5 Chefs Reveal the Only Store-Bought Snacks They Actually Eat

When professional chefs get a craving, they are not hand-forging bespoke snacks. No one is making artisanal canapés or torching meringue at 11 p.m. because the munchies struck. When the craving hits, it hits hard, and even the pros reach for something store-bought and satisfyingly instant.

I asked five chefs to spill their ride-or-die snacks, the ones they stash in drawers, glove compartments, and probably their pockets. From guilty pleasures and utter indulgences to healthy picks that keep them fueled, here's what they actually eat when they're off the clock.

Meet the Expert Snackers

• Stephanie Pixley: Recipe developer, chef, and deputy food editor at America's Test Kitchen
• Esther Reynolds: Recipe developer and food writer
• Erin Clarke: Cookbook author and founder of Well Plated
• Jessica Formicola: Cookbook author and owner of Savory Experiments
• Frank Tiu: Recipe developer and food writer

Stephanie Pixley: When Cheese Becomes a Lifestyle

Pixley loves tried-and-true cheese and crackers—because honestly, who doesn't? Cabot Creamery's cheeses aren't just for curated charcuterie boards; they're in constant rotation at her house. "I love the variety of selection, and for my money, they make the best supermarket aged cheese around," she says. 

She first started packing cheese snacks in her daughter's lunches, and then quietly became a fan herself. (The gateway was princess-wrapped string cheese, as it so often is.) What began as a kid-friendly cheese supply turned into cheese-aisle intrigue.

Individually wrapped portions and pre-sliced cheeses—from Vermont sharp cheddar to creamy gouda—made packing lunchboxes and on-the-go snacks essentially effortless. And those soft white string cheeses we grew up with? Practically ancient history. In Pixley's house, the refrigerator is stocked with sharp cheddar Snack Sticks. Cheese evolution is real.

Esther Reynolds: In Salty We Trust

For as long as I've known Reynolds, she has been a salty snacker. Her menu orders are charmingly predictable: Anchovies? Absolutely. Olives? Always. Anything brined, cured, or vaguely ocean-adjacent? She's sold. 

Once, when borrowing her car, I found a stash of fish-shaped gummy candies in the center console and helped myself—only to discover they were not the fruity gummies of childhood, but salty Danish licorice. I almost ran off the road! I should have known. 

When I asked Reynolds about her favorite store-bought snacks, she didn't hesitate. She practically rattled off a briny greatest-hits playlist. Dot's pretzels make the cut, but only the Southwest flavor, "which are the saltiest," she notes. Munchos potato crisps are a must; their delicate crunch delivers a savory, super salty potato flavor.

But her ultimate snack allegiance belongs to salty, crispy Utz Cheese Balls—and not modest little containers. Reynolds buys the barrel (Utz's word, not hers). "It's a go big or go home (with your cheese balls) thing for me," she explains. And since her husband doesn't dive in and devour these as she does, the entire neon-orange canister is hers alone, which she happily "works [her] way through in peace." A salt fiend's paradise.

Erin Clarke: Dark Chocolate Pretzel Thins

Clarke's has a weakness for the salty-sweet life, and dark chocolate Snack Factory Pretzel Crisps are her kryptonite—especially the peppermint ones when in season. "The chocolate tastes creamy, not waxy...a small handful after lunch or late afternoon always hits the spot," she says. That salty-sweet balance is undeniably elite.

Jessica Formicola: Crunchy Chickpeas, Forever and Always

Formicola keeps her pantry stocked with Saffron Road's Crunchy Chickpeas as if it's a survival bunker. Yes, the chickpeas live in the health food aisle of the grocery store, but do they taste like health food? Absolutely not. 

"As they gain popularity, they're [releasing] more flavors—Korean BBQ and Sea Salt are my favs!" she says. They're her go-to for a salty, crunchy handful, but she also puts them to work: subbing them for croutons on salads and even blitzing them into super-flavorful 'breadcrumbs'.

Frank Tiu: Oikos Yogurt, the Protein Bomb

What one person calls breakfast, Tiu calls a midday snack. His choice for refueling at 2 p.m.: Oikos yogurt. "It is such an easy source of protein without the overwhelming sweetness that is expected at the bottom of a yogurt cup...Compared to other yogurts on the market, Oikos is easily the one with the most protein in a cup," he says. 

Beyond the munchy fix, Tiu uses Oikos yogurt as a base for creamy salad dressings and even spoons it over pancakes. "It feels like a suitable substitution without the feeling of compromise," he says.