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Summer Snack Recipes for Kids

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It’s officially summer! Check out these tasty and healthy snacks to keep your kids fueled for all of their summer activities.

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Watermelon Fries with Strawberry Yogurt Dip

Ingredients

  • 1 small seedless watermelon (chilled)
  • Crinkle cutter (for the “fry” shape)
  • 1 cup vanilla Greek yogurt
  • ½ cup fresh strawberries, finely diced
  • 1–2 teaspoons honey or maple syrup (optional, for added sweetness)
  • ½ teaspoon lemon zest (optional, for brightness)

Directions

Make the Dip: In a small bowl, combine the vanilla Greek yogurt and diced strawberries. Add honey or maple syrup if desired, and lemon zest for extra flavor. Stir well, cover, and refrigerate while you prep the watermelon.

Cut the Watermelon Fries: Slice the watermelon into thick 1-inch round slices. Cut off the rind from each slice. Using a crinkle cutter, slice the watermelon into fry-shaped sticks (about ½ to ¾ inch thick). Pat lightly with a paper towel if needed to reduce excess moisture.

Arrange the watermelon fries on a platter. Serve chilled with the strawberry yogurt dip in a small bowl on the side.

Optional Add-Ons: 

  • Sprinkle watermelon fries with a touch of lime zest or chili-lime seasoning for a twist.
  • Swap Greek yogurt with coconut yogurt for a dairy-free version.

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DIY Taco Bowls

Serves: 3 kids (easily double for more)

Prep Time: 20 minutes | Cook Time: 15 minutes (for optional taco bowls)

Ingredients for the Taco Bowls (Optional)

  • 3 small flour tortillas (6-inch)
  • Nonstick cooking spray
  • Muffin tin (for shaping the bowls)

Ingredients for the Fillings (Placed in Muffin Tin Cups)

  • ½ cup seasoned taco meat or black beans
  • ½ cup shredded cheddar cheese
  • ½ cup chopped lettuce
  • ½ cup diced tomatoes or cherry tomato halves
  • ½ cup corn (canned, fresh, or thawed from frozen)
  • ½ cup guacamole or sliced avocado
  • Optional extras: sour cream, salsa, chopped cilantro, sliced olives

Directions to Make the Taco Bowls (Optional but fun!)

Preheat oven to 375°F.

Microwave tortillas for 10–15 seconds to make them pliable. Lightly spray both sides of each tortilla with nonstick spray. Gently press each tortilla into an oven-safe bowl or between the cups on an upside-down muffin tin to create a bowl shape. Bake for 10–12 minutes or until crispy and golden. Let cool.

Directions 

Set up the muffin tin: Fill each cup of the 6-cup muffin tin with one taco ingredient (e.g., cheese in one, lettuce in another, etc.). Place a spoon in each cup for easy scooping.

Build your own taco bowl: Give each child a taco bowl or small regular bowl. Let them choose their favorite fillings from the muffin tin to make their personalized taco creation. Top with extras like salsa, sour cream, or guacamole if desired.

Tips

  • Use silicone muffin liners to make cleanup easier.
  • This setup also works great with mini tortilla chips if you don’t want to bake tortilla bowls.
  • Let kids help prep by washing veggies or shredding cheese.

 

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