Soulitinerary

Make every night of the Festival of Lights delicious with these Hanukkah snack recipes—easy, fun, and flavor-packed bites perfect for grazing, sharing, and celebrating!

Hanukkah evenings are made for snacking—the kind of casual, cozy bites you can enjoy between candle lightings, card games, and family storytelling. These Hanukkah snack recipes bring all the fun and flavor of the holiday to the coffee table and kitchen counter alike. 

Hanukkah Snacks Recipes

1) Mini Latke Bites With Sour Cream And Chives

These latke bites are everything you love about classic latkes, just shrunk into crisp, snackable rounds that disappear from the platter before you turn back with the next batch.

Ingredients

Latke Bites

• 680 g (1½ lb) russet potatoes, peeled
• 1 small yellow onion (about 100 g), peeled
• 2 large eggs
• 30 g (¼ cup) all-purpose flour or matzo meal
• 1 tsp kosher salt
• ½ tsp freshly ground black pepper
• ½ tsp baking powder
• Neutral oil for frying (about 240 ml / 1 cup; sunflower or canola)

Topping

• 240 g (1 cup) full-fat sour cream
• 2 tbsp finely chopped fresh chives
• Flaky sea salt, for finishing

Fry Bite-Sized Gold Without The Drama

• Grate the potatoes on the large holes of a box grater. Grate the onion on the same side. Drop everything into a large bowl of cold water and swish with your hand. This rinses off excess starch and keeps the potatoes from turning gray.
• Set a clean kitchen towel over another large bowl. Drain the potato-onion mixture in a colander, then transfer it to the towel. Gather the towel up and twist hard over the bowl, squeezing until you feel like your forearms did a workout. Keep twisting until almost no liquid drips out.
• Let the reserved liquid in the bowl sit 5 minutes. You’ll see starch collect at the bottom. Pour off the top liquid and scrape that starch right back into your now-empty big mixing bowl. That starch is free binding power.
• Add the squeezed potato-onion mixture to the bowl with the starch. Beat the eggs in a small bowl and pour over. Add flour or matzo meal, kosher salt, pepper, and baking powder. Stir until every shred feels lightly coated and the mixture clumps together when you squeeze it.
• Set a wire rack over a sheet pan near the stove. This becomes the landing pad for your crispy babies.
• Heat about 1 cm (½ in) of oil in a large, heavy skillet over medium-high heat. When a tiny pinch of the mixture sizzles immediately and turns golden in about 30–40 seconds, the oil is ready.
• Scoop rounded teaspoons of the latke mixture and gently drop them into the oil, flattening slightly with the back of the spoon so they become small discs about 3–4 cm (1½ in) wide. Fry in batches, leaving breathing room between each one.
• Cook each side 2–3 minutes, until deep golden and crisp at the edges. Adjust the heat so they don’t scorch. Transfer finished latkes to the rack and sprinkle with a tiny pinch of salt while hot.
• In a small bowl, stir the sour cream until smooth and glossy. Fold in chopped chives.
• To serve, place a small dollop of sour cream on each latke bite and finish with a few extra chives. Arrange on a platter and serve warm.
• Watch hands hover as people pretend to be polite and then absolutely aren’t.

2) Za’atar Pita Chips With Whipped Feta Dip

This is the snack bowl that empties before anyone remembers to ask, “Who brought this?” Crispy, salty pita chips meet cool, tangy whipped feta that feels far fancier than the effort behind it.

Ingredients

Za’atar Pita Chips

• 4 large fresh pita breads (white or whole wheat)
• 60 ml (¼ cup) extra-virgin olive oil
• 1½ tbsp za’atar
• ½ tsp kosher salt

Whipped Feta Dip

• 200 g (7 oz) feta cheese, drained and crumbled
• 120 g (½ cup) thick Greek yogurt
• 2 tbsp extra-virgin olive oil
• 1 small garlic clove, grated
• Juice of ½ lemon
• ¼ tsp freshly ground black pepper
• 1–2 tbsp cold water, as needed

Finishing Touch

• Extra za’atar and olive oil for drizzling

Turn Pita And Feta Into Snack-Bowl Royalty

• Heat your oven to 190°C/375°F. Line a large sheet pan with parchment.
• Slice each pita into 8 wedges, then split each wedge into two thinner pieces by pulling apart the layers. You’ll end up with about 64 little pita pieces—perfect for a crowd.
• In a big bowl, whisk olive oil, za’atar, and kosher salt. Toss the pita pieces in the mixture until every side looks lightly coated. Take a moment to separate any pieces sticking together.
• Spread the pita in a single layer on the sheet pan. Use two pans if needed; crowded pita stays chewy instead of crisp.
• Bake 10–14 minutes, stirring once halfway through, until the chips look golden and feel crisp at the edges. They firm up further as they cool, so pull them before they’re too dark.
• While the chips bake, drop the feta, Greek yogurt, olive oil, grated garlic, lemon juice, and black pepper into a food processor.
• Blend 30–60 seconds, scraping down the bowl halfway, until the mixture turns creamy and spreadable. If it looks too thick, drizzle in cold water a teaspoon at a time and pulse until you get a fluffy, dip-ready texture.
• Taste and adjust with an extra squeeze of lemon or a few more grinds of pepper if your feta runs on the salty side.
• Spoon the whipped feta into a shallow bowl. Swirl the top with the back of a spoon, drizzle with a little olive oil, and dust with a pinch of za’atar.
• Serve the warm pita chips around the bowl. Watch people lean closer “just to look” and then absolutely fall into the dip.

3) Crispy Everything-Spiced Roasted Chickpeas

These roasted chickpeas hit every craving at once: salty, crunchy, savory, and loaded with that everything-bagel flavor that makes you keep “just evening out the bowl.”

Ingredients

• 2 cans (425 g / 15 oz each) chickpeas, drained and rinsed
• 2 tbsp neutral oil (grapeseed or sunflower)
• 1 tsp kosher salt
• 1½ tbsp everything bagel seasoning
• ¼ tsp garlic powder
• ¼ tsp smoked paprika

Make Chickpeas Crunch Like A Good Secret

• Heat your oven to 200°C/400°F. Line a large sheet pan with parchment.
• Pat the rinsed chickpeas very dry with a clean kitchen towel or paper towels. The drier they start, the crispier they finish. Shake off any loose skins that flake off.
• Spread the chickpeas in a single layer on the sheet pan. Slide the pan into the oven without oil and roast for 10 minutes. This head start dries the chickpeas from the inside.
• Pull the pan out, drizzle the chickpeas with oil, and sprinkle over the salt, everything bagel seasoning, garlic powder, and smoked paprika.
• Toss right on the pan until every chickpea looks coated.
• Spread them out again in a single layer and roast 15–20 minutes more, shaking the pan once or twice. They’re ready when they sound dry against the pan and taste crunchy all the way through.
• Let the chickpeas cool on the pan. They crisp up even more as they come to room temperature.
• Pour them into a bowl and put that bowl somewhere central. They’re the snack people reach for when they’re pretending to listen to the rules of dreidel again.

4) Smoky Garlic Olive Oil Popcorn

This popcorn belongs in that big mixing bowl you bring out once a year—the one everyone recognizes as “the good popcorn bowl.” It’s airy, crunchy, and dressed in a fragrant, smoky olive oil coating.

Ingredients

• 2 tbsp neutral oil (for popping)
• 80 g (½ cup) popcorn kernels
• 3 tbsp extra-virgin olive oil
• 1 small garlic clove, grated or very finely minced
• ½ tsp smoked paprika
• ½ tsp kosher salt (more to taste)
• ¼ tsp black pepper

Pop, Sizzle, And Toss Like A Pro

• Grab a large, heavy-bottomed pot with a lid. Add the neutral oil and 3–4 popcorn kernels. Set over medium-high heat and cover.
• Once the test kernels pop, pour in the rest of the popcorn. Immediately cover the pot and shake it gently so the kernels fall into a single layer.
• Keep the pot over medium-high heat, venting the lid slightly so steam escapes. Shake the pot every 10–15 seconds. You’ll hear a rapid burst of popping that slows down to single pops. Once that happens, turn off the heat and keep the lid on for another 20–30 seconds to catch the last few pops.
• Pour the popcorn into a very large bowl. Try not to eat half of it yet; the flavor is just getting started.
• In a small pan over low heat, warm the olive oil with the grated garlic, smoked paprika, salt, and black pepper. Stir constantly for 30–45 seconds, just until the garlic smells fragrant. Do not let it brown or it turns bitter. Remove from heat.
• Immediately drizzle the warm, seasoned oil over the popcorn, tossing with a large spoon or your hands as you pour so everything gets a fair chance at the good stuff.
• Taste and adjust with a pinch more salt if your hand instinctively reaches for it.
• Serve right away while the popcorn is still warm. Set out napkins and enjoy the way everyone keeps drifting back for refills between candle lighting and board games.

5) Chocolate-Dipped Pretzel Dreidels

These are the low-effort, high-delight treat you throw together when you want something adorable on the table without committing to another full baking project. Kids decorate them, adults eat them, everyone wins.

Ingredients

• 200 g (7 oz) small pretzel rods or thick pretzel sticks
• 200 g (7 oz) good-quality dark or milk chocolate, chopped
• 1 tsp neutral oil (for shine)
• Blue and white sprinkles or sanding sugar
• Mini marshmallows or small square caramels (optional, for dreidel tops)

Turn Pretzels Into Playful Little Dreidels

• Line a sheet pan with parchment or a silicone mat. This is where your chocolate-dipped pretzels rest and set.
• Place the chopped chocolate and neutral oil in a heatproof bowl. Set the bowl over a small saucepan with barely simmering water, making sure the bottom doesn’t touch the water. Stir gently until the chocolate melts and turns silky and glossy. Remove from heat.
• Pour the melted chocolate into a narrow glass or jar. This makes dipping smoother and less messy.
• Dip each pretzel rod about halfway into the chocolate, letting any excess drip back into the glass. Gently tap the pretzel against the side of the glass so the coating stays even instead of pooling.
• Immediately sprinkle the chocolate-covered section with blue and white sprinkles or sanding sugar. Rotate the pretzel slightly as you sprinkle so every side gets some sparkle.
• If you want the full dreidel effect, press a mini marshmallow or a small caramel cube onto the very top of the pretzel before the chocolate sets. It gives a cute, blocky “dreidel head” look.
• Lay each finished pretzel on the prepared sheet pan. Once the pan fills up, slide it into the fridge for 15–20 minutes so the chocolate sets firm.
• Arrange the dreidel pretzels standing upright in jars or laid out on a platter in a spiral. Watch kids’ eyes light up, and pretend not to notice adults sneaking them “for quality control.”

If your counters are now scattered with crumbs, chickpeas, and a suspicious trail of sprinkles toward the living room, that means these  Hanukkah snack recipes did exactly what they were supposed to do. You’ve got something crispy for the salt lovers, something creamy for the dip crowd, something sweet for the kids, and plenty for the grown-ups who pretend they’re “not really snack people” and then hover over the bowl anyway.

Save this page, print it, or tape it inside a cabinet door. Next time Hanukkah rolls around and someone asks, “What should we nibble on before dinner?” you’ll have these Hanukkah snack recipes ready to go—like a little light of their own in your kitchen.