Halloween snacks often end up high in sugar. These recipes use everyday ingredients to keep things lighter while still tasting good. You will find options that come together fast for school parties or family nights. Most use fruits, nuts, and basic pantry items. They suit both kids and adults looking for something better than the usual treats.
Helpful Tips Before You Start
These tips will help the snacks stay fresh and appealing.
Choose Ripe Produce
Pick fruits and vegetables at peak ripeness. They deliver natural sweetness and strong colors without extra sugar.
Cut into Fun Shapes
Use cookie cutters on cheese, melon, or cucumber slices. Simple shapes turn basic ingredients into Halloween treats kids notice.
Add a Protein Source
Pair apple slices with nut butter or carrot sticks with hummus. Protein helps the snacks keep everyone satisfied longer.
Prep Components Early
Wash, slice, and portion ingredients the day before. Assembly goes faster and colors stay bright.
Spooky Apple Nachos with Almond Butter and Seeds
These apple nachos swap chips for crisp slices that hold up well under toppings. The combination gives a fresh crunch with creamy almond butter and a light nutty finish from the seeds. It suits Halloween parties or after-school snacks when you want something simple and seasonal.
The tart-sweet apple base balances the richness of the almond butter without overpowering it. Seeds provide extra texture and keep the recipe filling yet light. Kids and adults both reach for seconds because it feels like a treat while staying wholesome.
Serves 4 people.
Ingredients
- 4 medium apples
- 1/4 cup almond butter
- 3 tablespoons pumpkin seeds
- 3 tablespoons sunflower seeds
Instructions
- Core each apple and cut it into thin wedges. Aim for pieces that are easy to pick up by hand.
- Arrange the apple wedges in a single layer on a large plate or platter.
- Warm the almond butter slightly in the microwave for 10 seconds if it is too thick. Drizzle or spread it evenly over the apple slices.
- Sprinkle the pumpkin seeds and sunflower seeds across the top so they stick to the almond butter.
Extra Tips
Warm the almond butter just enough to drizzle smoothly without making the apples soggy. Use firm varieties like Honeycrisp or Granny Smith so the slices stay crisp longer. Leftovers keep in an airtight container in the fridge for one day, though the apples soften after the first few hours. Course: Snack Cuisine: American Equipment: Knife, Cutting board, Serving plate
Pumpkin Hummus with Carrot and Celery Broomsticks
This snack turns classic hummus into a fall favorite by adding pumpkin for a smooth texture and mild sweetness. It pairs well with crisp vegetable sticks shaped like broomsticks, making it easy to serve at gatherings or as an after-school bite.
The dip stays savory with warm spices while the fresh carrots and celery add crunch. Kids and adults both enjoy assembling and eating it.
Serves 4 people.
Ingredients
- 1 (15 oz) can chickpeas, drained and rinsed
- 1 cup pumpkin puree
- 3 tablespoons tahini
- 2 tablespoons olive oil
- 1 garlic clove, peeled
- 1 lemon, juiced
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
- 4 large carrots
- 4 celery stalks
Instructions
- Add the chickpeas, pumpkin puree, tahini, olive oil, garlic, lemon juice, cumin, smoked paprika, and salt to a food processor.
- Blend until the mixture is smooth and creamy. Stop to scrape down the sides if needed.
- Taste the hummus and adjust salt if it needs more.
- Peel the carrots and cut each one into thin sticks about 4 inches long.
- Trim the celery stalks and cut each one into sticks of similar length.
- To shape the broomsticks, make small slits at one end of each carrot stick so they fan out slightly.
- Spoon the hummus into a serving bowl and arrange the carrot and celery sticks around it.
Extra Tips
Cut the vegetable sticks ahead of time and store them in cold water so they stay crisp. If the hummus seems thick after blending, add a teaspoon of water at a time until it reaches the texture you want. Smoked paprika gives a deeper flavor than regular paprika, but you can swap it if needed. Course: Snack Cuisine: American Equipment: Food Processor, Knife, Cutting Board
Frozen Banana Ghost Pops with Dark Chocolate Faces
These banana pops give you a cool, creamy treat that feels festive without extra sugar. They work well for Halloween parties or after-school snacks when you want something fun but still wholesome. The frozen banana stays soft inside while the dark chocolate sets into a thin shell.
The flavor balances natural banana sweetness with the slight bitterness of dark chocolate. Each bite delivers a smooth texture that firms up nicely in the freezer.
Serves 4 people.
Ingredients
- 2 large bananas
- 4 popsicle sticks
- 1 cup dark chocolate chips
- 1 tablespoon coconut oil
Instructions
- Peel the bananas and cut each one in half crosswise. Insert one popsicle stick into the cut end of each banana half.
- Place the banana pops on a parchment-lined baking sheet and freeze for at least two hours until firm.
- Combine the dark chocolate chips and coconut oil in a microwave-safe bowl. Heat in 20-second bursts, stirring between each, until the mixture is smooth.
- Remove the frozen bananas from the freezer. Dip each pop into the melted chocolate, letting excess drip off, then return it to the baking sheet.
- Use a small spoon or piping bag to add two eyes and a mouth with the remaining melted chocolate to create the ghost faces. Return the pops to the freezer for 10 minutes to set the chocolate.
Extra Tips
Freeze the bananas on the sticks first so the chocolate adheres evenly without sliding. If the chocolate thickens while you work, warm it for a few seconds to loosen it again. Store any leftovers in a freezer bag for up to one week. Course: Snack Cuisine: American Equipment: Baking Sheet, Parchment Paper, Microwave-Safe Bowl, Popsicle Sticks
Mini Sweet Potato Jack-o’-Lantern Bites
These sweet potato bites bring a fun Halloween touch to snack time without any added sugar. Kids and adults both enjoy carving the faces, and the result is a warm, lightly seasoned snack that feels festive yet fits into a balanced day of eating. The texture comes out soft in the center with slightly crisp edges from baking.
They work well for an after-school treat, a party platter, or a simple weekday snack when you want something seasonal. The natural sweetness of the potatoes pairs with a light savory seasoning for balanced flavor in every bite.
Serves 4 people.
Ingredients
- 2 medium sweet potatoes
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon black pepper
Instructions
- Preheat the oven to 400 degrees Fahrenheit and line a baking sheet with parchment paper.
- Scrub the sweet potatoes clean and slice them into 1/2-inch thick rounds.
- Use a small paring knife to carve simple jack-o’-lantern faces into each round, removing small pieces of potato to form eyes and a mouth.
- Place the carved rounds in a bowl and drizzle with the olive oil.
- Sprinkle the salt, smoked paprika, and black pepper over the rounds, then toss gently to coat all sides evenly.
- Arrange the rounds in a single layer on the prepared baking sheet.
- Bake for 20 to 25 minutes, flipping once halfway through, until the edges turn golden and the centers feel tender when pierced with a fork.
Extra Tips
Carve the faces right after slicing while the potato is still firm for cleaner cuts. These bites taste best served warm from the oven. If you make them ahead, store leftovers in an airtight container in the fridge and reheat in a 350-degree oven for five minutes to restore crisp edges.
Course: Snack Cuisine: American Equipment: Baking sheet, Sharp knife, Mixing bowlCucumber Ghost Boats with Greek Yogurt Ranch
These cucumber boats make a light and fun snack for Halloween gatherings. The crisp cucumber shells hold a creamy ranch dip made with Greek yogurt, giving a cool texture that pairs well with the tangy seasoning. They come together quickly and work well as a make-ahead option for parties or after-school snacks.
Serves 4 people.
Ingredients
- 4 medium cucumbers
- 1 cup plain Greek yogurt
- 1 tablespoon dried dill weed
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon salt
- 8 black olives
Instructions
- Wash the cucumbers and slice each one in half lengthwise. Use a spoon to scoop out the seeds and create a hollow boat shape in each half.
- In a mixing bowl, combine the Greek yogurt, dried dill weed, garlic powder, onion powder, and salt. Stir until the mixture is smooth and evenly blended.
- Spoon the yogurt ranch into the hollowed cucumber halves, filling them evenly.
- Slice the black olives into small rounds. Place two rounds on each filled cucumber half to form eyes and add a smaller piece below for a mouth, creating ghost faces.
Extra Tips
Prepare the yogurt ranch a few hours ahead and store it in the fridge so the flavors can develop before filling the cucumbers. Keep the filled boats chilled until serving to maintain the crisp texture of the cucumber. If you need a dairy-free version, swap the Greek yogurt for a plain plant-based alternative that has a similar thick consistency. Course: Snack Cuisine: American Equipment: Mixing bowl, knife, spoon
Bell Pepper Skull Cups Stuffed with Quinoa Salad
These bell pepper skull cups add a light and festive touch to any Halloween spread. They work well as a make-ahead option for parties or after-school snacks when you want something colorful and filling without extra sugar.
The quinoa salad brings a fresh, tangy flavor with plenty of crunch from the vegetables. The bell peppers stay crisp and mild, creating a nice balance in each bite.
Serves 4 people.
Ingredients
- 4 large orange bell peppers
- 1 cup uncooked quinoa
- 2 cups vegetable broth
- 1 cup diced cucumber
- 1/2 cup halved cherry tomatoes
- 1/4 cup chopped fresh cilantro
- 2 tablespoons olive oil
- 1 tablespoon lime juice
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Rinse the quinoa under cold water, then place it in a medium pot with the vegetable broth. Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes until the liquid is absorbed. Remove from heat and let it sit covered for 5 minutes.
- Fluff the cooked quinoa with a fork and transfer it to a mixing bowl. Add the diced cucumber, halved cherry tomatoes, chopped cilantro, olive oil, lime juice, salt, and black pepper. Stir until everything is evenly combined.
- Cut the tops off each bell pepper and hollow out the seeds and membranes. Use a small, sharp knife to carve simple skull faces into the front of each pepper.
- Spoon the quinoa salad into the carved peppers until they are filled to the top. Replace the tops if desired and serve.
Extra Tips
Carve the skull faces slowly with a small paring knife to avoid cracking the pepper walls. The salad can be mixed up to a day ahead and kept in the fridge, then stuffed right before serving to keep the peppers crisp. If you want a bit more protein, stir in some rinsed black beans with the other salad ingredients. Course: Snack Cuisine: American Equipment: Medium Pot, Mixing Bowl, Sharp Knife
Baked Kale Chip Cauldron Mix with Roasted Chickpeas
This snack turns simple greens and legumes into a crunchy bowl of bites that works well for Halloween movie nights or party platters. It gives you the satisfaction of chips without the heaviness, while the mix of textures keeps every handful interesting.
The kale turns light and crisp, the chickpeas stay slightly firm, and a smoky seasoning ties the two together. Pumpkin seeds add a final pop of crunch that feels festive without extra effort.
Serves 4 people.
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Ingredients
- 1 large bunch kale, washed, dried, and torn into bite-sized pieces
- 1 (15-ounce) can chickpeas, drained, rinsed, and patted dry
- 2 tablespoons olive oil, divided
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper
- 2 tablespoons roasted pumpkin seeds
Instructions
- Preheat the oven to 300°F and line two baking sheets with parchment paper.
- Place the kale pieces in a large bowl and drizzle with 1 tablespoon olive oil. Add half the smoked paprika, garlic powder, salt, and black pepper. Toss until evenly coated.
- Spread the kale in a single layer on one baking sheet and bake for 18 to 20 minutes until the edges are crisp.
- While the kale bakes, place the chickpeas in the same bowl and toss with the remaining 1 tablespoon olive oil and the rest of the smoked paprika, garlic powder, salt, and black pepper.
- Spread the chickpeas on the second baking sheet and bake for 25 to 30 minutes, shaking the pan halfway through, until golden and dry.
- Remove both sheets from the oven and let everything cool for 5 minutes. Combine the kale chips and chickpeas in a serving bowl and sprinkle with the pumpkin seeds.
Extra Tips
Bake the kale and chickpeas on separate sheets so the moisture from the chickpeas does not soften the kale. If you want a stronger smoky flavor, add an extra pinch of smoked paprika after baking. Leftovers lose crispness quickly, so store any extras in a paper bag rather than a sealed container to keep some crunch for the next day. Course: Snack Cuisine: American Equipment: Baking sheets, Mixing bowl, Oven
Whole Wheat Mummy Wraps with Turkey and Veggies
These wraps turn simple whole wheat tortillas into a fun Halloween snack. Lean turkey and crisp vegetables fill each one, while hummus adds a creamy layer that holds everything together. The result is a handheld bite with good crunch and savory flavor that works well for after-school snacks or party trays.
They come together quickly and feel satisfying without being heavy. Kids enjoy the playful presentation, and adults appreciate the whole grain base and fresh ingredients.
Serves 4 people.
Ingredients
- 4 whole wheat tortillas
- 8 ounces sliced turkey breast
- 1 cup baby spinach
- 1/2 cup shredded carrots
- 1/2 cup cucumber sticks
- 1/4 cup hummus
- 4 black olives
Instructions
- Lay the tortillas flat on a clean surface. Spread 1 tablespoon of hummus evenly over each tortilla.
- Divide the sliced turkey among the four tortillas, placing it in the center of each one. Add a handful of baby spinach, followed by shredded carrots and cucumber sticks on top of the turkey.
- Roll each tortilla tightly from one end to the other to form a wrap. Use a sharp knife to cut thin strips from the edges of one extra tortilla if needed, then lay those strips across the top of each rolled wrap to create a crossed mummy-bandage look.
- Slice the black olives into small pieces and place two pieces on each wrap to form eyes.
Extra Tips
Slice the wraps in half right before serving so the veggie layers show clearly. If the tortillas feel stiff, warm them for 10 seconds in the microwave to make rolling easier. Leftover wraps keep well in the fridge for one day when wrapped tightly in parchment paper. Course: Snack Cuisine: American Equipment: Cutting board, Knife, Spoon
Berry Yogurt Spiderweb Parfaits with Granola
These parfaits bring a simple Halloween touch to a healthy snack. Layers of creamy yogurt, fresh berries, and crunchy granola come together in clear glasses, with a quick berry spiderweb drawn on top. The result feels festive without extra sugar or complicated steps.
The texture balances cool and smooth yogurt against juicy berries and crisp granola. It works well for after-school snacks, party trays, or a light breakfast on Halloween morning. Tart berries and mild yogurt keep the flavor bright and refreshing.
Serves 4 people.
Ingredients
- 2 cups plain Greek yogurt
- 2 tablespoons honey
- 1 teaspoon vanilla extract
- 1 cup fresh mixed berries (strawberries, blueberries, raspberries)
- 1/2 cup berry preserves
- 1 cup granola
Instructions
- Mix the Greek yogurt with honey and vanilla extract in a bowl until smooth.
- Spoon a layer of the yogurt mixture into the bottom of four small glasses or jars.
- Add a few fresh berries on top of the yogurt, then sprinkle a layer of granola.
- Repeat the layers once more, ending with a final thin layer of yogurt on top.
- Warm the berry preserves slightly if needed, then place small dots of preserves in a circle on the top yogurt layer of each parfait. Use a toothpick to drag lines from the center outward to create a spiderweb pattern.
- Finish each parfait with a few extra berries and a light sprinkle of granola.
Extra Tips
Prepare the yogurt base and berry spiderwebs up to a few hours ahead and keep the parfaits covered in the fridge. Add the final granola just before serving so it stays crisp. If the berry preserves feel too thick, stir in a teaspoon of water to make dragging the web easier. Course: Snack Cuisine: American Equipment: Mixing Bowl, Spoon, Parfait Glasses
Zucchini Fritter Eyeballs with Avocado Cream
These zucchini fritter eyeballs turn a simple vegetable into a fun snack for Halloween gatherings. The small patties stay light and crisp while the avocado cream adds a cool, smooth finish that balances the savory flavor. They work well as finger food for kids or adults who want something healthier than typical party fare.
The finished fritters have a golden edge from pan cooking and a tender center from the grated zucchini. Each one gets topped with a dollop of avocado cream and an olive slice to create the eyeball look without extra steps.
Serves 4 people.
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Ingredients
- 2 medium zucchinis, grated and squeezed dry
- 1 large egg
- 1/4 cup almond flour
- 2 tablespoons chopped fresh parsley
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil
- 1 ripe avocado
- 1/4 cup plain Greek yogurt
- 1 tablespoon lime juice
- 8 black olives, sliced into rings
Instructions
- Grate the zucchinis and squeeze out as much liquid as possible using a clean towel. Place the zucchini in a bowl with the egg, almond flour, parsley, garlic powder, salt, and black pepper. Mix until a thick batter forms.
- Heat the olive oil in a skillet over medium heat. Scoop about 2 tablespoons of batter per fritter and flatten slightly into small rounds. Cook 3 to 4 minutes per side until golden and firm. Transfer to a plate and repeat with remaining batter to make 8 fritters.
- Mash the avocado in a small bowl. Stir in the Greek yogurt and lime juice until smooth. Spoon a small amount of avocado cream onto each fritter. Place one olive ring in the center of the cream on each fritter.
Extra Tips
Squeeze the zucchini thoroughly before mixing so the fritters hold their shape and crisp up in the pan. The olive rings stay in place best if you add them right after spooning on the cream. Leftovers keep in the fridge for one day and reheat well in a dry skillet to restore crisp edges. Course: Snack Cuisine: American Equipment: Mixing bowl, Large skillet, Box grater, Small bowl
Carrot and Beet Spiderweb Salad Cups
These cups turn simple root vegetables into a fun Halloween snack with bright colors and a light crunch. The earthy sweetness of carrots and beets pairs well with a quick tangy dressing, while a yogurt drizzle on top creates the spiderweb effect. They work well for parties or after-school snacks when you want something fresh but still festive.
The finished dish stays light and refreshing with a balance of sweet and tart notes. The spiderweb detail adds visual interest without extra steps or ingredients.
Serves 4 people.
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Ingredients
- 4 large carrots, peeled and shredded
- 2 medium beets, peeled and shredded
- 2 tablespoons olive oil
- 1 tablespoon apple cider vinegar
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 1/2 cup plain Greek yogurt
- 4 butter lettuce leaves
Instructions
- Place the shredded carrots and beets in a large mixing bowl. Add the olive oil, apple cider vinegar, salt, and black pepper. Toss until the vegetables are evenly coated.
- Spoon the dressed salad into the four butter lettuce leaves to form individual cups.
- Thin the Greek yogurt with 1 teaspoon of water so it flows easily. Transfer it to a small zip-top bag and snip off one corner.
- Pipe the yogurt in three or four concentric circles on top of each salad cup. Drag a toothpick from the center outward through the circles to create the spiderweb pattern.
Extra Tips
Make the salad base ahead and keep it covered in the fridge, then add the yogurt webs right before serving so they stay sharp. If you want a milder beet flavor, roast the beets first instead of using them raw. Skip the lettuce leaves and serve the salad in small clear cups if you prefer a no-leaf option. Course: Appetizer Cuisine: American Equipment: Mixing bowl, grater, zip-top bag
No-Bake Pumpkin Spice Energy Balls
These no-bake energy balls bring pumpkin spice flavor into a simple snack you can make in minutes. They work well for Halloween gatherings, lunchbox treats, or a quick bite before heading out for the evening. The texture stays chewy from the oats while the pumpkin and warm spices give each bite a cozy taste without any refined sugar overload.
Serves 4 people.
Ingredients
- 1 cup rolled oats
- ½ cup pumpkin puree
- ¼ cup almond butter
- 2 tablespoons maple syrup
- 1 teaspoon pumpkin pie spice
- ½ teaspoon vanilla extract
- Pinch of salt
Instructions
- Add the rolled oats, pumpkin puree, almond butter, maple syrup, pumpkin pie spice, vanilla extract, and salt to a mixing bowl.
- Stir everything together until the mixture holds together and no dry streaks remain.
- Scoop out tablespoon-sized portions and roll them between your palms to form balls.
- Place the finished balls on a plate or baking sheet and let them set for 10 minutes before serving.
Extra Tips
Chill the balls in the refrigerator for firmer texture if your kitchen feels warm. Use creamy almond butter so the mixture binds without extra liquid. These keep in an airtight container in the fridge for up to five days. Course: Snack Cuisine: American Equipment: Mixing bowl, Measuring cups, Baking sheet
Roasted Chickpea Bat Wings with Paprika
These roasted chickpeas turn a simple pantry staple into a crunchy snack with bold smoky flavor. The paprika gives them a warm color and savory taste that feels right at home on a Halloween spread. They work well for parties because they stay crisp for hours and need almost no hands-on time.
They offer a healthy swap for chips or crackers while still delivering that satisfying crunch. The texture stays light and the seasoning stays balanced so kids and adults both reach for more.
Serves 4 people.
Ingredients
- 2 cans (15 oz each) chickpeas, drained and rinsed
- 2 tablespoons olive oil
- 2 teaspoons smoked paprika
- 1 teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Preheat the oven to 400°F and line a baking sheet with parchment paper.
- Pat the chickpeas very dry with a clean towel to remove excess moisture. Place them in a mixing bowl and drizzle with the olive oil.
- Add the smoked paprika, garlic powder, salt, and black pepper to the bowl. Stir until the chickpeas are evenly coated.
- Spread the chickpeas in a single layer on the prepared baking sheet. Roast for 25 to 30 minutes, shaking the pan halfway through, until the chickpeas turn golden and crisp.
- Remove from the oven and let them cool on the pan for 5 minutes before serving.
Extra Tips
Dry the chickpeas thoroughly before seasoning so they roast crisp instead of soft. If you want a little more heat, add a pinch of cayenne with the paprika. Store leftovers in a paper bag at room temperature for up to two days to keep the crunch. Course: Snack Cuisine: American Equipment: Baking sheet, Mixing bowl, Parchment paper
Apple Witch Finger Snacks with Sunflower Butter
These apple witch finger snacks turn basic fall produce into a playful Halloween treat. They fit well at parties or as a quick afternoon bite when you want something lighter than candy.
The crisp apple pieces hold a layer of creamy sunflower butter that adds richness without nuts. Sliced almonds on top give a slight crunch and complete the finger look in a simple way.
Serves 4 people.
Ingredients
- 4 medium apples
- 1/2 cup sunflower butter
- 1/4 cup sliced almonds
Instructions
- Wash the apples under cool running water and pat them dry.
- Place each apple on a cutting board and slice it lengthwise into thin strips that resemble fingers, removing the core as you go.
- Spread a small dab of sunflower butter near the tip of each apple slice.
- Press one sliced almond into the sunflower butter on each slice to form the fingernail.
- Transfer the finished slices to a serving plate.
Extra Tips
Choose firm apples so the slices hold their shape after cutting. Prepare the pieces just before serving to keep the apples crisp and the sunflower butter from softening too much. Leftovers can be stored in a sealed container in the fridge for one day, though the texture is best on the first day. Course: Snack Cuisine: American Equipment: Sharp knife, Cutting board
Greek Yogurt Monster Mouths with Strawberry Tongues
These Greek Yogurt Monster Mouths with Strawberry Tongues turn simple ingredients into a playful snack that fits right into a healthy Halloween spread. They work well for after-school treats or party platters when you want something quick that still feels festive. The crisp base pairs with cool, creamy yogurt and juicy berries for a balance of textures and natural sweetness.
Serves 4 people.
Ingredients
- 4 medium green apples
- 2 cups plain Greek yogurt
- 8 large strawberries
Instructions
- Wash the apples and cut each one into quarters. Remove the cores so you have clean wedges to use as the top and bottom of each mouth.
- Slice each strawberry lengthwise into thin pieces to create the tongues.
- Spread 2 tablespoons of Greek yogurt onto the cut side of one apple wedge.
- Place a strawberry slice on top of the yogurt to act as the tongue.
- Set a second apple wedge on top of the strawberry to close the mouth shape.
- Repeat with the remaining wedges until you have eight finished mouths.
Extra Tips
Chill the assembled mouths for ten minutes before serving so the yogurt firms up and holds the strawberry in place. If the apples start to brown, brush the cut sides lightly with lemon juice before assembly. These are best eaten the same day, as the apples soften once the yogurt sits on them. Course: Snack Cuisine: American Equipment: Knife, Cutting board, Spoon
