It’s a road trip staple and a kid-friendly way to stave off the munchies -  and it’s about as easy to make as anything in the world.  For your travel days, for your pack-and-go days, for your super simple can’t turn on the stove lunches, we present 3 trail mix blends.

Spicy Chickpea Trail Mix

2 TBSP curry powder
2 TBSP brown sugar
1 TBSP kosher salt
2 (15 oz.) cans chickpeas, drained & rinsed well
Zest of 1orange
1 cup golden raisins

Preheat oven to 350 degrees F. In a medium bowl, mix curry powder with brown sugar and salt. Add chickpeas and toss well to coat. Bake chickpeas for 60 minutes (or until crunchy) on a parchment paper lined baking sheet. Stir occasionally. Remove chickpeas from oven. When cool, toss with orange zest and raisins.

Classic Trail Mix
7 ounces dried fruit, approximately 3 cups
5 ounces mixed nuts, approximately 1 cup
3 1/2 ounces granola, approximately 1 cup

Combine the fruit, nuts and granola in a large bowl. To store trail mix, place in an airtight glass container. Keep container in a cool dry place for up to 1 month.

Dessert Snowy Trail Mix

3 cups pretzel sticks
1 1/2 cups corn cereal (we used Crispix)
3/4 cup pecan halves
1/2 cup cashews
1/2 cup dried cranberries
12 ounces of white chocolate

1. In a large bowl, mix together the pretzel sticks, corn cereal, pecans, cashews, and dried cranberries.
2. Melt the white chocolate according to the package directions and slowly pour it over the mix, stirring gently.
3. Scoop the mix onto waxed paper to cool, about 20 minutes, then break it into bite-size clumps. Makes about 10 cups.