dry)
2. 1 cup crispy brown-rice cereal 1 cup hot water
3. rolled oats, 2 cups
4. 1 cup shredded coconut, unsweetened if possible
5. 2 teaspoons ground flaxseed
6. wheat germ (six tablespoons)
7. a quarter teaspoon of salt
8. 1 cup syrup made from brown rice
9. 14 cup sugar, light brown
10. 1 teaspoon vanilla extract
11. 12 cup dark-chocolate micro chips

PROCEDURE:

• Use parchment paper to line the bottom of a 9 × 13-inch baking pan.
• Fill a basin halfway with hot water and add the dried cherries. Allow for 15 minutes of resting time. Drain the cherries, coarsely slice them, and set them aside.
• Set aside a bowl containing rice cereal, oats, shredded coconut, ground flaxseed, wheat germ, and salt.
• Combine brown-rice syrup and brown sugar in a saucepan. Bring the water to a boil. Remove from the heat and mix in the vanilla extract. Fold in the dry ingredients with caution, since the syrup will be extremely hot. Allow it cool slightly before folding in the cherries and chocolate chips.
• In the prepared baking pan, press the mixture evenly. Allow it cool for at least two hours in the refrigerator before cutting into bars.