Passover Snack Recipes

Passover snacking: the basics

During Passover (Pesach), a week-long Jewish holiday, many everyday snacks such as crackers, cereal and baked goods are off the menu. A common complaint is that there is nothing to eat between meals. The good news is that plenty of naturally compliant foods exist: eggs, fruit, vegetables, nuts, potatoes, cheese and matzah itself. This page offers ideas and a few simple recipes.

A note on observance: practices differ between families and communities, and this article is general cooking guidance, not religious rulings. If you are unsure about an ingredient or a product, ask your rabbi or follow the guidance of your community.

What is not eaten on Passover?

The central restriction is chametz: leavened foods made from the five grains, which are generally listed as wheat, barley, spelt, oats and rye, when they have come into contact with water and been allowed to rise or ferment. Matzah, the unleavened bread, is eaten in their place. That is probably what people mean by the “five forbidden foods,” although you may see the phrase used loosely in different ways.

Other points that vary by tradition:

• Kitniyot. Many Ashkenazi communities also avoid kitniyot (legumes, rice, corn, seeds and similar foods), while many Sephardi and Mizrahi communities do not. Customs differ, so check what your family follows.
• Certification. Packaged foods are often labeled “Kosher for Passover,” and many observant households look for that label on processed foods.
• Equipment. Some households use separate cookware or clean their kitchens thoroughly before the holiday.

Easy snacks with no recipe needed

• Hard-boiled eggs with salt
• Fresh fruit and vegetables with dips (check dip ingredients if you avoid certain items)
• Nuts and dried fruit, if they are free of added ingredients you avoid
• Cheese with matzah
• Potato chips labeled for Passover
• Plain yogurt with fruit
• Matzah with spreads, such as cream cheese, nut butter or charoset (a fruit and nut paste that is also part of the seder)

Recipe: matzah snack mix

A sweet and savory crunchy mix, adapted from the common approach of seasoning broken matzah with nuts and egg white.

• 3 sheets matzah, broken into bite-size pieces
• 1/2 cup chopped nuts (almonds or walnuts)
• 2 egg whites
• 2 tablespoons melted butter or oil
• 2 tablespoons brown sugar
• 1 teaspoon salt
• 1/2 teaspoon each paprika, garlic powder and onion powder (check labels for Passover suitability)
• A pinch of cayenne, optional

1. Heat the oven to about 275 F (135 C) and line a baking sheet with parchment.
2. Whisk the egg whites with butter, sugar and seasonings.
3. Toss the matzah and nuts in the mixture until coated, then spread in an even layer.
4. Bake, stirring every 15 minutes or so, until dry and crisp, about 45 to 60 minutes.
5. Cool completely before storing in an airtight container.

Recipe: egg and vegetable muffin cups

A grab-and-go savory snack.

• 8 eggs
• 1/2 cup chopped scallions
• 1/2 cup chopped, sauteed vegetables (peppers, spinach or mushrooms)
• 1/2 cup grated cheese, optional
• Salt and pepper
• Oil for the muffin tin

Whisk everything together, pour into an oiled muffin tin and bake at 375 F (190 C) for about 20 to 30 minutes, until set. They will puff and then sink a little as they cool, which is normal. Serve warm or cold. Eggs are a staple of the holiday, and shakshuka is another good option; our easy Israeli food recipes include one, though you should check spices and canned ingredients against your own customs.

Recipe: spiced nuts

• 2 cups raw nuts (pecans, almonds or walnuts)
• 1 egg white
• 1/4 cup sugar
• 1 teaspoon cinnamon or paprika
• 1/2 teaspoon salt

Whisk the egg white until foamy, coat the nuts, then toss with sugar, spice and salt. Spread on a lined tray and bake at 300 F (150 C) for about 30 minutes, stirring once or twice, until dry. Cool and break apart.

Recipe: date and nut balls

• 1 cup pitted dates
• 1 cup walnuts or almonds
• A pinch of salt
• Optional: cinnamon, orange zest, or unsweetened shredded coconut for rolling

Blitz the nuts in a food processor, add the dates and salt and process until the mixture clumps. Roll into balls and chill. If your community avoids certain ingredients, check the date packaging, as some dried fruit is coated or processed with additional ingredients.

Appetizers for the seder table

For the meal itself, simple starters work well:

• Charoset with matzah
• Deviled eggs
• Vegetable crudites with a dip
• Roasted beets, carrots or potatoes
• Gefilte fish with horseradish, if it is part of your tradition
• Egg salad on matzah

Sweet snacks

• Macaroons made from coconut and egg whites
• Matzah brittle
• Fruit leather or baked apple chips
• Frozen fruit pops and lemon ices
• Chocolate-dipped fruit or nuts, using chocolate with the right certification

The “seven foods of Passover”

This phrase is ambiguous. It might refer to the seder plate (which holds symbolic foods such as bitter herbs, charoset, a green vegetable, an egg and a shank bone, though the exact list varies by tradition), or it may be confused with the “seven species” associated with the land of Israel (wheat, barley, grapes, figs, pomegranates, olives and date honey). The two are separate. If you are building a seder, follow the plate used by your family or community.

Tips for shopping and storage

• Read labels carefully, and look for Passover certification where your tradition calls for it.
• Make snacks in advance and store them in airtight containers.
• Batch-cook egg dishes and nuts at the start of the week.
• Keep fresh fruit and vegetables visible and easy to grab, which helps with between-meal hunger.

For other faith-linked food traditions, see our guide to Ramadan feast food, the Christian customs in blessing of Easter food and recipes for the Lenten season.