The Best 50 Southern Paleo Snack and Appetizer Recipes: Easy

Southern paleo snack recipes bring smoky, spicy, tangy, and herby paleo snacks that still feel like a classic Southern spread, even when you skip the usual breading, crackers, and sugary sauces. This list of Southern Paleo Snack and Appetizer Recipes is built for parties, potlucks, and game-day tables, with bites that hold up well on a platter and don’t taste “diet.”

You’ll find crowd favorites with a Paleo twist, think bacon-wrapped anything, shrimp and sausage-style flavors, pickle-brine tang, hot-sauce heat, and fresh herbs that brighten everything. The focus stays on high-protein, low-carb paleo snacks, so you can indulge without the crash. Even better, most recipes keep prep simple, because nobody wants a fussy appetizer right before guests arrive.

For this post, “Paleo” means no grains, legumes, or dairy-free options, and no refined sugar. When a recipe needs a touch of sweetness (for balance in a barbecue-style glaze or a spicy dip), it sticks to small amounts of honey or maple syrup. That keeps the flavors true to Southern cooking, while still fitting Paleo guidelines.

Each recipe is laid out so you can cook fast and shop once. Every entry includes a quick description, an ingredient list with exact measurements (one item per line), step-by-step directions on separate lines, and estimated macros per serving when available. That way, you can pick based on time, taste, and your goals.

Heat matters, so you’ll also see notes to help you control spice in these grain-free, gluten-free bites. If you want it mild, you can swap cayenne for smoked paprika, choose a mild chili powder, or seed your peppers. If you want it hot, add extra hot sauce, crushed red pepper, chipotle, or fresh jalapeños, then finish with a squeeze of lemon or a splash of vinegar to keep the bite sharp.

Deviled eggs and creamy dips that taste like a backyard get-together

Some party foods just feel right on a patio table, even if you skip dairy, grains, and sugar. Deviled eggs bring that old-school Southern comfort, while creamy dips keep everyone hovering near the snack tray. The trick is big flavor with simple moves, smoky bacon, pickle brine, Cajun spice, fresh herbs, and citrus to wake it all up.

Use these recipes when you need food that travels well and disappears fast. Most of them also handle make-ahead prep, so you can show up with something that tastes fresh, not fussy.

Deviled egg upgrades (5 recipes)

Bacon Jalapeño Deviled Eggs

These hit the sweet spot: creamy filling, smoky bacon, and a little pepper heat. Keep the jalapeño mild by scraping out the seeds.

Serving size: makes 24 halves (12 eggs)
Macros (per 2 halves): 160 calories, 8g protein, 2g carbs, 13g fat

Ingredients

12 large eggs
1/3 cup Paleo mayo
1 tsp Dijon mustard
1 tbsp apple cider vinegar
1/2 tsp kosher salt
1/4 tsp black pepper
1 jalapeño, seeded and finely minced
4 slices bacon, cooked crisp and finely chopped
1 tbsp chopped chives (optional)

Directions

Place eggs in a pot, cover with water, bring to a boil, then cover and turn off heat for 12 minutes.
Cool hard-boiled eggs in an ice bath for 10 minutes, then peel.
Slice eggs in half lengthwise, pop yolks into a bowl, and set whites on a tray.
Mash yolks with mayo, Dijon, vinegar, salt, and pepper until smooth.
Fold in jalapeño and bacon, then spoon or pipe into egg whites.
Top with chives and a few bacon bits.

Make-ahead and storage

Mix filling up to 2 days ahead, store airtight, then fill eggs within 6 hours for best texture. Refrigerate finished eggs up to 24 hours.

Chipotle Bacon Deviled Eggs

Smoky chipotle makes these taste like barbecue day in one bite. If you want less heat, start with 1 teaspoon of the adobo sauce.

Serving size: makes 24 halves (12 eggs)
Macros (per 2 halves): 170 calories, 8g protein, 2g carbs, 14g fat

Ingredients

12 large eggs
1/3 cup Paleo mayo
1 1/2 tsp Dijon mustard
1 tbsp lime juice
1 chipotle pepper in adobo, minced
1 tsp adobo sauce (from the can)
1/2 tsp smoked paprika
1/2 tsp kosher salt
4 slices bacon, cooked and crumbled

Directions

Hard-boil, cool, and peel the hard-boiled eggs (same method as above).
Halve the eggs and place yolks in a bowl.
Mash yolks with mayo, Dijon, lime juice, chipotle, adobo sauce, paprika, and salt.
Stir in 3/4 of the bacon.
Pipe filling into whites, then sprinkle with remaining bacon and a pinch of paprika.

Make-ahead and storage

Make filling 2 days ahead and keep chilled. Store assembled deviled eggs in a single layer, covered, for up to 1 day.

Cajun Shrimp Deviled Eggs

These taste like a shrimp boil decided to dress up. Use small shrimp so every bite gets a little seafood snap.

Serving size: makes 24 halves (12 eggs)
Macros (per 2 halves): 150 calories, 10g protein, 2g carbs, 11g fat

Ingredients

12 large eggs
6 oz cooked small shrimp, chopped (reserve 12 pieces for topping)
1/4 cup Paleo mayo
1 tbsp lemon juice
1 tsp Dijon mustard
1 1/2 tsp Cajun seasoning (salt-free if possible)
1/4 tsp kosher salt (adjust to taste)
1 tbsp finely diced celery
1 tbsp chopped parsley

Directions

Hard-boil, cool, and peel eggs, then slice in half.
Mash yolks with mayo, lemon juice, Dijon, Cajun seasoning, and salt.
Stir in chopped shrimp, celery, and parsley.
Fill egg whites, then top each with a reserved shrimp piece and a pinch of Cajun seasoning.

Make-ahead and storage

Boil and peel eggs up to 3 days ahead. Assemble up to 12 hours ahead, refrigerate covered, and serve chilled.

Avocado Ranch Deviled Eggs (egg-free mayo)

These taste creamy and herby, like ranch dip turned into finger food. The avocado does the heavy lifting, so you can skip mayo entirely.

Serving size: makes 24 halves (12 eggs)
Macros (per 2 halves): 140 calories, 7g protein, 3g carbs, 11g fat

Ingredients

12 large eggs
1 large ripe avocado
2 tbsp olive oil
2 tbsp lemon juice
1 tbsp water
1 tsp onion powder
1 tsp garlic powder
1 tbsp chopped fresh dill (or 1 tsp dried dill)
1 tbsp chopped chives
1/2 tsp kosher salt
1/4 tsp black pepper

Directions

Hard-boil, cool, peel, and halve the eggs.
Blend or mash avocado with olive oil, lemon juice, water, onion powder, garlic powder, dill, chives, salt, and pepper until smooth.
Spoon or pipe filling into egg whites.
Chill 20 minutes so the flavor tightens up.

Make-ahead and storage

For best color, make and assemble the same day. If needed, store assembled eggs up to 8 hours, tightly covered, with plastic wrap pressed close to the filling.

Pickle-Brined Deviled Eggs with Dill

If your crowd loves pickles, these will vanish first. A quick brine soak makes the whites tangy, like they spent the day in a jar.

Serving size: makes 24 halves (12 eggs)
Macros (per 2 halves): 135 calories, 7g protein, 2g carbs, 11g fat

Ingredients

12 large eggs
1 cup dill pickle juice (from a jar)
1/4 cup water
1/3 cup Paleo mayo
1 tsp Dijon mustard
1 tbsp chopped fresh dill
2 tbsp finely chopped dill pickles
1/2 tsp garlic powder
1/2 tsp kosher salt
1/4 tsp black pepper

Directions

Hard-boil, cool, peel, and halve the eggs.
Place egg whites in a shallow container.
Pour in pickle juice and water, cover, and chill for 30 to 60 minutes.
Remove whites and blot dry with paper towels.
Mash yolks with mayo, Dijon, dill, chopped pickles, garlic powder, salt, and pepper.
Fill brined whites, then top with extra dill if you like.

Make-ahead and storage

Brine whites and make filling up to 2 days ahead, store separately. Assemble up to 24 hours ahead, keep chilled in a single layer.

Dairy-free dips and spreads (5 recipes)

These dairy-free dips and spreads shine as paleo snacks, delivering creamy textures through healthy fats from cashews, avocados, and olive oil. They’re effortless paleo snacks that travel great and keep guests coming back for more paleo snacks.

Dairy-Free Creamy Spinach-Artichoke Dip (cashew based)

This gives you that rich, party-style dip without cream cheese. Cashews make it thick, while lemon keeps it bright.

Best dippers

Bell pepper strips, vegetable sticks, cucumber rounds, plantain chips, pork rinds

Macros (per 1/4 cup): 170 calories, 5g protein, 7g carbs, 13g fat

Ingredients

1 cup raw cashews
1/2 cup hot water (for soaking)
2 tbsp lemon juice
1 tbsp olive oil
1/2 tsp kosher salt
1/2 tsp garlic powder
1/4 tsp crushed red pepper (optional)
1 cup chopped spinach (fresh or thawed frozen, squeezed dry)
1 cup chopped artichoke hearts (canned in water, drained)
2 tbsp nutritional yeast (optional, for a “cheesy” note)

Directions

Soak cashews in hot water for 20 minutes, then drain.
Blend cashews with lemon juice, olive oil, salt, garlic powder, crushed red pepper, and 1/3 cup fresh water until smooth.
Stir in spinach, artichokes, and nutritional yeast.
Warm in a skillet over low heat for 3 to 5 minutes, stirring often (or serve cold).

Avocado Lime Dip

Think guacamole’s smoother cousin. It’s creamy, tangy, and perfect when you need something fast.

Best dippers

Cucumber rounds, vegetable sticks, bell pepper strips, plantain chips

Macros (per 1/4 cup): 110 calories, 1g protein, 4g carbs, 10g fat

Ingredients

2 ripe avocados
2 tbsp lime juice
2 tbsp cilantro, chopped
1 tbsp olive oil
1/2 tsp kosher salt
1/4 tsp garlic powder
2 tbsp water (as needed for texture)
2 tbsp finely diced red onion (optional)
1 tbsp minced jalapeño (optional)

Directions

Mash avocados in a bowl until mostly smooth.
Stir in lime juice, cilantro, olive oil, salt, and garlic powder.
Add water 1 tablespoon at a time until it’s scoopable.
Fold in red onion and jalapeño if using, then chill 15 minutes.

Cauliflower Artichoke “Hummus” (no chickpeas)

This one eats like hummus but stays Paleo. Cauliflower keeps it light, while artichoke adds a mellow bite.

Best dippers

Cucumber rounds, bell pepper strips, pork rinds

Macros (per 1/4 cup): 70 calories, 2g protein, 5g carbs, 5g fat

Ingredients

3 cups cauliflower florets
1/2 cup artichoke hearts (canned in water, drained)
2 tbsp tahini
1 1/2 tbsp lemon juice
1 tbsp olive oil
1 small garlic clove, grated
1/2 tsp kosher salt
1/4 tsp smoked paprika
2 tbsp water (as needed)

Directions

Steam cauliflower until very tender, about 8 to 10 minutes, then cool 5 minutes.
Blend cauliflower, artichokes, tahini, lemon juice, olive oil, garlic, salt, and paprika until smooth.
Add water as needed to loosen the dip.
Taste, then add a pinch more salt or lemon if it needs a lift.

Pimento “Cheese” Dip (carrot and cashew base)

It has that familiar pimento cheese vibe, creamy, a little sweet, and peppery. Carrots bring color and body, while cashews give it the rich finish.

Best dippers

Bell pepper strips, cucumber rounds, plantain chips, pork rinds

Macros (per 1/4 cup): 150 calories, 4g protein, 9g carbs, 11g fat

Ingredients

1 cup raw cashews
1/2 cup hot water (for soaking)
1 cup shredded carrots (packed)
1/4 cup diced pimentos, drained
2 tbsp lemon juice
1 tbsp apple cider vinegar
2 tbsp olive oil
1 tsp Dijon mustard
1/2 tsp kosher salt
1/2 tsp smoked paprika
1/4 tsp cayenne (optional)

Directions

Soak cashews in hot water for 20 minutes, then drain.
Blend cashews with carrots, lemon juice, vinegar, olive oil, Dijon, salt, paprika, and cayenne until smooth.
Stir in diced pimentos.
Chill 30 minutes so it thickens and tastes more “cheesy.”

Smoked Salmon Dill Dip (coconut yogurt or cashew base)

This is cool, creamy, and salty in the best way. It feels fancy, but it’s basically stir, chill, serve.

Best dippers

Cucumber rounds, bell pepper strips, pork rinds

Macros (per 1/4 cup): 95 calories, 8g protein, 3g carbs, 6g fat

Ingredients

1 cup unsweetened coconut yogurt (plain)
4 oz smoked salmon, finely chopped
1 tbsp lemon juice
1 tbsp chopped fresh dill (or 1 tsp dried dill)
1 tbsp chopped chives
1 tsp Dijon mustard
1/2 tsp garlic powder
1/4 tsp black pepper
1/4 tsp kosher salt (optional, smoked salmon is salty)

Directions

Stir coconut yogurt, lemon juice, dill, chives, Dijon, garlic powder, pepper, and salt (if using) in a bowl.
Fold in smoked salmon.
Chill at least 30 minutes so the flavors blend.
Taste before serving, then add more lemon or dill if needed.

Serving tip: Set dips on a tray of ice if they’ll sit out longer than 30 to 45 minutes, especially outside.

Bacon-wrapped bites, wings, and sticky-finger chicken everyone reaches for first

These paleo snacks empty fast, because they hit that Southern sweet spot: smoky, salty, spicy, and just a little sticky. Like beef jerky, these high-protein savory options bring the crunch and the sizzle, while wings and chicken nuggets keep hands busy and people hovering near the tray.

For food safety, cook chicken to 165 F in the thickest part. For bacon and pork, aim for 145 F with a 3-minute rest, although most bacon-wrapped apps end up higher because you want the bacon crisp.

Bacon-wrapped and sweet-salty party bites (10 recipes)

Before you start, pick the right bacon. Thin-cut bacon crisps faster and wraps clean. Thick-cut bacon tastes meatier, but it needs more time, so pre-cook it partway or it can stay chewy. To prevent sogginess, set bacon-wrapped bites on a wire rack over a sheet pan, and leave space between pieces so steam can escape. These make irresistible paleo snacks.

Crisp bacon trick: Pat fillings dry, avoid watery veggies, and finish with 2 to 3 minutes under the broiler (watch closely).

1) Bacon Wrapped Buffalo Chicken Jalapeños (oven)

Creamy, spicy, and smoky paleo snacks, like jalapeño poppers that decided to go Paleo.

Cook time & temp: 25 to 30 minutes at 400 F (oven)
Est. macros (per 2 pieces): 220 calories, 14g protein, 4g carbs, 16g fat

Ingredients

10 jalapeños, halved lengthwise, seeds removed
10 oz ground chicken
2 tbsp hot sauce (Frank’s-style)
1 tbsp olive oil
1 tsp garlic powder
1 tsp onion powder
1/2 tsp smoked paprika
3/4 tsp kosher salt
10 slices thin-cut bacon (or 15 half-slices)
2 tbsp chopped green onion (optional)

Directions

Heat oven to 400 F, set a wire rack on a sheet pan.
Mix ground chicken, hot sauce, olive oil, spices, and salt.
Press filling into jalapeño halves, mounding slightly.
Wrap each with bacon, seam-side down on the rack.
Bake 25 to 30 minutes until bacon crisps and chicken hits 165 F.
Broil 2 minutes for extra crisp, then top with green onion.

Mild option: Use 1 tbsp hot sauce, add 1 tbsp lemon juice for tang.

2) Cream Cheese Bacon Dates (dairy-free) (oven)

Sweet dates plus smoky bacon tastes like a candy bar that learned some manners.

Cook time & temp: 15 to 18 minutes at 400 F (oven)
Est. macros (per 2 dates): 200 calories, 5g protein, 16g carbs, 13g fat

Ingredients

20 Medjool dates, pitted
1/2 cup raw cashews, soaked 20 minutes and drained
2 tbsp warm water
1 tbsp lemon juice
1/2 tsp vanilla extract
1/4 tsp kosher salt
10 slices thin-cut bacon, halved

Directions

Heat oven to 400 F, line a sheet pan with parchment.
Blend cashews, water, lemon juice, vanilla, and salt until smooth.
Spoon about 1 teaspoon cashew “cream cheese” into each date.
Wrap each date with a half-slice of bacon, seam-side down.
Bake 15 to 18 minutes, turning once, until bacon is crisp.

Sogginess fix: Chill stuffed dates 15 minutes before wrapping so filling stays put.

3) Smoky Candied Bacon (maple or honey) (oven-only)

This is the “just one more piece” bacon, sweet, smoky, and snackable.

Cook time & temp: 20 to 25 minutes at 350 F (oven)
Est. macros (per slice): 120 calories, 5g protein, 4g carbs, 9g fat

Ingredients

12 slices thick-cut bacon
2 tbsp maple syrup or honey
1 1/2 tsp smoked paprika
1/2 tsp black pepper
1/4 tsp cayenne (optional)
Pinch of kosher salt (optional)

Directions

Heat oven to 350 F, place bacon on a wire rack over a sheet pan.
Stir maple or honey with spices.
Brush a thin layer on top of each slice.
Bake 10 minutes, flip, brush again, then bake 8 to 12 minutes more.
Cool 5 minutes to set the glaze.

Mild option: Skip cayenne, add 1/2 tsp cinnamon for warmth.

4) Bacon Meatballs with Mango Honey Mustard (oven)

Savory meatballs with a bright dip, sweet, tangy, and perfect with toothpicks. Almond flour keeps the texture light in these meatballs.

Cook time & temp: 18 to 20 minutes at 425 F (oven)
Est. macros (per 3 meatballs with sauce): 290 calories, 18g protein, 10g carbs, 19g fat

Ingredients

1 lb ground pork
1/4 cup almond flour
1 large egg
2 tbsp chopped parsley
1 tsp garlic powder
1 tsp onion powder
1 tsp smoked paprika
1 tsp kosher salt
1/2 tsp black pepper
6 slices bacon, cut into 4 pieces each (optional wrap for 24 meatballs)

Mango Honey Mustard

1/3 cup mango puree (blended ripe mango)
2 tbsp Dijon mustard
1 tbsp honey
1 tbsp apple cider vinegar
Pinch of salt

Directions

Heat oven to 425 F, line a sheet pan with parchment.
Mix pork, almond flour, egg, herbs, and spices.
Roll into 24 small meatballs (about 1 1/2 tbsp each).
Optional: wrap each with a bacon piece and set seam-side down.
Bake 18 to 20 minutes until centers hit 165 F (pork is safe at 145 F with rest, but these cook hotter).
Stir sauce ingredients and serve alongside.

Mild option: Keep sauce as written, add 1 tbsp mayo if you want it softer.

5) Bacon Wrapped Asparagus Bundles with Lemon Garlic (oven)

A “green veggie” that still feels like party food.

Cook time & temp: 18 to 22 minutes at 400 F (oven)
Est. macros (per bundle): 140 calories, 6g protein, 3g carbs, 11g fat

Ingredients

24 asparagus spears, ends trimmed
8 slices bacon (thin-cut works best)
1 1/2 tbsp olive oil
1 tbsp lemon zest
1 tbsp lemon juice
1 small garlic clove, grated
1/2 tsp kosher salt
1/4 tsp black pepper

Directions

Heat oven to 400 F, set a rack over a sheet pan.
Toss asparagus with olive oil, zest, lemon juice, garlic, salt, and pepper.
Make 8 bundles of 3 spears each.
Wrap each bundle with 1 slice bacon and place seam-side down.
Bake 18 to 22 minutes until bacon crisps, then rest 3 minutes.

Sogginess fix: Use thin asparagus, thick spears release more moisture.

6) BBQ Bacon Wrapped Shrimp (no sugar rub) (grill or oven)

Smoky shrimp with a dry rub that tastes like barbecue without the sugar.

Cook time & temp: 8 to 10 minutes at 425 F (oven) or 6 to 8 minutes (grill, medium-high)
Est. macros (per 4 pieces): 230 calories, 20g protein, 2g carbs, 15g fat

Ingredients

1 lb large shrimp, peeled and deveined
10 slices thin-cut bacon, halved
1 tbsp avocado oil
1 tsp smoked paprika
1 tsp chili powder (no sugar added)
1/2 tsp garlic powder
1/2 tsp onion powder
3/4 tsp kosher salt
1/4 tsp black pepper
1 tbsp lime juice (to finish)

Directions

Pat shrimp very dry with paper towels.
Toss shrimp with avocado oil and spices.
Wrap each shrimp with half-slice bacon, secure with toothpick if needed.
Bake at 425 F for 8 to 10 minutes, flipping once, until shrimp is opaque and bacon crisp (or grill 6 to 8 minutes).
Finish with lime juice right before serving.

Mild option: Use sweet paprika instead of chili powder.

7) Bacon Wrapped Okra Fries (oven)

Crispy edges, tender okra inside, and bacon doing bacon things.

Cook time & temp: 20 to 24 minutes at 425 F (oven)
Est. macros (per 6 pieces): 180 calories, 7g protein, 5g carbs, 14g fat

Ingredients

1 lb fresh okra, stems trimmed
1 tbsp olive oil
1 tsp garlic powder
1/2 tsp smoked paprika
3/4 tsp kosher salt
1/4 tsp black pepper
12 slices thin-cut bacon, halved

Directions

Heat oven to 425 F, set a rack over a sheet pan.
Toss okra with olive oil and spices.
Wrap each okra pod with a half-slice of bacon, seam-side down.
Bake 20 to 24 minutes, turning once, until bacon is crisp.
Rest 3 minutes before serving.

Sogginess fix: Don’t crowd the pan, okra steams fast.

8) Bacon Wrapped Chicken Liver Bites with Cajun Spice (oven)

Rich, crispy, and bold, like a mini chicken-fry vibe without the breading.

Cook time & temp: 18 to 22 minutes at 425 F (oven)
Est. macros (per 3 pieces): 210 calories, 16g protein, 2g carbs, 15g fat

Ingredients

1 lb chicken livers, trimmed and patted dry
1 tbsp olive oil
2 tsp Cajun seasoning (salt-free if possible)
3/4 tsp kosher salt
1/2 tsp garlic powder
1/4 tsp cayenne (optional)
12 slices thin-cut bacon, halved
Lemon wedges (optional)

Directions

Heat oven to 425 F, set a rack over a sheet pan.
Toss livers with olive oil and seasonings.
Cut large livers into bite-size pieces (about 24 total).
Wrap each piece with half-slice bacon, seam-side down.
Bake 18 to 22 minutes until bacon crisps and livers reach 165 F.
Squeeze lemon over top if you like.

Mild option: Skip cayenne, add extra black pepper.

9) Bacon Wrapped Stuffed Mushrooms (cashew “cream cheese”) (oven-only)

Juicy mushrooms with a smoky wrapper and a creamy center.

Cook time & temp: 18 to 20 minutes at 400 F (oven)
Est. macros (per 3 mushrooms): 190 calories, 6g protein, 7g carbs, 15g fat

Ingredients

16 oz baby bella mushrooms, stems removed
3/4 cup raw cashews, soaked 20 minutes and drained
3 tbsp water
1 1/2 tbsp lemon juice
1 tsp Dijon mustard
1 tsp garlic powder
1/2 tsp kosher salt
2 tbsp chopped chives
8 slices thin-cut bacon, halved

Directions

Heat oven to 400 F, place a rack over a sheet pan.
Blend cashews, water, lemon, Dijon, garlic powder, and salt until smooth.
Stir in chives, then fill each mushroom cap (about 1 to 2 teaspoons).
Wrap each with half-slice bacon, seam-side down.
Bake 18 to 20 minutes until bacon is crisp and mushrooms are tender.

Sogginess fix: Don’t rinse mushrooms, wipe them clean instead.

10) Spicy Bacon Wrapped Pineapple (no added sugar) (grill or air fryer)

Sweet pineapple plus spicy chili-lime heat, like a tropical cousin of barbecue.

Cook time & temp: 8 to 10 minutes at 400 F (air fryer) or 10 to 12 minutes (grill, medium)
Est. macros (per 3 pieces): 210 calories, 6g protein, 14g carbs, 15g fat

Ingredients

2 cups pineapple chunks (about 1-inch pieces), patted dry
10 slices thin-cut bacon, halved
1 tbsp lime juice
1 tsp chili powder
1/2 tsp smoked paprika
1/4 tsp cayenne (optional)
Pinch of kosher salt

Directions

Toss pineapple with lime juice, spices, and salt.
Wrap each chunk with half-slice bacon, seam-side down.
Air fry at 400 F for 8 to 10 minutes, turning at 5 minutes (or grill 10 to 12 minutes, turning often).
Rest 2 minutes so the bacon firms up.

Mild option: Skip cayenne, use sweet paprika only.

Wings, nuggets, and chicken bites with Southern sauces (10 recipes)

Crispy chicken without flour needs two things: dry skin or almond flour breading, plus enough heat, making these grain-free, gluten-free snack ideas that rival beef jerky for high-protein savory appeal. For wings, dry them well and give them room on the pan. For nuggets, press the coating on like you mean it. Paleo snack ideas like these keep the party going.

1) Crispy Chicken Wings (no baking powder, drying method) (oven-only)

All crunch comes from dry skin and hot air, not baking powder.

Cook time & temp: 45 to 55 minutes at 425 F (oven)
Est. macros (per 5 wings): 380 calories, 30g protein, 0g carbs, 28g fat

Ingredients

2 1/2 lb chicken wings, flats and drumettes
1 1/2 tsp kosher salt
1 tsp black pepper
1 tsp garlic powder
1 tsp smoked paprika
1 tbsp avocado oil

Directions

Pat wings very dry, then refrigerate uncovered on a rack 8 to 24 hours.
Heat oven to 425 F, keep wings on a rack over a sheet pan.
Toss wings with salt, pepper, garlic powder, paprika, and avocado oil.
Bake 25 minutes, flip, then bake 20 to 30 minutes more until crisp and 165 F inside.
Rest 5 minutes before saucing.

Mild option: Keep seasoning as written, skip smoked paprika if you want it plain.

2) Honey Lime Chicken Wings (honey optional) (air fryer)

Bright and sticky, with a lime bite that keeps the sweetness in check.

Cook time & temp: 20 to 24 minutes at 400 F (air fryer)
Est. macros (per 5 wings with glaze): 420 calories, 30g protein, 8g carbs, 28g fat

Ingredients

2 lb chicken wings, patted dry
1 tsp kosher salt
1/2 tsp garlic powder
1/2 tsp black pepper

Honey Lime Glaze

2 tbsp lime juice
1 tbsp lime zest
1 1/2 tbsp honey (optional, use 1 tbsp for less sweet)
1 tbsp hot sauce (optional)
1 tbsp olive oil
Pinch of salt

Directions

Heat air fryer to 400 F.
Season wings with salt, garlic powder, and pepper.
Air fry 10 minutes, flip, then cook 10 to 14 minutes more until crisp and 165 F.
Whisk glaze ingredients, then toss wings in glaze right before serving.

Mild option: Skip hot sauce, add extra lime zest.

3) Buffalo Chicken Nuggets (almond flour) (air fryer)

Crispy nuggets that hold up under sauce, no sad, soggy coating.

Cook time & temp: 10 to 12 minutes at 400 F (air fryer)
Est. macros (per serving): 360 calories, 32g protein, 8g carbs, 22g fat

Ingredients

1 lb chicken breast, cut into 1-inch chunks
1/2 cup almond flour
1 tsp paprika
1 tsp garlic powder
3/4 tsp kosher salt
1/2 tsp black pepper
1 large egg, beaten
1 tbsp olive oil spray (or brush)

Buffalo Sauce

1/4 cup hot sauce
2 tbsp olive oil (or melted ghee substitute: more olive oil)
1 tsp apple cider vinegar
1/2 tsp garlic powder

Directions

Heat air fryer to 400 F, lightly oil the basket.
Mix almond flour and spices in a bowl.
Dip chicken in egg, then press into almond flour mix.
Air fry 10 to 12 minutes, shaking at 6 minutes, until 165 F.
Whisk sauce, then toss nuggets lightly (or serve sauce on the side).

Mild option: Use 2 tbsp hot sauce and add 1 tbsp ketchup-style tomato paste (no sugar) for body.

4) Cilantro Chicken Nuggets (oven)

Herby and fresh, with a simple green sauce that tastes like summer.

Cook time & temp: 15 to 18 minutes at 425 F (oven)
Est. macros (per serving): 340 calories, 34g protein, 7g carbs, 19g fat

Ingredients

1 lb chicken thigh meat, cut into chunks
1/2 cup almond flour
1 tsp ground cumin
1 tsp garlic powder
3/4 tsp kosher salt
1/2 tsp black pepper
1 large egg, beaten

Cilantro Dip

1/3 cup Paleo mayo
1/4 cup chopped cilantro
1 tbsp lime juice
1 small garlic clove, grated
Pinch of salt

Directions

Heat oven to 425 F, place a rack over a sheet pan.
Mix almond flour with cumin, garlic powder, salt, and pepper.
Dip chicken in egg, then coat in almond mix.
Bake 15 to 18 minutes until 165 F, flipping once.
Stir dip ingredients and serve alongside.

Mild option: This one is mild already, add jalapeño only if you want heat.

5) Blackened Chicken Tenders with Remoulade (Paleo mayo) (oven)

Smoky, peppery tenders with a creamy dip that tastes like a fish-fry cousin.

Cook time & temp: 14 to 16 minutes at 450 F (oven)
Est. macros (per serving with dip): 410 calories, 38g protein, 3g carbs, 27g fat

Ingredients

1 1/4 lb chicken tenders
1 tbsp olive oil
2 tsp smoked paprika
1 tsp garlic powder
1 tsp onion powder
1/2 tsp dried thyme
1/2 tsp black pepper
3/4 tsp kosher salt
1/8 tsp cayenne (optional)

Remoulade

1/3 cup Paleo mayo
1 tbsp Dijon mustard
1 tbsp dill pickle relish (no sugar) or finely chopped pickles
1 tsp lemon juice
1/2 tsp hot sauce (optional)
1/4 tsp paprika

Directions

Heat oven to 450 F, line a sheet pan with parchment.
Toss chicken with olive oil and blackening spices.
Arrange tenders with space between.
Bake 14 to 16 minutes until 165 F.
Stir remoulade and serve for dipping.

Mild option: Skip cayenne and hot sauce, add extra lemon juice.

6) Pickle-Brined Air Fryer Chicken Bites (air fryer)

Pickle brine makes chicken juicy and tangy, like a drive-thru copycat that’s party-ready.

Cook time & temp: 10 to 12 minutes at 390 F (air fryer)
Est. macros (per serving): 320 calories, 33g protein, 6g carbs, 18g fat

Ingredients

1 lb chicken breast, cut into 1-inch cubes
1/2 cup dill pickle juice
1 tbsp olive oil
1/2 cup almond flour
1 tsp paprika
1 tsp garlic powder
3/4 tsp kosher salt
1/2 tsp black pepper

Directions

Soak chicken in pickle juice 30 minutes, then drain and pat dry.
Toss chicken with olive oil.
Mix almond flour with spices, then coat chicken well.
Air fry at 390 F for 10 to 12 minutes, shaking halfway, until 165 F.

Mild option: Use paprika only, skip black pepper if you want it very gentle.

7) Lemon Pepper Wingettes with Garlic Olive Oil (oven)

All the lemon-pepper punch, no butter needed.

Cook time & temp: 40 to 50 minutes at 425 F (oven)
Est. macros (per 5 wings): 390 calories, 30g protein, 1g carbs, 29g fat

Ingredients

2 1/2 lb chicken wings, patted dry
1 1/2 tsp kosher salt
1 1/2 tsp coarse black pepper
1 tbsp lemon zest
2 tbsp lemon juice
2 tbsp olive oil
2 garlic cloves, grated

Directions

Heat oven to 425 F, place wings on a rack over a sheet pan.
Bake wings 25 minutes, flip, then bake 15 to 25 minutes more until crisp and 165 F.
Stir lemon zest, lemon juice, olive oil, and garlic.
Toss hot wings with lemon-garlic oil and serve.

Mild option: Cut black pepper to 1 teaspoon, add extra lemon zest.

8) BBQ Dry Rub Wings (no sugar) (oven-only)

They taste like barbecue chips in wing form, smoky, salty, and a little spicy.

Cook time & temp: 45 to 55 minutes at 425 F (oven)
Est. macros (per 5 wings): 385 calories, 30g protein, 2g carbs, 28g fat

Ingredients

2 1/2 lb chicken wings, patted dry
1 1/2 tsp kosher salt
1 tsp smoked paprika
1 tsp chili powder (no sugar)
1 tsp garlic powder
1/2 tsp onion powder
1/2 tsp dry mustard
1/2 tsp black pepper
1/4 tsp cayenne (optional)

Directions

Heat oven to 425 F, set a rack over a sheet pan.
Mix all seasonings, then toss with wings.
Bake 25 minutes, flip, then bake 20 to 30 minutes more until crisp and 165 F.
Rest 5 minutes so the rub sets.

Mild option: Skip cayenne, use sweet paprika instead of smoked.

9) Hot Honey Chicken Skewers (Paleo hot honey) (grill)

Sweet heat and char, like barbecue chicken got dressed up for a party.

Cook time & temp: 10 to 12 minutes (grill, medium-high)
Est. macros (per skewer): 260 calories, 25g protein, 8g carbs, 14g fat

Ingredients

1 1/2 lb boneless skinless chicken thighs, cut into 1 1/2-inch pieces
1 tbsp olive oil
1 tsp kosher salt
1 tsp smoked paprika
1/2 tsp garlic powder

Paleo Hot Honey

3 tbsp honey
1 1/2 tbsp hot sauce
1 tsp apple cider vinegar
Pinch of salt

Directions

Soak wooden skewers 20 minutes, then preheat grill to medium-high.
Toss chicken with olive oil, salt, paprika, and garlic powder.
Thread onto skewers, leaving a little space between pieces.
Grill 10 to 12 minutes, turning often, until 165 F.
Warm hot honey ingredients in a small pan or microwave-safe bowl, then brush on chicken.
Grill 30 to 60 seconds more to set the glaze.

Mild option: Use 1 tbsp hot sauce and add 1 tbsp lemon juice.

10) Chicken Cracklins (skin chips, oven) (oven-only)

Salty, crunchy chicken-skin chips that disappear like potato chips.

Cook time & temp: 35 to 45 minutes at 400 F (oven)
Est. macros (per 1 oz): 160 calories, 13g protein, 0g carbs, 12g fat

Ingredients

1 lb chicken skin (ask the butcher, or save from thighs)
1 tsp kosher salt
1/2 tsp black pepper
1/2 tsp garlic powder
1/2 tsp smoked paprika (optional)

Directions

Heat oven to 400 F, place a rack over a sheet pan.
Spread skins flat in a single layer, no overlaps.
Season evenly with salt, pepper, garlic powder, and paprika.
Bake 20 minutes, flip, then bake 15 to 25 minutes more until deep golden and crisp.
Cool 5 minutes, then serve. They crisp more as they cool.

Mild option: Use salt only, then finish with a squeeze of lemon for brightness.

Sliders, taco-style bites, fries, and crunchy snacks for a full Southern spread

These recipes emulate classic Southern favorites like sausage balls and paleo biscuits with handheld bites, salty crunch, and dippables that capture the same party vibe. When you want a party table to feel like a full Southern spread inspired by sausage balls and paleo biscuits, you need that mix. This set covers mini sliders and taco-style appetizers, crispy fries and veggie sides, plus quick snacks you can make ahead. Most of these travel well, and several take under 20 minutes of active time, which saves your sanity on party day.

Mini sliders and taco-style appetizers (7 recipes)

Smashed Plantain Pulled Pork Sliders

These taste like barbecue sandwiches, but the “bun” is a crisp plantain smash that won’t get soggy fast.

Serving size: 8 mini sliders
Est. macros (per slider): 210 calories, 14g protein, 18g carbs, 9g fat

Ingredients

2 green plantains, peeled and cut into 16 (1-inch) chunks
1 tbsp avocado oil (plus more for brushing)
1/2 tsp kosher salt
2 cups pulled pork (warm)
1/2 cup Paleo coleslaw (shredded cabbage tossed with Paleo mayo and vinegar)
1/4 cup sugar-free pickle slices (optional)

Directions

Heat oven to 425 F, line a sheet pan with parchment, brush parchment with oil.
Toss plantain chunks with 1 tbsp oil and salt, then bake 12 minutes.
Smash each chunk to about 2 1/2 inches wide with a flat cup, brush tops with oil.
Bake 12 to 14 minutes more, flip once, until crisp at the edges.
Assemble: plantain round, 1/4 cup pulled pork, 1 tbsp slaw, then top round.

Assembly tip: Let plantain rounds cool 5 minutes before stacking, they firm up and hold better.

Southwest Turkey Sliders with Avocado Slaw

Juicy turkey + creamy slaw feels like a cookout plate, just in two bites.

Serving size: 10 mini sliders
Est. macros (per slider): 185 calories, 14g protein, 6g carbs, 12g fat

Ingredients

1 lb ground turkey (93% lean)
1 tsp kosher salt
1 tsp chili powder
1/2 tsp ground cumin
1/2 tsp garlic powder
1 tbsp avocado oil
20 cucumber rounds (thick cut, for “buns”)
1 1/2 cups shredded cabbage
1 ripe avocado
2 tbsp lime juice
2 tbsp chopped cilantro
2 tbsp Paleo mayo
1/4 tsp salt

Directions

Mix turkey with salt, chili powder, cumin, and garlic powder, form 10 mini patties.
Heat oil in a skillet over medium-high heat, cook patties 3 to 4 minutes per side (165 F).
Mash avocado with lime, cilantro, mayo, and salt, then toss with cabbage.
Build each slider with cucumber, patty, slaw, then cucumber.

Assembly tip: Pat cucumber rounds dry first, then press the “top bun” gently to lock in the slaw.

Spaghetti Squash Taco Nests

These bake into little “taco cups,” like edible nests that hold toppings without breaking.

Serving size: 12 nests
Est. macros (per nest with topping): 95 calories, 6g protein, 5g carbs, 6g fat

Ingredients

3 cups cooked spaghetti squash, squeezed dry
1 large egg
1/3 cup nut flour (almond flour or coconut flour)
1/2 tsp kosher salt
1/2 tsp cumin
1/2 tsp smoked paprika
1 cup cooked taco meat (beef, turkey, or chicken)
1/2 cup salsa (no added sugar)
1/4 cup diced green onion (optional)

Directions

Heat oven to 425 F, grease a 12-cup muffin tin well.
Mix squash, egg, nut flour, salt, cumin, and paprika.
Press mixture into cups, making a well in the center.
Bake 18 to 20 minutes until set and browned.
Fill with taco meat, top with salsa and green onion.

Assembly tip: Squeeze squash hard in a towel, excess water makes nests fall apart.

Avocado Chorizo Sweet Potato Skins

Like loaded potato skins, but sweet potato delivers a smoky, spicy, dairy-free filling.

Serving size: 12 skins
Est. macros (per skin): 140 calories, 5g protein, 12g carbs, 9g fat

Ingredients

3 medium sweet potatoes (about 1 1/2 lb)
1 tbsp avocado oil
1/2 tsp kosher salt
8 oz fresh chorizo (check for no sugar)
1/2 cup diced onion
1 avocado, diced
1 tbsp lime juice
2 tbsp chopped cilantro

Directions

Heat oven to 425 F, pierce sweet potatoes, bake 40 to 50 minutes until tender.
Cool 10 minutes, halve lengthwise, scoop out most flesh (leave 1/4-inch border).
Brush skins with oil, salt, bake cut-side up 10 minutes to crisp.
Brown chorizo with onion in a skillet, 6 to 8 minutes.
Fill skins with chorizo, top with avocado tossed in lime and cilantro.

Assembly tip: Don’t over-scoop, thicker sweet potato walls stop cracking when guests grab them.

Shrimp and Grits Bites (with cauliflower grits)

All the comfort of shrimp and grits, but in a bite that fits on a toothpick.

Serving size: 16 bites
Est. macros (per bite): 70 calories, 5g protein, 3g carbs, 4g fat

Ingredients

4 cups cauliflower rice
2 tbsp olive oil, divided
1/2 tsp kosher salt, divided
1/4 tsp black pepper
1 tbsp nutritional yeast (optional)
1 tsp lemon juice
12 oz shrimp, peeled and deveined, chopped small
2 tsp Cajun seasoning (salt-free preferred)
2 tbsp chopped parsley

Directions

Heat oven to 400 F, grease a 16-mini-muffin pan.
Sauté cauliflower rice in 1 tbsp oil with 1/4 tsp salt, 6 to 8 minutes, then mash slightly.
Stir in pepper, nutritional yeast, and lemon juice, press into mini cups.
Bake 12 minutes until set.
Sauté shrimp in 1 tbsp oil with Cajun seasoning and remaining salt, 3 to 4 minutes.
Spoon shrimp into cups, top with parsley.

Assembly tip: Pack cauliflower firmly, loose “grits” crumble when unmolding.

Collard Green Wrap “Tacos” with BBQ Chicken

These eat like tacos, but collards stay sturdy and look great on a platter.

Serving size: 10 wraps
Est. macros (per wrap): 150 calories, 16g protein, 6g carbs, 7g fat

Ingredients

10 large collard leaves
2 cups shredded cooked chicken
1/3 cup Paleo BBQ sauce (no added sugar)
1/2 cup shredded carrots
1/2 cup thin-sliced red cabbage
2 tbsp apple cider vinegar
1/2 tsp kosher salt

Directions

Bring a large pot of water to a boil, blanch collard leaves 25 seconds, then ice bath.
Pat dry, shave thick stem down with a knife so it folds.
Toss chicken with BBQ sauce.
Toss carrots and cabbage with vinegar and salt.
Add chicken and slaw to each leaf, roll tight like a burrito, cut in half.

Assembly tip: Place wraps seam-side down, then secure with a toothpick for clean handling.

Mini Burger Bites with Comeback Sauce (Paleo mayo base)

These are “two-bite burgers” with a tangy sauce that tastes Southern and familiar.

Serving size: 16 bites
Est. macros (per bite): 110 calories, 7g protein, 2g carbs, 8g fat

Ingredients

1 lb ground beef (85% lean)
1 tsp kosher salt
1/2 tsp garlic powder
1/2 tsp smoked paprika
16 cherry tomatoes, halved (as mini “buns”)
16 pickle chips (optional)

Comeback Sauce

1/3 cup Paleo mayo
1 tbsp tomato paste
1 tbsp apple cider vinegar
1 tsp Dijon mustard
1 tsp hot sauce
1/2 tsp garlic powder
1/4 tsp smoked paprika

Directions

Mix beef with salt, garlic powder, and paprika, form 16 small patties.
Sear in a skillet 2 to 3 minutes per side (160 F for ground beef).
Stir sauce ingredients in a bowl.
Assemble: tomato half, patty, dab of sauce, pickle, then tomato half.

Assembly tip: Let patties cool 3 minutes before stacking, hot patties make tomatoes slip.

Fries, chips, and Southern-style veggie sides (7 recipes)

Baked Paleo Blooming Onion (nut flour)

This homemade paleo blooming onion brings steakhouse energy to your snack table, with a crisp nut flour crust and no deep fryer.

Serving size: 6
Est. macros (per serving): 220 calories, 6g protein, 16g carbs, 15g fat

Ingredients

1 large sweet onion
2 large eggs
1 tbsp Dijon mustard
1 cup nut flour (such as almond flour)
2 tsp smoked paprika
1 tsp garlic powder
1 tsp kosher salt
1/2 tsp black pepper
Avocado oil spray

Directions

Heat oven to 425 F, line a sheet pan with parchment.
Cut onion into a “bloom” (leave root intact), then soak in cold water 10 minutes and pat very dry.
Whisk eggs with Dijon in a bowl.
Mix nut flour and spices in a second bowl.
Dip onion in egg, then press nut flour mix into all layers, spray with oil.
Bake 22 to 28 minutes until deep golden.

Crispiness tip: Dry the onion well, moisture is the enemy here.

Sweet Potato Fries with Homemade Ketchup (no added sugar)

Crispy-edged homemade paleo sweet potato fries have soft centers, and a ketchup that tastes bright, not candy-sweet.

Serving size: 4
Est. macros (per serving): 210 calories, 2g protein, 34g carbs, 8g fat

Ingredients

2 large sweet potatoes, cut into 1/4-inch fries
1 1/2 tbsp avocado oil
1 tbsp arrowroot starch
1 tsp kosher salt
1/2 tsp smoked paprika

Ketchup

6 oz tomato paste
1/4 cup water
2 tbsp apple cider vinegar
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp kosher salt
1/4 tsp cinnamon (optional)

Directions

Heat oven to 450 F, preheat sheet pan 5 minutes.
Soak fries in hot water 10 minutes, drain, then dry very well.
Toss with oil, arrowroot, salt, and paprika.
Spread with space, bake 15 minutes, flip, bake 12 to 15 minutes more.
Stir ketchup ingredients, chill until serving.

Air fryer: 400 F for 12 to 16 minutes, shake at 8 minutes.

Brussels Sprouts Chips

These are crunchy, salty, and surprisingly snackable, like veggie chips that actually satisfy.

Serving size: 4
Est. macros (per serving): 120 calories, 4g protein, 10g carbs, 8g fat

Ingredients

1 lb Brussels sprouts, leaves separated
1 1/2 tbsp olive oil
3/4 tsp kosher salt
1/2 tsp garlic powder

Directions

Heat oven to 375 F, line 2 sheet pans with parchment.
Wash leaves, then dry very well (spin, then towel dry).
Toss with oil, salt, and garlic powder.
Spread in a single layer, bake 10 minutes.
Rotate pans, bake 6 to 10 minutes more until crisp (watch closely).

Air fryer: 350 F for 6 to 9 minutes, shake twice.

Fried Green Plantains (air fryer or oven)

These give you that salty, starchy crunch that feels like sweet potato fries at a fish fry.

Serving size: 4
Est. macros (per serving): 180 calories, 1g protein, 30g carbs, 7g fat

Ingredients

2 green plantains, peeled
1 1/2 tbsp avocado oil
3/4 tsp kosher salt
1/2 tsp garlic powder
Lime wedges (optional)

Directions

Slice plantains into 1/4-inch rounds, then pat dry.
Toss with oil, salt, and garlic powder.
Bake at 425 F for 12 minutes, flip, bake 10 to 12 minutes more until browned.
Finish with a squeeze of lime if you like.

Air fryer: 400 F for 10 to 14 minutes, shake at 7 minutes.

Okra and Tomato Skillet Cups (baked)

Think of these as mini okra stews you can pick up with your fingers.

Serving size: 12 cups
Est. macros (per cup): 60 calories, 2g protein, 6g carbs, 3g fat

Ingredients

2 cups sliced okra (fresh or frozen, thawed and dried)
1 cup diced tomatoes (drained well)
1/3 cup diced onion
1 tbsp olive oil
1 tsp apple cider vinegar
1/2 tsp kosher salt
1/2 tsp smoked paprika

Directions

Heat oven to 400 F, grease a 12-cup muffin tin.
Toss okra, tomatoes, onion, oil, vinegar, salt, and paprika.
Spoon into muffin cups and press down lightly.
Bake 18 to 22 minutes until edges brown.
Cool 5 minutes, then lift out with a spoon.

Crispiness tip: Drain tomatoes hard, wet tomatoes steam the okra.

Collard Greens Chips with Vinegar Salt

These taste like salt-and-vinegar chips, but with a deep greens flavor.

Serving size: 4
Est. macros (per serving): 90 calories, 3g protein, 6g carbs, 7g fat

Ingredients

8 cups collard leaves, stems removed, torn
1 1/2 tbsp olive oil
1 tbsp apple cider vinegar
3/4 tsp kosher salt
1/4 tsp black pepper

Directions

Heat oven to 300 F, line 2 pans with parchment.
Wash and dry leaves very well.
Toss with oil and vinegar, then sprinkle with salt and pepper.
Spread out with space, bake 18 minutes.
Flip larger pieces, bake 10 to 15 minutes more until crisp.

Air fryer: 300 F for 6 to 9 minutes, shake twice.

Cajun Roasted Cauliflower “Tots”

These are like tater tots that grew up and got spicy.

Serving size: 6 (about 4 tots each)
Est. macros (per serving): 140 calories, 5g protein, 9g carbs, 10g fat

Ingredients

4 cups riced cauliflower, squeezed dry
1 large egg
1/2 cup almond flour (or coconut flour)
2 tsp Cajun seasoning (salt-free preferred)
3/4 tsp kosher salt
2 tbsp olive oil (for brushing)

Directions

Heat oven to 425 F, line a sheet pan with parchment.
Mix cauliflower, egg, almond flour, Cajun seasoning, and salt.
Shape into 24 small tots, place spaced out, brush tops with oil.
Bake 15 minutes, flip, bake 12 to 15 minutes more until browned.

Air fryer: 400 F for 10 to 12 minutes, flip at 6 minutes.

Crispiness rule that works: dry your veg, then give it space. Crowding turns “chips” into steamed greens.

Quick, crunchy, and make-ahead snacks (6 recipes)

Skip the protein bars and grab these whole30 approved, crunchy make-ahead options that outshine any protein bar.

Maple Cinnamon Candied Pecans

Sweet, crunchy, and glossy, like pralines that decided to clean up their ingredient list with pecans or almonds.

Serving size: 10 (about 1/4 cup each)
Est. macros (per serving): 210 calories, 3g protein, 8g carbs, 19g fat

Ingredients

2 1/2 cups pecan halves (or almonds)
2 tbsp maple syrup
1 tbsp avocado oil
1 1/2 tsp cinnamon
1/2 tsp kosher salt
1 tsp vanilla extract

Directions

Heat oven to 325 F, line a sheet pan with parchment.
Toss pecans with maple syrup, oil, cinnamon, salt, and vanilla.
Spread in one layer, bake 10 minutes, stir.
Bake 6 to 8 minutes more until toasted.
Cool fully, they crisp as they cool.

Storage: Airtight at room temp up to 5 days, or freeze up to 2 months.

Chili Roasted Cashews

Salty, spicy, and snacky, with just enough heat to keep you reaching back in the bowl.

Serving size: 8 (about 1/4 cup each)
Est. macros (per serving): 190 calories, 5g protein, 10g carbs, 14g fat

Ingredients

2 cups raw cashews
1 tbsp olive oil
1 tsp chili powder
1/2 tsp smoked paprika
1/2 tsp garlic powder
3/4 tsp kosher salt
1/4 tsp cayenne (optional)
1 tsp lime zest (optional)

Directions

Heat oven to 325 F, line a sheet pan with parchment.
Toss cashews with oil and spices.
Roast 10 minutes, stir.
Roast 6 to 8 minutes more until golden, add lime zest while warm.

Storage: Room temp up to 1 week, keep away from humidity.

Paleo Snack Mix (nuts, seeds, coconut flakes)

This whole30 approved bowl people hover over, because every handful of almonds, pecans, and more tastes different.

Serving size: 12 (about 1/3 cup each)
Est. macros (per serving): 230 calories, 7g protein, 9g carbs, 19g fat

Ingredients

1 cup raw almonds
1 cup pecans
1/2 cup pumpkin seeds
1/2 cup sunflower seeds
1 cup unsweetened coconut flakes
2 tbsp olive oil
1 tsp smoked paprika
1 tsp garlic powder
1 tsp kosher salt
1/2 tsp dried rosemary (crushed)

Directions

Heat oven to 325 F, line a sheet pan with parchment.
Toss everything with oil and seasonings.
Bake 10 minutes, stir well.
Bake 6 to 8 minutes more, then cool fully before storing.

Storage: Airtight at room temp up to 7 days.

Cucumber Slices with Salmon Salad

Cool and creamy, like a bagel-and-lox moment without the bagel.

Serving size: 24 bites
Est. macros (per bite): 45 calories, 3g protein, 1g carbs, 3g fat

Ingredients

2 large cucumbers, cut into 24 thick rounds
6 oz canned salmon, drained well
1/4 cup Paleo mayo
1 tbsp lemon juice
1 tbsp chopped dill (or 1 tsp dried)
1 tbsp chopped chives
1/4 tsp black pepper
1/4 tsp kosher salt (adjust to taste)

Directions

Pat cucumber rounds dry and arrange on a platter.
Mix salmon, mayo, lemon, dill, chives, pepper, and salt.
Spoon about 1 teaspoon salad on each cucumber.
Chill 10 minutes before serving if you have time.

Storage: Salmon salad keeps 3 days refrigerated, assemble bites within 2 hours of serving.

Smoked Paprika Pumpkin Seeds

Crunchy, smoky, and perfect next to drinks.

Serving size: 8 (about 1/4 cup each)
Est. macros (per serving): 150 calories, 8g protein, 4g carbs, 12g fat

Ingredients

2 cups raw pumpkin seeds (pepitas)
1 tbsp olive oil
1 1/2 tsp smoked paprika
3/4 tsp kosher salt
1/2 tsp garlic powder

Directions

Heat oven to 325 F, line a sheet pan with parchment.
Toss seeds with oil and seasonings.
Bake 8 minutes, stir.
Bake 6 to 8 minutes more until toasted, then cool.

Storage: Room temp up to 10 days in a sealed jar.

No-Bake Cocoa Coconut Energy Bites (date-based)

They taste like a brownie truffle with banana pudding sweetness, but powered by natural sugars from dates and chia seeds; they hold up on a snack board.

Serving size: 16 bites
Est. macros (per bite): 95 calories, 2g protein, 10g carbs, 6g fat

Ingredients

1 1/2 cups pitted Medjool dates (packed)
1 cup almonds
1/3 cup unsweetened shredded coconut (plus extra for rolling)
2 tbsp cocoa powder
1 tbsp chia seeds
1/2 tsp vanilla extract
Pinch of kosher salt

Directions

Pulse almonds in a food processor to a coarse meal.
Add dates, coconut, cocoa, chia seeds, vanilla, and salt, pulse until sticky.
Roll into 16 balls, then roll in extra coconut if you want.
Chill 20 minutes to firm up.

Storage: Refrigerate up to 10 days, or freeze up to 2 months. Serve cold or at room temp.

Enjoy!

A Southern snack table doesn’t need crackers, flour, or cheese to feel complete. These 50 Southern Paleo snack and appetizer recipes keep the big flavors, smoky bacon, pickle tang, Cajun heat, and fresh herbs, while staying grain-free and dairy-free. Better yet, the mix of dips, deviled eggs, wings, handheld bites, and crunchy sides lets you build a spread that eats like comfort food, not “diet food.” The real win is variety, because you can go mild, spicy, or kid-friendly without making separate meals.

3 simple sample menus

Mild menu

Avocado Ranch Deviled Eggs
Lemon Pepper Wingettes with Garlic Olive Oil
Mini Burger Bites with Grass-Fed Beef and Comeback Sauce
Brussels Sprouts Chips

Spicy menu

Chipotle Bacon Deviled Eggs
BBQ Bacon Wrapped Shrimp
Hot Honey Chicken Skewers
Cajun Roasted Cauliflower “Tots”

Kid-friendly menu

Pickle-Brined Deviled Eggs with Dill
Buffalo Chicken Nuggets (sauce on the side)
Smashed Plantain Pulled Pork Sliders
No-Bake Cocoa Coconut Energy Bites

Quick batching plan

Prep the day before: hard-boil and peel eggs, mix deviled egg fillings, stir dips with coconut milk for creaminess, make comeback sauce, mix dry rubs, wash and dry veggies for chips, portion nuts or energy bites.

Cook right before serving: bake or air fry wings, nuggets, bacon-wrapped bites, sliders, and fries or chips, then assemble cucumber “buns” and top platters so everything stays crisp.

Save this list of Southern paleo snack recipes for your next party, share it with a friend who needs paleo snack potluck ideas, and try a few snack ideas like these paleo snacks this week. These paleo snacks deliver big flavor without refined sugar, macros are estimates and can vary by brand and serving size. Or pair your favorites with other potential snack items readers might enjoy, such as seaweed snacks or chocolate chip cookies.