We're not above enjoying a bag of oily, sodium-laden (and, dare we say, delicious) potato chips now and then, but when stuffing lunch sacks five days a week, we like to stick with snacks that won't leave fingertips stained with grease or lips covered in mysterious orange "cheese" flavoring. Thankfully, healthy, organic, and whole-grain options are not only abundant these days, but surprisingly tasty. Here is a roundup of some of our new favorites.

Popchips boast half the fat content of other chips, because they are neither baked nor fried; they're popped, combining the potatoes with heat and pressure. We love their versions of classic flavors like barbecue and salt & vinegar.

Now available in individual serving sizes, Kashi Snack Cracker Packs are made of seven oats and grains and come in multigrain, country cheddar, and fire-roasted-vegetable flavors.

Food Should Taste Good stands by their namesake, and we especially love the new salty-and-sweet cinnamon variety. All are kosher, trans-fat-free, and a good source of dietary fiber.

Keep an eye out for Salba Smart baked-potato crisps, set to launch this summer. They come infused with omega-3 fatty acids--which are integral to kids' brain development.

For more better-for-you options, check out our kid-tested, nutritionist-approved snack picks!

Last year, on the first day of school, I found myself sitting around a preschool-size table with other parents trying to come up with a healthy-snack list. It was an awkward dance, all of us trying to feel out how the others felt about snacking and nutrition. Who was junk food laissez-faire? Who was the nutrition fascist? (Okay, that was me.) By the end of the year, our vaguely worded list had been forgotten and the kids' teacher was feeding them candy-flavored Popsicles.

I wish I had known about Better School Food's Healthy Snack List. The list is divided by category (fruits, grains, power combos) and begins with some general guidelines. Remember to smile when you whip this out of your handbag and say, "Hey, I thought this might be helpful!"

It's amazing to me how different sliced almonds are from their whole-nut brethren. Smooth, subtle, and somehow more almond-y than uncut almonds, those little blond shards have become my favorite stealth flavor and texture weapon lately. And not just because they are loaded with protein, calcium, fiber, vitamin E, and good-for-you fat; they are also scrumptious. To appease my addiction, I add them to pancakes, oatmeal, yogurt, salads, rice dishes, and whatever fruit happens to be on hand for breakfast. Much to my surprise, my 2 1/2-year-old--who thinks he likes whole nuts and often tries one when a dish has been set out, only to spit it into my hand moments later--loves them also. 

Gastrokid's Hugh Garvey gives us his ode to summer blueberries, as well as ideas for breakfast treats and kiddie cocktails.

Julie Alvin, Editorial Assistant

Dried fruit used to be the stuff of health nuts and fiber seekers, but these new brands are sure to entice young taste buds. Check out our faves.

Explorer's Bounty puffed bananas, plantains, and pineapples (some flavored with cinnamon) are crispy rather than cardboard-y and are delicious on their own or sprinkled over yogurt.

Funky Monkey freeze-dried fruits contain three servings of fruit per ounce and have no added sweeteners or preservatives. We especially like the pineapple with tangy lime.

Peeled Snacks boasts a wider variety of fruit choices, including mangoes, apricots, and cherries, and the brand also offers portable pouches of cashews and almonds.

Check out more healthy snacks and lunch-box stuffers.

Carl Germann, Assistant Managing Edtior

I was also one of the lucky Cookie staff members who got a bunch of fresh-picked ramps from Yolanda's backyard. I had never cooked ramps before, and as per Yolanda's excellent suggestion, I simply chopped them and sautéd them in olive oil. I added a few pieces of mushroom to the ramps and then put the mixture on a store-bought lavash with some crumbled feta and a few black olives. After about 10 minutes in a 350° F oven, we had a delicious ramp flatbread. The ramps were a nice subtle taste mixed in with the cheese and olives. We loved it so much we ate the whole thing standing up in the kitchen. It never made it to the table.

Making this also inspired me to try making a homemade flatbread this weekend. I found a recipe on Epicurious that uses the pasta maker to get the dough very thin. I'll be reporting back on how successful I am.

Julie Alvin, Editorial Assistant

I recently discovered wonder-site mixmygranola.com, which allows you to customize your own granola based on preferences for fruit, nuts, seeds--or candy corn and jelly beans. Parents can craft their perfect breakfast cereal or afternoon snack, and kids will hopefully be too distracted by the peanut-butter bites and fruit loops to notice that there are also fiber-rich chia seeds or wholesome oat-bran flakes in the mix.

I'm especially partial to my perfect mix of organic granola base, dried bing cherries, pistachios, flax seeds, coconut shavings, and dark chocolate morsels. I've been eating it every morning since it's arrival in the mail, mixed with an indulgent pour of whole milk.