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In a bowl, combine 1 cup certified gluten-free rolled oats, ½ cup nut butter (peanut butter is cheapest), ¼ cup honey or maple syrup, and ½ cup mix-ins (e.g., shredded coconut, mini chocolate chips, chopped dried fruit). Mix well until a sticky dough forms. Roll into small balls (about 1-inch diameter). Refrigerate for at least 30 minutes to firm up. Store in an airtight container in the fridge for up to a week. Why they're great for your budget: Certified gluten-free oats are still much cheaper than specialty GF snack bars or cookies. They are incredibly filling and versatile. 5. Sweet Potato "Fries" or Chips: A Healthier, Cheaper Chip Craving something salty and slightly sweet? Sweet potatoes are naturally gluten-free, inexpensive, and can be transformed into delicious baked "fries" or chips that are far healthier and cheaper than store-bought versions. How to Make Them: Preheat oven to 400°F (200°C). Peel (optional) and slice 1-2 sweet potatoes into thin sticks (for fries) or very thin rounds (for chips). The thinner they are, the crispier they'll get. Toss with 1-2 tablespoons of olive oil, a pinch of salt, and a sprinkle of cinnamon or paprika, depending on your preference. Spread in a single layer on a parchment-lined baking sheet. Bake for 20-30 minutes, flipping halfway, until golden and crispy. Watch closely, as they can burn quickly. Why they're great for your budget: Sweet potatoes are an affordable and nutritious vegetable. Making them at home avoids the high cost of specialty gluten-free snack bags. Leveraging Leftovers and Pantry Staples for Snacks Don't forget that many of the delicious, naturally gluten-free meals you're already making (thanks to previous chapters!) can easily be repurposed into fantastic snacks. This is a core principle of eliminating food waste and maximizing your budget. Leftover Roasted Vegetables: A handful of roasted carrots, broccoli, or sweet potatoes from dinner can make a delightful and nutritious snack the next day. Eat them cold or quickly reheat. Leftover Rice or Quinoa: A small portion of plain rice or quinoa can be a surprisingly satisfying snack, especially when jazzed up with a sprinkle of everything bagel seasoning, a dash of soy sauce (GF Tamari), or a spoonful of salsa. Hard Cheeses: If dairy is tolerated and fits your budget (buy blocks and slice yourself for savings!), a small piece of hard cheese (like cheddar or Monterey Jack) provides protein and fat to keep you full. Pair it with an apple slice or a few nuts. Canned Fish: Canned tuna, salmon, or sardines (packed in water or oil, depending on your preference and budget) are excellent sources of protein and healthy fats. Enjoy a small portion straight from the can, or mash with a bit of mustard and eat with celery sticks or plain rice cakes. These are fantastic pantry staples (Chapter 4). Batch Cooking and Prep for Smart Snacking Just like with meals, the secret to consistent, budget-friendly snacking is preparation. Batch cooking your snacks at the beginning of the week will save you time, money, and prevent you from reaching for those expensive convenience items when hunger strikes. Designate a "Snack Prep" Time: When you're doing your meal prep (Chapter 11), set aside 30-60 minutes to prepare snacks. Roast in Bulk: Make a double or triple batch of roasted chickpeas. Chop Veggies: Wash and chop a large quantity of carrots, celery, and bell peppers. Store them in airtight containers in the fridge, ready for dipping. Make Dips: Whip up a big batch of hummus or bean dip. Boil Eggs: Hard-boil a dozen eggs. Portion Out: Divide nuts, seeds, or homemade energy bites