Between classes, employment and taking plenty of obligatory naps, students are often pressed for time and their cooking falls through the cracks. Here are some helpful culinary tips for students budgeting both their time and money.

No one wants to resort to eating a large bag of tortilla chips and calling it dinner — though, I admit, I’ve been there. It can be challenging to find the balance between foods that are easy to make, taste good and don’t break the bank. So what’s a student to do?

This is where staple foods come in. I’ve compiled a list of staple foods that I always have in my tiny, broke, student kitchen. All of them are either nonperishable or have a decent shelf life. They can also be used in a variety of easy-to-make dishes across a wide selection of cuisines.

In terms of affordability, it may seem like a high cost up front. Stocking a kitchen means buying a lot of groceries at one time. However, it’s likely to be significantly cheaper in the long run than eating out for every meal. The following staples are a guideline, with which you can create delicious, easy dishes in your home — doing both your wallet and your health a favor.

1.    Olive oil: this is a great basic oil to fulfill your cooking needs, with the added bonus of antioxidants and omega-3 fatty acids you won’t find in cheaper options like canola oil. Use it to sauté everything from meat to vegetables. Make homemade salad dressings to save money, toss with pasta or drizzle on garlic bread.

2.    Frozen vegetables: fresh vegetables are expensive and need to be used right away. Frozen varieties stay edible for a long time and can be creatively added to just about any dish to improve taste, texture and nutritional quality. Plus, colorful food somehow just tastes better.

3.    Pasta: a good base for lots of meals. Try keeping two different shapes in stock — one small, like penne, and one long, like linguine. It cooks in 10 minutes, and can be combined with just about anything to make an easy one-pot meal. It’s also classier than Kraft Dinner, I promise.

4.    Eggs: cheap, fast, protein-packed. Add frozen vegetables and little bit of cheese to make an omelet or stick between a toasted English muffin for a homemade breakfast sandwich. For a vegan alternative, replace eggs with tofu.

5.    Rice: much like pasta, rice is useful for everything from stir-fries to curries to burritos. Plus, it’s gluten-free, which is great for those with celiac disease or gluten-free preferences.

6.    Soy sauce: deliciously salty. Add to stir-fries, noodles or take-out Chinese food.

7.    Peanut butter: literally heaven on a spoon. While PB&J is a classic, peanut butter can also be used in savory dishes. Combine with soy sauce to make a delicious peanut sauce that you’ll want to put on everything. Almond or sunflower seed butter make nice alternatives for those with allergies.

8.    Canned beans: a large can of chickpeas costs around $0.99 and can feed me for at least three meals. They’re easy to toss in salads or soups. Plus, you can make your own budget hummus!

9.  Cheese: basically the best topping for everything, ever. Cheese actually has a pretty long refrigerator life and is a key ingredient in most comfort foods. Plus, it’s a flavorful garnish choice for a quickly whipped-up tupperware salad when you’re late for class.

10. Canned tuna: whether it’s sandwiches, casseroles or cat food, tuna’s got you covered. A cheap way to get in your weekly serving of fish, tuna is most delicious when topped with cheese for tuna melts — see what I mean about cheese?

11. Something fancy: chocolate, smelly “fromage,” weird Italian olives — whatever floats your boat. Just make sure that you splurge every once in a while on something you enjoy.

Cooking as a student shouldn’t be difficult. In fact, it should be fun. With a well-stocked pantry and a little creativity, anyone can make delicious and edible food. Next time your stomach rumbles, think outside the take-out box and head to your kitchen instead.