9 Go-To Paleo Snacks for Picnic Season

paleo snacks

‘Tis the season for eating outdoors! Whether you’re planning a picnic, heading to the beach for an afternoon in the sun, or spending your day hiking a nature trail, you’re going to need to pack some grub, but coming up with picnic-friendly paleo snacks can sometimes feel like a recipe for disaster.

The snacks that most non-paleo eaters will pack, like easy-to-transport chips and dips, granola bars, or even sandwiches, are tough to make paleo compliant. At the same time, many of the paleo snacks you’re used to eating at home, like stuffed veggies, deviled eggs, or avocado bowls, may prove unwieldy.

Luckily, with a bit of ingenuity, you’ll soon find that there are actually quite a few paleo snacks that you can pack for your outing.

1. Olive Packs

Olives are a delicious, briny snack that add a special occasion flair to picnics. We love GAEA Organic olive packs, which are sold in snack-sized pouches for easy transportation and enjoyment. The packs are available in several flavors, including plain Kalamata and chili and black pepper green olives.

2. Guacamole and Crudités

Guacamole might seem like a no-go at first, seeing as it seems to go hand-in-hand with chips, but you can just as easily enjoy guac with crudités like carrots cut on the bias (for more surface area), large broccoli or cauliflower florets, and celery sticks. Go heavy on the lime juice so that your guac stays nice and green.

3. Organic Jerky

For a protein boost that’s easy to throw in your bag, jerky is a great option. We love the slightly peppery buffalo jerky from Patagonia Provisions, which is made from American bison that roam and graze freely on the South Dakota plains. It’s grass-fed, free-range, and antibiotic- and hormone-free – and it comes in convenient snack-sized packages.

4. Paleo Granola

Most granola contains some sort of grain, and it therefore isn’t paleo friendly, but the paleo granolas from Back Roads Granola are completely different. Made with paleo-friendly dried fruits and nuts, these granolas are great for an energy boost, and they come in unique flavors like apricot-chai, coconut crunch, maple-pecan, and pineapple-ginger.

5. Mini Quiches

Crustless quiches are not only a great way to use up whatever leftover meat and veg you have in the fridge, they’re also easily portable and even freezable, meaning that you can make a few dozen in advance and grab them to go when you need to. Bake them in a mini-muffin tin for a two-bite snack.

6. Energy Bites

Energy bites are another great recipe to have up your sleeve. This version features superfood turmeric and loads of protein in the form of almond butter and protein powder. A little bit of coconut and maple syrup add just the right amount of sweetness.

7. Spiced Roasted Nuts

Nuts are a great source of energy and easy to carry around, but if you feel like basic nuts need a bit more zing, why not try spicing them up by combining your favorite nuts – almonds, cashews, hazelnuts… anything goes – with a bit of coconut oil, some Himalayan salt and your favorite herbs and spices. Just roast for about 20 minutes, and they’re ready to enjoy.

Try combos like cinnamon-cayenne, turmeric-cumin, or even za’atar-sumac for a new play on this paleo snack standby.

8. Zucchini Chips

If you’re getting a little sick of kale chips, seasonal summer zucchini chips are the way to go.

The key to making a great zucchini chip is getting rid of as much moisture as possible, so slice your zucchini ultra-thin on a mandoline and allow them to sit on a dishtowel for a few minutes before roasting on a silpat or nonstick pan with salt, coconut oil, and whatever seasonings you like. When they’re nice and crisp, cool them and then pack them in a container with a paper towel, which will absorb any excess moisture between when they’re packed and when you get to enjoy them.

9. Cocoroons

If you want a little something sweet to round out your picnic, we love Cocoroons from Wonderfully Raw. These soft macaroons are made with shredded coconut and maple syrup and then flavored with different ingredients like lemon or chocolate.

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Emily Monaco

Emily Monaco is an American food and culture writer based in Paris. She loves uncovering the stories behind ingredients and exposing the face of our food system, so that consumers can make educated choices. Her work has been published in the Wall Street Journal, Vice Munchies, and Serious Eats.