This is a list of snack foods in alphabetical order by type and name. A snack is a small portion of food eaten between meals. They may be simple, prepackaged items, raw fruits or vegetables or more complicated dishes but they are traditionally considered less than a full meal.
Batter and dough-based
Many cultures have dishes that are prepared by cooking batter and deep frying dough in many various forms.
Confectionery
Confectionery is related to food items that are rich in sugar and often referred to as confections. Confectionery refers to the art of creating sugar based dessert forms, or subtleties (subtlety or sotelty), often with pastillage.
Cookies, cakes and pastries
Cookies
Cakes
Pastries
Drinks
Frozen
Natural snacks
Fruits and vegetables
Apple
Banana
Banana boats a traditional campfire treat consisting of a banana cut lengthwise and stuffed with marshmallow and chocolate, then wrapped in aluminium foil and cooked in the embers left over from a campfire Carrot Celery Cherries Crudités platters of chopped vegetables usually served with dips Dried apple Czech snack "křížaly" Dried fruit dehydrated Fruit roll Grapes Honeydew Kiwi Orange Peach Plums Raisins Salsa Strawberries Tostones also known as tostón, they are made from sliced green (unripe) plantains cut either length-wise or width-wise and are twice fried Watermelon
Seeds, nuts, grains and legumes
Almonds
Cashews
Cereal bar
Coconut
Granola
Leblebi
Macadamia nuts
Mixed nuts
Nuts
Party mix
Peanuts and honey-roasted peanuts
Pine nuts
Pistachio
Popcorn
Pumpkin seeds
Rice cake
Soy nuts
Sunflower seeds
Trail mix, gorp, scroggin
Walnuts
Savory snacks
Bars
Bread/sandwiches
Cheese
Chips/crisps
Crackers/biscuits
Meat-based
Noodles
See also
Junk food
List of Indian snacks
List of Indonesian snacks
List of Japanese snacks
List of pastries
List of snack foods by country
List of street foods
Moroccan cuisine
Snacking
References
Bibliography
Booth, R. Gordon (editor) (1990). Snack Food. Springer.
Croll, Elisabeth (2006). China's New Consumers: Social Development and Domestic Demand. Routledge. Hu, Frank (2008). Obesity Epidemiology. Oxford University Press. Lusas, Edmund W. Lusas; Rooney, Lloyd W. (editors) (2001). Snack Foods Processing CRC Press. Reineccius, Gary (2005). Flavor Chemistry and Technology, Second Edition. CRC Press. p 405. Tull, Anita (2012). Food Technology: An Introduction. Oxford University Press. Pages 40–41.