Healthy Veggie Snacks for Weight Loss

It’s normal to crave for a snack in the afternoon. As your energy level decreases, your body needs something to bring your blood sugar level back up to normal. However, if you’re trying to lose weight, avoid the temptation of munching on unhealthy snacks. These are temporary fixes that will have you craving for more food later on. Opt for these healthy veggie snack ideas for weight loss to get you started.



Baked broccoli tots is a low-carb snack that’s healthy, tasty and easy to prepare. With this recipe, you get a flavourful snack with a decent crunch on the outside and a cheesy texture on the inside. Here are the ingredients you’ll need:

  • 340g broccoli, cut into florets
  • 2 cloves garlic, finely diced
  • 1 egg, beaten
  • 2/3 cup cheddar cheese, shredded
  • 2/3 cup breadcrumbs
  • 1/4 cup scallion, thinly sliced
  • 2 tsp hot sauce (optional)
  • salt and pepper, as needed
  • cooking spray


  1. Place broccoli in a medium saucepan with salted water and bring to a boil. Blanch broccoli for 2 minutes. Drain water and finely chop the florets.
  2. Combine broccoli, garlic, egg, cheese, breadcrumbs and scallion in a large bowl. Add hot sauce if desired. Mix the ingredients and refrigerate for 15 to 20 minutes.
  3. Preheat the oven to 200 degrees Celsius. Cover a non-stick baking tray with cooking spray.
  4. Firmly shape the broccoli mixture into classic tater tot shapes. Place them evenly on the baking tray.
  5. Bake for 8-9 minutes. Flip broccoli tots and bake for another 8-9 minutes or until golden brown. Transfer to a plate and serve.


Instead of opening a bag of potato chips, try this recipe for sea salt and garlic kale chips. It’s one of the best veggie snacks for weight loss. You get the same crunch from potato chips but without all the calories, fat and carbohydrates found in each bag. Here’s what you’ll need:

  • 1 medium bunch kale,
  • 2 tsp olive oil
  • garlic powder, as needed
  • salt, as needed


  1. Preheat the oven to 150 degrees Celsius.
  2. Remove stems from kale. Cut leaves into bite-sized pieces.
  3. Place kale leaves evenly on a baking tray. Massage them with oil and sprinkle with salt and garlic powder.
  4. Bake for 10 minutes. Rotate the pan and bake for another 10 minutes. Watch the leaves carefully and remove them from the oven if they start to become too brown.
  5. Cool kale chips for five minutes. Transfer to a bowl and serve.


Craving for some French fries? Well, if you’re on a low-carb diet, try this recipe for crispy turnip fries instead. It’s a much healthier alternative and it can even help you lose weight. Here are the ingredients you’ll need:

  • 1.3kg turnips, peeled and cut into matchstick pieces
  • 1/3 cup Parmesan cheese
  • 1 tbsp vegetable oil
  • 1 tsp onion powder
  • 1 tsp garlic salt
  • 1 tsp paprika
  • cooking spray


  1. Preheat the oven to 220 degrees Celsius. Line a baking tray with aluminium foil. Lightly cover the surface of the foil with cooking spray.
  2. Put turnip pieces in a large bowl. Mix with vegetable oil.
  3. Place Parmesan cheese, onion powder, garlic salt and paprika in a resealable bag and mix.
  4. Add turnips to the resealable bag. Shake to coat all the turnip pieces evenly.
  5. Spread turnip fries evenly on the baking tray. Bake for 20 minutes or until the outsides are crispy and the insides are tender. Serve.


Crunchy zucchini rounds are simple and easy to prepare.  They’re delicious with crispy and creamy textures that will make them fun to snack on. Here are the ingredients you’ll need:

  • 4 zucchinis, cut into 1/4-inch slices
  • 2 egg whites
  • 1/2 cup breadcrumbs
  • 1/4 tsp salt
  • 1/8 tsp pepper
  • olive oil, as needed
  • Parmesan cheese, for topping (optional)
  • cooking spray


  1. Preheat the oven to 230 degrees Celsius. Cover the surface of a baking tray with cooking spray.
  2. Combine breadcrumbs, salt and pepper in a small bowl. Place egg whites in a separate bowl.
  3. Dip zucchini slices into the egg whites, and then coat them with breadcrumb mixture
  4. Spread the zucchini rounds evenly on the baking tray. Drizzle olive oil over the slices.
  5. Bake for 15 to 20 minutes, or until zucchini rounds are crispy. Serve with Parmesan cheese on top if desired.


If you’re craving for a savoury snack, try this cheesy cauliflower breadsticks recipe. Instead of snacking on potatoes or bread, this is a low-carb snack that will satisfy your craving. Here’s what you’ll need:

  • 275g cauliflower florets
  • 150g mozzarella cheese, grated
  • 3 cloves garlic, crushed
  • 2 eggs
  • 1 1/2 tbsp parsley, finely chopped


  1. Preheat the oven to 200 degrees Celsius. Line a baking tray with parchment paper.
  2. Cut broccoli into rice-sized pieces. Place in a bowl and microwave for 7 minutes or until tender.
  3. Place 100g mozzarella, garlic, eggs and parsley in a large bowl. Add the cauliflower. Stir to combine the ingredients. Season with some salt.
  4. Form rectangular shapes on the baking tray. Use a spatula to neatly line the edges. Bake for 25 minutes, or until cauliflower breadsticks are golden.
  5. Add 50g mozzarella and bake for another three to five minutes. You can remove the breadsticks from the oven once the cheese melts and is golden. Serve.


If you want a snack that’s a little bit different than usual, I recommend cucumber kimchi bites. Though kimchi can be an acquired taste, this is a refreshing snack that many people will enjoy — especially since you’ll get a good crunch out of the crisp texture of the cucumber. Here are the ingredients you’ll need:

  • 6 Korean or Lebanese cucumbers
  • 1 1/2 cloves garlic, finely minced
  • 1cm ginger, finely minced
  • 1/4 onion, finely chopped
  • 1 cup garlic chives, finely sliced
  • 1/4 cup Korean chilli powder
  • 2 tbsp fish sauce
  • 1 tbsp caster sugar


  1. Cut cucumbers into three portions. Then, cut them into quarters lengthwise but leave about 2 cm of the base uncut.
  2. Sprinkle salt inside the cucumbers and set aside for at least 15 minutes or until the pieces start to soften. Drain excess water.
  3. Put minced garlic, ginger, Korean chilli powder, green onions, garlic chives, onion, sugar and fish sauce in a large bowl. Mix to combine all the ingredients.
  4. Stuff the cucumbers with kimchi mixture. Place inside a glass jar and set aside for 24 hours. Refrigerate until ready to serve.

Snacking isn’t always bad. It depends on what food you consume. If you’re trying to lose weight, you should stay away from processed or unhealthy snacks like potato crisps, cakes and candies. Try to stick to healthier alternatives such as veggie snacks. Go ahead and try out these recipes so that the next time the afternoon craving hits, you’ll feel much more satiated without straying from your weight loss diet.


Anthony Hill

When you put together the sum total of my 30 years of bodybuilding training, the contests, the vast array of diets I have experimented (tortured) myself with as well as the experiences I have been through with various training partners in the gyms I have trained in all over the world, it’s been a great ride and I wouldn’t change it for anything. Over the years, I have been fortunate enough to be able to do lots of personal training for private clients alongside my day job. For a few years during my 30’s, I moved to Asia and worked as the Fitness Manager and head personal trainer at one of Thailand’s leading gyms in Bangkok. Learn More

Recommended For You

Treadmill vs Road Running: Which Wins?


Pure running enthusiasts swear by the benefits of road running over staying inside and using a treadmill. But is there actually any muscular difference besides