Name: How to make a Sheet Pan Snack Platter Recipe
Prep time: 10 min
Total time: 10 min
Yield: 6
Cuisine: American
Ingredients: 1 Container of Dip, like hummus or ranch; Broccoli, cut into florets; Cauliflower, cut into florets; Baby Carrots; Cherry Tomatoes; Crackers, like Ritz or Table Crackers; 3 varieties snack cheese, sliced; 3 varieties cured meats, sliced; Anything else to make it your own

So the idea of these big gorgeous epic charcuterie boards, snack platters, and board meals are so big right now. Just scroll through Instagram or Pinterest and sure enough you will see an epic board! And don’t get me wrong I LOVE it! I am a snacker, so any type of snack platter and charcuterie make me drool. BUT have you ever seen how much those big gorgeous boards are or priced out all of those fancy nuts? If you add all of that up you are looking at spending over $100 on a appetizer/snack awfully fast. So about a year ago I decided to just start making awesome snack platters with what I already had and realistic food. And now I thought I might as well share, so this is How To Make A Sheet Pan Snack Platter.

I am going to venture to assume that a vast majority of households already own a sheet tray/pan. If you don’t or if you could use some new ones these, Nordic Ware Baker’s Half Sheet are my favorite, I have had 3 for about 5 years now and I use them probably more than anything else in my kitchen.

So grab your sheet pan and lets make some awesome snack platters.

Before we dig into the ingredients I have one other thing for you… A PRINTABLE SHOPPING LIST! I made you a shopping list you can print out with the basics you will need for a successful Sheet Pan Snack Platter. I have listed everything that I used in my pictures so all you have to do is print the pdf and head to the store! 🙂 So let’s take a look at these ingredients that are included on the shopping list.

The Ingredients

Aka, the snacks. So the best thing about making a sheet pan snack platter is you can fully make it you! I am going to provide you with my go-to items but you can switch it up and make it truly yours! But before we do let’s look at the basics each snack tray probably will have.

Dip(s). You will want to include 1-2 dips that make sense with what else you are including. You can either pick a dip first and decide what dippers you will choose later or vice versa. My main point I would like to make here though is to keep it simple. My go-to is always hummus, followed by a ranch/veggie dip, or both. In other variations I have also used babaganoush, salsa, and french onion dip. A lot of what helps me make the decision is how healthy I want to make my snack platter, I like to keep them on the healthy side usually so that is why normally I use my Easy Hummus or my Healthy Yogurt Ranch Dip. Whether you make your own or you buy it from the store, start with a dip!

Vegetables. Generally the healthy part of the snack tray, and I have found that it is often the part that gets eaten the quickest. Not joking I don’t know if it has to do with dips or that at a lot of occasions where you might have a snack tray present sometimes its the only healthy option and people like that. Either way in almost every sheet pan snack platter I make I generally try to fill up half of the tray with vegetables. I almost always stick to the basic and what people love baby carrots, broccoli, cauliflower, cherry tomatoes, and cucumbers. Vegetables that are easy finger foods and great for dipping. I also like those vegetables because you can buy most of them pre-cut and ready to go so all you have to do it lay them out! So whether you are buying pre-cut vegetables or not I recommend sticking with the classics!

Fruits. I know I don’t have any in this example, but often time I will include them, especially if it is in season. For example I am doing this post at the beginning of January so I probably would have added orange slices or pomegranate, if it was fall I would add sliced apple, summertime probably some sliced peaches and strawberries, you get the idea. If you want to add fruit but are nervous about not having enough room just include less of something else or take something off altogether. For example leave off the tomatoes and fan out some orange slices.

Cured Meats. People looove cured meats. Almost every time I just grab a pre-made variety pack that usually includes 3 different varieties, easy peasy done. But if you like certain things feel free to pick out what you like. For both the cured meats and cheeses I usually go with 3 different varieties, I just find this a good number where its not too many where it is overwhelming but enough that people can choose what they like. As far as presentation goes there are a few ways to make sliced meats look a little more fun. First is the classic fan, fan the meats out in a row or corner that makes it easy to grab. Second is the roll-up as I like to call it, as seen in the pictures I will thinly roll each slice and place them next to each other, making them easy to grab and a fun visual. Third, the flower-plop, which is a totally made up word but that is the best way I can describe it, this works especially well for thinner slices like prosciutto, but as pictured, you make a bowl/flower shape with the slice and place it on the sheet, this method works great as you are filling in the reminder of the sheet pan.

Cheese. I love cheese, and so do most people. I again usually grab pre-cut snack cheese, because it is so much easier and always a variety. But again choose what you wish, and just like I mentioned previously I aim for 3 different flavors. I find that a sharp cheddar, pepper jack, and Colby jack are solid choices, but feel free to get as fancy as you want with it! As far as presentiation, cheese is best fanned and I have found that is about it, but you can at least have fun with your fanning, for example a double row, a wave, or crooked pieces are fun ways to display the cheese slices!

Lastly, Crackers. You are going to want something carb-y to place all that cheese and cured meats on. Really any crackers will work but here are my recommendations. Something somewhat neutral tasting, let the cured meats and cheeses do the talking (But if you wanted to do 2 types of cracker I would think that a flavor would be ideal for a second). Something in a sleeve, like you can see in the pictures and the video below, use a sleeved cracker to your advantage, I love using Ritz for this or Table Crackers. Leaving the sleeve of crackers intact, carefully open up the ends and the seam and gently push the crackers out into one big fan. Once the crackers are on the sheet you can fan them out, and have fun with it let the crackers curve around some of the other items! Also when I say crackers it doesn’t have to be ‘just crackers’ I have also used different kinds of chips or pretzels before, I have even used delicious bagel chips!

And don’t forget, you can add anything else you want! Want a little something sweet? Add a little chocolate. Want to include more finger foods? Add relishes like olives and pickles. Have fun with it!

The Method

So basically you put everything on a sheet pan 😉

But in all seriousness, it is easiest when you go in a certain order. Start by placing your dip(s), use fun bowls or I like to use my glass Pyrex that both look good and have a lid that can snap on for traveling and easy clean up!

You will then build your dip-ables around your dip. So here is when you start piling your vegetables around your dip, it doesn’t have to 360º the dip but you’ll want those veggies near so people don’t have to continuously reach across the tray.

Once your dip and dip-ables are in place, I add about 1/3 of my meats and cheese. I usually will fan some around the edge or next to the vegetables.

Then before you add the rest, fan out your crackers, I always like to have fun with my cracker fan because it looks so cool and takes next to no effort.

Once your crackers are spread out fill in the rest of your meats and cheeses, use the methods I mentioned above like, fanning and rolling them up to give your sheet pan snack platter some extra pizazz!

And if you still aren’t sure watch the quick video below in the recipe card to watch how I do it!

Lastly if you make a Sheet Pan Snack Platter, I would LOVE to see it! Tag it on Instagram at the_schmidty_wife, share it on Facebook, or even send me an email! I love it when you share with me!

TIPS & TRICKS:

• I have included a lot of tips in this post but I wanted to reiterate that it is really fun to make it your own, some great places to start are to think seasonally or come up with a ‘theme’, for example Mediterranean snack foods, or if its fall include apple slices with caramel

• Beneath the recipe card I’ve included a collage of real life examples I’ve made, from a few nice party platters, to some I’ve just made for my family for lunch

For Printable Shopping List Click Here –> Sheet Pan Snack Platter Shopping List

Yield: serves 6-8

How to make a Sheet Pan Snack Platter Recipe

How to make a snack platter on a sheet pan

Prep Time 10 minutes

Total Time 10 minutes

Ingredients

1 Container of Dip, like hummus or ranch
Broccoli, cut into florets
Cauliflower, cut into florets
Baby Carrots
Cherry Tomatoes
Crackers, like Ritz or Table Crackers
3 varieties snack cheese, sliced
3 varieties cured meats, sliced
Anything else to make it your own

Instructions

Start by placing your dip(s) on the sheet pan, use fun bowls or I like to use my glass Pyrex that both look good and have a lid that can snap on for traveling and easy clean up!

Then build your dip-ables around your dip. So start piling your vegetables around your dip, it doesn't have to go 360º around the dip but you'll want those veggies near the dip so people don't have to continuously reach across the tray.

Once your dip and dip-ables are in place, Add about 1/3 of the meats and cheese. I usually will fan some around the edge or next to the vegetables. You can also roll up the meats, or flower them to make the presentation look better.

Before you add the rest of the meat and cheeses, fan out your crackers, I always like to have fun with my cracker fan because it looks so cool and takes next to no effort. If you are using sleeved crackers it is easiest to gently open up the wrapping but leave them in the sleeve, then gently push them out onto the platter so they stay together, then you can fan them out.

Serve immediately or cover with tin foil or plastic wrap until ready to serve (if making a while ahead of time you'll want to refrigerate the sheet pan).

Notes

If adding extras, like fruits, nuts, or chocolate I would suggest placing those after the vegetables and dip, alternating with the meats, cheese, and crackers.

Nutritional data is automated, final nutritional information will depend on ingredients used and any changes made.

Peace & Love

Lauren, The Schmidty Wife

P.S. Looking for more healthy snack dips you can use in a Sheet Pan Snack Platter? Check out my Roasted Garlic White Bean Hummus or my Fresh Restaurant Style Salsa.

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