Craving a crunch? Try these homemade snack recipes and easy on-the-go ideas, all for less than 200 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).

Rich in fiber and heart-healthy omega-3s, this recipe has 20 to 30 percent fewer calories and 30 to 60 percent less fat than most store-bought brands. Makes two cups (194 calories per serving).

The sweet spiciness of the crystallized ginger in these cookies complements the richness of the dark chocolate. Makes 30 cookies (84 calories each).

This shortbread calls for a combination of whole-wheat and traditional flour, and is rich in heart-healthy omega-3 fatty acids. Makes 16 servings (178 calories each).

Chopped fresh veggies add crunch to the creamy texture of chickpeas, which are a good source of protein, folate, fiber, and iron. Makes 6 servings (196 calories each).

These 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).

Pair 1/2 ounce mini whole-grain pretzel sticks -- approximately 11 sticks (65 calories) with 1 teaspoon of peanut butter (30 calories) for a crunchy, creamy snack with fiber and healthy fats to hold you over.

Apricot jam and bittersweet chocolate ganache add unique flavor to these cookies. Makes 30 sandwiches (197 calories each).

The nutritional value of traditional chocolate chip cookies is upped by using bittersweet dark chocolate, oat flour, and brown rice syrup. Almonds add a heart-healthy crunch. Makes 4 dozen cookies (104 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).

Oven-baked flour-tortilla chips accompany hearty salsa thick with black beans, tomatoes, scallions, cilantro, and jalapeno pepper. Makes 2 cups salsa and 48 chips (23 calories per chip plus salsa).

These four-ingredient cookies are sweetened with vanilla sugar. Makes 3 dozen (70 calories each).

Delicate rice-paper wrappers envelop six crunchy vegetables (and countless nutrients). The sauce supplies a tingling jolt of ginger and vinegar. Makes 6 rolls (185 calories each).

Cayenne pepper gives these slightly sweet walnuts a piquant kick. If you have a large pan, you can easily double this recipe. Makes 8 servings (195 calories each).

The seeds scooped from a pumpkin, also known as pepitas, offer plenty of protein and magnesium, and 1/4 cup delivers a third of your daily requirement of immunity-protecting zinc. They are sold with or without their white shells.

For a tasty snack, rinse pepitas well, making sure to remove any pulp from the pumpkin. Let them dry overnight. Spread the seeds onto a baking sheet sprayed lightly with olive oil, and sprinkle with salt, pepper, garlic, paprika, or other seasonings. Cook for one hour at 250 degrees (125 calories for one ounce, or about 85 seeds).

Intensely flavored almond flour stands in for wheat, giving these gluten-free poppy crackers a buttery crispness, along with a measure of protein, calcium, vitamin E, and folic acid. Makes 12 crackers (130 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).

Combine crunchy almonds and sweet dark chocolate for a delicious dessert that's actually healthy to eat. Makes 32 clusters (about 114 calories each).

A coating of toasted almonds and coconut around these inventive rice pudding balls keeps them from sticking to your fingers, and adds a satisfying crunch. Makes about 24 balls (95 calories each).

When making this festive appetizer, make sure to take the peppers out of the oven before they get soft -- they should still be firm enough to hold the toppings. Makes 8 servings (84 calories each).