The next time you crave something salty, put down the potato chips and try one of these under-200-calorie snack ideas.

These flaxseed crackers go well with all kinds of cheeses; try them with Brie or manchego. Store them in an airtight container at room temperature for up to two weeks. Makes about 5 dozen crackers (132 calories each).

Soak 1 cup dried yellow split peas in 3 cups water for 4 1/2 hours. Drain and pat dry. Over medium-high heat, coat a large skillet with oil. Add half the peas; cook, stirring frequently, until golden brown and crunchy, 6 to 10 minutes. Season with salt. Repeat with remaining peas. Makes 12 servings (55 calories each).

Bright onions, sweet avocado, and salty capers come together in this quick tartine. Makes 2 (174 calories each; 199 calories with trout topping or 194 calories with egg topping).

Soybeans served still in their shell, also known as edamame, are a protein-rich snack. Sprinkle coarse salt on top for a crunchy burst of flavor. Makes 4 servings (about 70 calories each).

A healthy redo of french fries, this popular veggie snack curbs the fat and sodium but keeps the crunch and flavor. Makes 4 to 6 servings (167 calories each).

The ginger, cumin, and cilantro in this recipe are anti-inflammatory, and the chickpeas are full of fiber. Toasted whole-grain pita is great for scooping up hummus. Makes 9 servings (187 calories each).

Swap your regular pretzels for a healthier variety. Pair 1/2 ounce mini whole-grain pretzel sticks -- approximately 11 sticks (65 calories) with 1 teaspoon peanut butter (30 calories). 

Mix 3 cups whole nuts with 1/4 cup each flaxseeds, quinoa, and sunflower seeds. In a separate bowl, whisk 2 egg whites with 2 tablespoons honey, 1 1/2 teaspoons coarse salt, and 1/4 teaspoon each cayenne, cumin, and cinnamon. Toss with nut mix.

Spread in a single layer on a baking sheet; bake at 325 degrees until dry, stirring occasionally, about 30 minutes. Scrape from pan while cooling, to avoid sticking. Makes 16 servings (178 calories each).

Combine 1 ounce cheddar cheese and 2 pickles, or 1 ounce cheddar cheese and 2 teaspoons jam on crackers. Try aged cheddar with golden plum, apricot, or peach jam. Makes 1 serving (cheddar and pickles, 160 calories; cheddar and jam, 146, not including crackers).

Cover eggs with cold water by 1 inch. Bring water to a boil. Keep covered and remove from heat. Let stand 13 minutes. Drain and run under cold water.

To spice it up, cut the egg in half and top with a dash of salt mixed with paprika; pepper and lemon zest; or chili flakes. One large egg is 1 serving (78 calories).

Instead of dousing popcorn in butter, give plain kernels heat and zing by sprinkling them with chili powder, lime zest, and coarse salt. The snack will be just as tasty but lower in calories -- and cholesterol-free. Makes eight 1-cup servings (58 calories each). 

A classic guacamole is enhanced by salty, low-fat queso fresco. Instead of chips, serve the dip with fresh summer crudites. Makes 4 servings (200 calories each).

While it still has a satisfying salty flavor, this liquid snack contains less sodium than store-bought brands. Horseradish and lemon juice add extra flavor. Makes 2 servings (140 calories each). 

After folding a couple of these dumplings, you'll be a pro. Enlist your friends and make a party of it. Makes 24 potstickers (40 calories each).

These spring rolls are made with low-sodium soy sauce, so the salt is present but not overwhelming. Serve them with a sweet-and-sour chili sauce. Makes 12 rolls (99 calories each).

The stuffing for these tiny button mushrooms can be made up to a day in advance. Makes 4 dozen mushrooms (18 calories each).

Parsley, lemon juice, and salt provide flavor for tabbouleh, a Middle Eastern dish made with bulgher wheat, that's delicious served with pita wedges. Makes 4 1/2 cups (187 calories per 3/4-cup serving).