6 Irresistible Movie Night Snacks to Pair With The White Lotus (Easy Recipes)

A White Lotus binge session isn’t complete without the perfect snacks to match the vibe. Whether you’re soaking in the drama or just enjoying the stunning scenery, having something delicious to munch on makes it even better. Here are 6 must-try movie night treats, complete with recipes, to take your watch party to the next level.

Crispy French fries

Want homemade fries that stay crispy for 15 minutes, even after cooling? This genius method, inspired by The Food Lab by Kenji López-Alt, is the secret to perfect fries!

What You’ll Need:

• Potatoes: 1 kg / 2 lb (Russet, Idaho, Maris Piper)
• White Vinegar: 2 tbsp
• Salt: 1 tbsp (for boiling)
• Oil: 1 liter / quart (canola or vegetable)

Seasoning Ideas:

• Classic salt
• Shaker fries seasoning
• Rosemary salt

How to Make Them:

1. Cut & Rinse: Slice potatoes into thin fries, keep in water, then rinse under running water.
2. Boil: Simmer fries in cold water, vinegar, and salt for 10 minutes (gentle heat!). Drain carefully.
3. Dry: Spread on a towel-lined tray for 5 minutes.
4. First Fry: Heat oil to 205°C/400°F. Fry in batches for 50 seconds, then drain on paper towels.
5. Cool: Let fries rest for 30 minutes.
6. Second Fry: Fry again at 205°C/400°F for 4 minutes until golden and crispy.
7. Season & Serve! Toss with your favorite seasoning and enjoy. These fries stay crispy—even when cold! 🍿

Hummus

Homemade hummus is so easy and way tastier than anything from the store. This simple recipe makes it extra smooth, fluffy, and flavorful.

What You’ll Need:

• Chickpeas: 1 can (15 oz), drained, or 1 ½ cups cooked
• Lemon Juice: ¼ cup (from 1 large lemon)
• Tahini: 1/4 cup (stirred well!)
• Garlic: 1 small clove, minced
• Olive Oil: 2 tbsp + more for drizzling
• Cumin: 1/2 tsp
• Salt: To taste
• Cold Water or Aquafaba: 2–3 tbsp (for texture)
• Topping Options: Paprika, sumac, or Za’atar

How to Make It:

1. Whip the Tahini & Lemon Juice: Blend for 1 minute, scrape, then blend 30 seconds more to make it super creamy.
2. Add Flavor: Mix in olive oil, garlic, cumin, and salt. Blend until smooth.
3. Blend the Chickpeas: Add half the chickpeas, blend 1 minute, scrape, then add the rest and blend until thick.
4. Adjust Texture: Slowly add cold water or aquafaba while blending until smooth and fluffy.
5. Taste & Serve: Drizzle with olive oil, sprinkle with paprika, sumac, or Za’atar, and enjoy!

Storage:

• Fridge: Store in an airtight container for up to a week.
• Freezer: Cover with a thin layer of olive oil and freeze for up to a month.

Pro Tips:

• Want it extra light? Use aquafaba instead of water!
• No tahini? Swap for extra olive oil or unsweetened peanut butter.
• Love garlic? Add another clove or try roasted garlic for a mellow flavor.

Pair it with warm pita, fresh veggies, or crispy fries (yes, really!) for the best White Lotus snack night.

Mozzarella Sticks

These mozzarella sticks are crispy on the outside, gooey on the inside, and so much better than the frozen ones. Perfect for any party or snack craving, with a side of marinara sauce for dipping.

What You’ll Need:

• Mozzarella: 1 lb fresh, salted (patted dry)
• Flour: 1/2 cup
• Eggs: 3 large, beaten with 1 tbsp water
• Breadcrumbs: 1 cup (plain, dried)
• Parmigiano-Reggiano: ¼ cup, finely grated
• Dried Herbs: 2 tsp (thyme, basil, parsley, oregano)
• Oil: Neutral oil like safflower for frying
• Marinara: Warmed, for dipping

How to Make Them:

1. Prep the Cheese: Cut mozzarella into 1/2-inch thick slices, then into 4-by-½-inch sticks.
2. Set Up Dishes:
   • Flour: Season with salt and pepper.
   • Egg Wash: Beat eggs with a splash of water, season with salt and pepper.
   • Breadcrumbs: Mix with grated Parm and herbs, season with salt and pepper.
3. Coat the Cheese:
   • Dredge mozzarella sticks in flour, dip in egg wash, then coat in breadcrumbs.
4. Freeze: Place on a parchment-lined baking sheet and freeze for at least 1 hour (or up to 2 months!).
5. Fry: Heat oil to 350°F in a deep pot (about 2 inches up the sides). Fry sticks in batches for 2–3 minutes until golden and crispy.
6. Drain & Serve: Let them drain on a wire rack, season with salt, and serve immediately with marinara sauce.

Enjoy!

Taco Truck-Style Guacamole

This smooth, creamy guacamole is perfect for tacos, with tomatillos, cilantro, onion, and jalapeño blended in for extra flavor. It’s a great topping for tacos, especially with rich proteins like barbacoa or carne asada!

What You’ll Need:

• Avocados: 2 ripe but firm
• Tomatillos: 2 cups, chopped
• White Onion: 1/4 cup, chopped
• Jalapeño: 1/4 cup, chopped
• Cilantro: 1/2 cup, chopped
• Kosher Salt and Pepper: To taste

How to Make It:

1. Prep the Avocados: Peel, pit, and chop them.
2. Blend Everything: In a food processor, combine avocados, tomatillos, onion, jalapeño, cilantro, salt, pepper, and 1/2 cup water.
3. Purée: Blend until smooth, then serve immediately or refrigerate.

Storage:

• Keep it in an airtight container in the fridge for up to 3 days.

Pro Tips:

• Spicy Version: Leave the jalapeño seeds in, or swap for serrano chile.
• Tangy Twist: Add a splash of lime juice for extra zing.
• Extra Flavor: Throw in a clove of garlic for added depth.

More Ways to Use It:

This guacamole isn’t just for tacos! It’s also amazing with tortilla chips, scrambled eggs, fajitas, or as a dip for crispy fried fish or chicken. Enjoy!

Banana milkshake

Need a fast treat? This banana shake is super simple, and you can skip the cinnamon and sugar if you want!

What You’ll Need:

• 3 ice cubes
• 1 cup milk
• 1 banana
• 1 tbsp sugar (optional)
• Pinch of cinnamon (optional)

How to Make It:

1. Add ice, milk, banana, sugar, and cinnamon into a blender.
2. Blend until smooth, and enjoy.

Perfect for a quick snack or dessert.

Peanut butter cookies

These 5-ingredient peanut butter cookies are quick to make, gluten-free, and super tasty! No flour required.

What You’ll Need:

• 225g (8oz) peanut butter (smooth or crunchy)
• 100g (3½oz) golden caster sugar, plus extra for decorating
• 1 egg, lightly beaten
• 1 tsp vanilla bean paste
• 1 tsp baking soda
• Pinch of salt (optional)

How to Make It:

1. Preheat oven to 180°C (160°C fan)/Gas 4 and line a baking tray with parchment.
2. Mix the peanut butter and sugar until smooth (about 4 mins by hand or 2 mins with a mixer).
3. Add the egg and vanilla, then mix. Stir in the baking soda and salt (if using).
4. Roll the dough into 12 balls and place on the tray, spacing them apart. Use a fork dipped in sugar to press a crosshatch pattern onto each cookie.
5. Bake for 9 minutes, until golden. They’ll firm up as they cool.
6. Cool on the tray for 5 minutes, then transfer to a wire rack.

Enjoy these soft, chewy peanut butter cookies anytime.

Before you go, make sure to check out another article where we uncover 5 incredibly curious secrets hidden in famous artworks. From hidden symbols to mysterious messages left by the artists, these details will change the way you see some of the world’s most iconic paintings.