A nostalgic little snack, but made a little differently – these healthier sesame snaps have all the deliciously nutty crunch you remember, without the glucose syrup and added sugars. They’re made with just three simple ingredients, take minutes to prepare and are seriously delicious.

Sesame seeds are a great source of calcium, healthy fats, plant-based protein and fibre, making these a lovely little snack to have on hand. The tahini adds even more sesame goodness while helping bind everything together, and maple syrup gives them just enough sweetness without needing refined sugar.

And they really couldn’t be easier to make. Simply stir everything together, roll the mixture out thinly between two sheets of baking paper, then bake until lightly golden. That’s it. No saucepan, no thermometer and no fiddly steps.

The key is to roll them nice and thin, around 3mm, so you get that lovely crisp snap once they’ve cooled. Don’t worry if they seem a little soft when they first come out of the oven. They firm up as they cool, so let them cool completely before breaking them into pieces.

We love keeping these in an airtight container for an easy snack. They’ll stay fresh for up to two weeks, although they’re usually gone long before then!

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Healthier Sesame Snaps

Prep Time 5

Cook Time 18

Total Time 23

Servings 10

Suitable For 3+ years

Metric - US Customary Units

Ingredients

190 g sesame seeds
80 ml maple syrup
2 tbsp tahini (or coconut oil)
Pinch sea salt (optional)

Instructions

Preheat the oven to 160c/320f fan-forced.
Add all of the ingredients to a bowl and stir until well combined.
Place the mixture onto a sheet of baking paper and cover with another sheet of baking paper. Roll out into a large rectangle, approximately 3mm thick. The mixture will be sticky, so if it clings to the top sheet, carefully peel the paper back and continue rolling. You can also lightly grease the top sheet of baking paper to make this easier if needed.
Remove the top sheet of baking paper and place the bottom sheet with the mixture onto a baking tray. Bake for 18–20 minutes, or until very lightly golden (they can go bitter if left too long).
Leave to cool completely on the tray before removing and breaking into whatever sized pieces you like. The sesame snaps will firm up as they cool. Store in an airtight container for up to 2 weeks (if they go a little soft, just recrisp in the oven for a few minutes and allow to cool again before storing).

Storage

Store in an airtight container for up to 2 weeks (if they go a little soft, just recrisp in the oven for a few minutes and allow to cool again before storing).