Holiday hosting often means being ready for anything: early arrivals, late-night visits and even sometimes unexpected guests. Having a few make-ahead snacks that are allergy-friendly, healthy and satisfying (without spoiling appetites) can make the holidays just a little less stressful. These five recipes are perfect for grazing tables and snack boards, and they also pair well with other seasonal eats. They offer something for everyone — whether guests are gluten-free, nut-free, egg-free or just looking for a light bite between meals.
Spicy Quinoa Cakes 
These quinoa cakes are gluten-, egg- and nut-free, making them a great allergy-friendly option. They’re healthy, flavorful and perfect for dipping.
Makes 12-16 cakes
How to serve: on a platter with hummus or a creamy avocado sauce for dipping.
Here’s what you need:
2 cups cooked quinoa
1 cup hummus
1 small red pepper, finely diced
1 cup diced carrot
1 small onion, diced
1 jalapeño, diced (optional)
1 clove garlic, minced
2 tablespoons flaxseed
2 teaspoons crushed red pepper flakes (optional)
1 tablespoon cumin
2 teaspoons chili powder (can omit or add more depending on your spice preference)
1-2 tablespoons olive oil
Here’s what you do: Combine quinoa, hummus and diced vegetables in a bowl. Mix well. Add flaxseed, cumin, chili powder and crushed red pepper flakes (if using). Mix thoroughly. Form mixture into 12-16 even-sized patties and place on a well-greased plate. Refrigerate for 30 minutes to 1 hour to help them firm up. Preheat oven to 400°F. Line a sheet pan with foil or parchment and spray with nonstick spray. Carefully place patties on the pan and bake for 20 minutes, flipping halfway through. Let sit on the pan for 20 minutes before serving. Serve with hummus or your favorite dipping sauce.
Sweet Potato Chips
These naturally gluten-free chips are a healthier alternative to store-bought versions and bring a fun pop of color to your snack table. They’re lightly seasoned and baked until crisp.
Makes about 4-6 servings
How to serve: wide bowls or on a platter with a yogurt-based dip or guacamole.
Here’s what you need:
1 large sweet potato (1-1.5 lbs)
1-2 tablespoons olive oil
1 teaspoon salt
Black pepper and dried rosemary (optional)
Here’s what you do: Preheat oven to 400°F and line two baking sheets with parchment. Peel and thinly slice sweet potato using a mandolin or sharp knife. Toss slices with olive oil, salt, pepper and rosemary. Arrange in a single layer and bake for 10-12 minutes per side. Cool on racks for 5-10 minutes to crisp up.
Spicy Honey Mustard Pretzels
These pretzels are addictive. They’re sweet, spicy and savory all at once. Use gluten-free pretzels if necessary, and adjust the cayenne to suit your crowd’s preference.
Makes about 10 servings
How to serve: in snack bowls for easy grabbing
Here’s what you need:
1 pound of pretzels (square or mini twist)
4 tablespoons unsalted butter, melted
1/8 cup Dijon mustard
1/8 cup honey
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon mustard powder
1-2 teaspoons cayenne pepper
Here’s what you do: Preheat oven to 250°F and line a baking sheet with parchment. Mix melted butter with mustard, honey and spices. Toss pretzels in the mixture until evenly coated. Spread on a baking sheet and bake for 40 minutes, stirring halfway through.
Candied Pumpkin Seeds
These sweet and crunchy seeds are a festive twist on a classic snack. They’re nut-free, making them a great option for guests with allergies.
Makes about 8 servings
How to serve: In small bowls or mason jars with mini spoons, or sprinkle over a cheese board
Here’s what you need:
2 tablespoons butter
16 ounces pumpkin seeds or pepitas
1 egg white (or 3 tablespoons liquid egg white)
½ cup sugar
1 teaspoon cinnamon
½ teaspoon salt
Here’s what you do: Melt butter on a cookie sheet in a 225°F oven. Beat egg white until soft peaks form. Combine sugar, cinnamon and salt. Fold sugar mixture into egg white, then fold in pumpkin seeds. Spread seeds on the cookie sheet and bake for 20 minutes. Stir and bake for another 15 minutes until golden and crisp.
Baked Zaatar Turkey Meatballs
These savory bites are packed with flavor and perfect for guests looking for a protein-rich, egg and gluten-free snack. They pair well with a dipping sauce such as tahini or tzatziki.
Makes 12 meatballs
How to serve: on a platter with toothpicks and a small bowl of dipping sauce, such as tzatziki
Here’s what you need:
1 pound ground turkey
2 cloves garlic, minced
¼ white onion, finely diced
1 tablespoon ground flaxseed + 3 tablespoons water
½ cup almond flour
½ tablespoon dried oregano
1 teaspoon salt
2 teaspoons zaatar seasoning
Here’s what you do: Preheat oven to 375°F and line a baking sheet with parchment. Mix flaxseed and water to make a flax egg; refrigerate for 5 minutes. Combine turkey, garlic, onion, almond flour, oregano, salt and zaatar. Add flax egg and mix gently. Form into 12 meatballs and bake for 15-20 minutes, turning halfway through. Serve with a
dipping sauce like tahini or tzatziki.