As the calm waves of relaxation hit, the call for a tasty treat becomes irresistible. Whether you’re in the mood for a sweet indulgence, a salty crunch, or a healthy nibble, we’ve got a collection of easy-to-make recipes tailored for either craving. 

Let’s explore the comforting world of stoner snacks that are just as enjoyable to make as they are to munch on.

Infuse your favorite snacks with Binoid’s 7000mg Super 7 THCA Tincture, a perfect companion to elevate your snacking experience. This potent tincture, available at Binoid, blends seamlessly into various recipes, enhancing both flavor and effects. Whether you’re whipping up sweet treats or savory delights, a few drops of this THCA tincture can add a delightful twist to your creations.

Ingredients: 

• 2 large ripe bananas 
• 1 cup chocolate chips (dark, milk, or semi-sweet, based on preference) ● 2 tablespoons coconut oil 

Instructions: 

1. Line a baking sheet with parchment paper or a silicone baking mat and set aside.
2. Peel the bananas and slice them into 1/2-inch thick rounds. 
3. In a microwave-safe bowl, combine chocolate chips and coconut oil. Microwave in 30-second intervals, stirring well until the chocolate is fully melted and smooth. 
4. Dip each banana slice into the melted chocolate using a fork, ensuring all sides are coated. Allow excess chocolate to drip off before placing it on the prepared baking sheet.
5. Make a decision – Eat it warm (just as delicious) or proceed to the freezer and freeze for 1-2 hours until the chocolate has hardened and the bananas are frozen. 
6. Enjoy these refreshing and sweet Chocolate Dipped Banana Bites straight from the freezer. Keep leftovers in an airtight container in the freezer and enjoy within a week.

Ingredients: 

• 2 cups of granola 
• 1/2 cup of creamy peanut butter 
• 1/2 cup of chocolate chips 
• 2 tablespoons of honey (optional for added sweetness) 

Instructions: 

1. In a large mixing bowl, combine the granola, peanut butter, and honey (if using). Mix well until the granola is well-coated with the peanut butter. 
2. Stir in the chocolate chips, ensuring they are evenly distributed throughout the mixture.
3. Line a baking sheet with parchment paper. 
4. Form small mixture clusters using a spoon or your hands and place them on the prepared baking sheet. You can make them as large or as small as you prefer. 
5. Place the baking sheet in the fridge for about 30 minutes to 1 hour to allow the clusters to set. 
6. Once set, transfer the clusters to an airtight container and store them in the fridge for up to a week, or enjoy them immediately!

Ingredients: 

• 1 box of your favorite cake mix (any flavor) 
• 2 large eggs 
• 1/2 cup of vegetable oil
• Optional toppings: chocolate chips, nuts, sprinkles, or coconut flakes 

Instructions: 

1. Preheat your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper or lightly grease it with non-stick spray. 
2. Combine the cake mix, eggs, and vegetable oil in a large mixing bowl. Stir well until all the ingredients are thoroughly combined, and a dough is formed. 
3. Transfer the dough to the prepared baking pan and spread it evenly using a spatula or your hands. If using, sprinkle your choice of toppings (chocolate chips, nuts, sprinkles, or coconut flakes) over the dough. 
4. Bake in the preheated oven for about 15-20 minutes, or until the edges are lightly golden and a toothpick inserted into the center comes out clean or with a few moist crumbs attached. 
5. Allow the bars to cool in the pan for about 10 minutes, then lift them out using the parchment paper and transfer them to a wire rack to cool completely. Once cooled, cut into squares and enjoy!

Ingredients: 

• 2 large russet potatoes 
• 2 tablespoons olive oil 
• 1 to 1.5 teaspoons smoked paprika 
• 1/2 teaspoon sea salt (or to taste) 
• Optional: 1/4 teaspoon garlic powder for an extra flavor dimension 

Instructions: 

1. Preheat oven to 400°F (200°C) and line two baking sheets with parchment paper. 
2. Wash and thinly slice 2 large russet potatoes, about 1/16-inch thick, using a mandoline slicer or sharp knife.
3. Rinse potato slices under cold water to remove excess starch, drain, and pat dry. 
4. In a large bowl, toss potato slices with 2 tablespoons olive oil, 1 to 1.5 teaspoons smoked paprika, and 1/2 teaspoon sea salt. Add 1/4 teaspoon garlic powder if desired. 
5. Lay potato slices in a single layer on prepared baking sheets, ensuring they do not overlap. 
6. Bake for 10-12 minutes, flip chips, and bake for 10-12 minutes or until crisped and golden around the edges. Keep a close eye on the last few minutes to prevent burning. 
7. Allow chips to cool on baking sheets for about 5 minutes before enjoying.

Ingredients:

• 1/2 cup (1 stick) unsalted butter 
• 2 teaspoons garlic powder 
• 1/2 cup grated Parmesan cheese 
• 12 cups popped popcorn (about 1/2 cup unpopped kernels) 
• Salt, to taste 

Instructions: 

1. In a small saucepan over medium heat, melt the butter. Stir in the garlic powder and set aside. 
2. Place the popped popcorn in a large mixing bowl. Drizzle the garlic butter over the popcorn, tossing to coat evenly. 
3. Sprinkle the grated Parmesan cheese over the popcorn, continuing to toss until well distributed. 
4. Season with salt to taste, toss once more, and it’s ready to serve!

Ingredients: 

• 1 can (16.3 oz) refrigerated biscuit dough 
• 2 cups shredded cheddar cheese 
• 1 tablespoon olive oil 
• Coarse salt for sprinkling 

Instructions: 

1. Preheat the oven to 400°F (200°C). 
2. Separate the biscuit dough into individual rounds, then cut each round into quarters.
3. Press a small mound of cheese into each dough piece, pinching the edges to seal.
4.  Place on a baking sheet, brush with olive oil and sprinkle with coarse salt.
5. Bake for 10-12 minutes or until golden brown and serve hot.

Ingredients: 

• 1 can (15 oz) chickpeas, drained, rinsed and patted dry 
• 2 tablespoons olive oil 
• 1/2 teaspoon salt 
• 1/2 teaspoon smoked paprika 
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon garlic powder 
• 1/4 teaspoon onion powder 
• 1/4 teaspoon black pepper 

Instructions: 

1. Preheat the oven to 400°F (200°C). 
2. Combine all of the spices with olive oil in a bowl to form a spice blend. Add the dried chickpeas and toss well, ensuring an even coat with the spice mixture. 
3. Spread spiced chickpeas on a baking sheet lined with parchment paper, ensuring a single layer for even roasting. 
4. Bake in the preheated oven for 20-25 minutes, giving them a good stir halfway through for even roasting. 
5. Once they are crispy and golden, remove them from the oven and let them cool slightly before enjoying. They will continue to crisp up as they cool. Pop those bad boys in your mouth and experience a world of flavor.

Ingredients: 

• 1 bunch of kale 
• 2 tablespoons olive oil 
• 1/4 cup nutritional yeast 
• 1/2 teaspoon garlic powder 
• 1/4 teaspoon salt (or to taste) 
• 1/4 teaspoon black pepper (or to taste) 

Instructions: 

1. Preheat your oven to 300°F (150°C). 
2. Wash and thoroughly dry the kale. Remove the stems and tear the leaves into bite-sized pieces. 
3. Drizzle olive oil over the kale pieces in a large mixing bowl and toss to coat evenly.
4. Sprinkle nutritional yeast, garlic powder, salt, and black pepper over the kale. Toss again to distribute the seasoning evenly. 
5. Spread the kale pieces in a single layer on a baking sheet lined with parchment paper.
6. Bake in the oven for 10 to 15 minutes or until the kale chips are crispy but not browned. 
7. Let the kale chips cool for a few minutes before serving. Enjoy your homemade cheesy kale chips, you healthy stoner! 

Ingredients: 

• 2 large sweet potatoes, cut into 1/2-inch wide strips 
• 2 tablespoons olive oil 
• 1/2 teaspoon paprika 
• 1/2 teaspoon garlic powder 
• 1/2 teaspoon onion powder 
• 1/2 teaspoon dried thyme 
• Salt and black pepper to taste 
• 1 cup Greek yogurt 
• 2 tablespoons fresh dill, finely chopped 
• 1 teaspoon lemon juice 
• 1/2 teaspoon garlic powder 
• Salt and black pepper to taste 

Instructions: 

1. Preheat oven to 425°F (220°C). 
2. Mix sweet potato strips with olive oil, paprika, garlic powder, onion powder, dried thyme, salt, and black pepper in a bowl. 
3. Spread the fries on a parchment-lined baking sheet in a single layer. 
4. Bake for 15-20 minutes until crispy, flipping halfway. 
5. Mix Greek yogurt, dill, lemon juice, garlic powder, salt, and black pepper in a bowl for the dip.
6.  Serve fries warm with the dip. Enjoy!