So, you’re gearing up for the Super Bowl! Whether your favorite team is playing or not, the Super Bowl is a fun excuse to invite your friends over and break out the snacks. Get your grocery list ready, our five favorite Super Bowl snack ideas for game day are your winning gameplan for this year’s party on your home turf!
Choosing Your Super Bowl Snack Spread
Once you decide to host a gathering for the Super Bowl, it is important to select a range of snacks that will satisfy all of your guests. We recommend offering a few different types of meat options, as well as some vegetarian-friendly dishes. Bite-sized and hand-held food is always a plus! With these five Super Bowl snack ideas, you’re sure to fuel up even the hungriest of guests so that they have plenty of energy to cheer on their team. And by cheer on their team, we mean yell at the refs and question the play-calling!
Carne Asada Nachos
Nachos are a game-day staple, often prominently featured on sports bar menus across the country. While they are a popular Super Bowl snack choice when going out to watch the game, we often do not think to serve them up at home. Why? It’s probably because the thought of making them for a crowd can be daunting. But, we’ll let you in on a little secret. By baking these on a sheet pan in the oven, you can feed the masses all in one batch! Plus, we’ve snuck a bunch of veggies under all of those layers of cheese and beans, so you can feel a little bit better about chowing down. Chop the veggies, prep the guacamole, and marinate the steak a day in advance to reduce the prep the day of the Super Bowl!
Carne Asada Nachos
Sheet pan nachos topped with seasoned carne asada steak, veggies, and cheese are the perfect game day snack!
Preheat the oven to 400 degrees.
Add the beef and taco seasoning to a zip top bag. Seal closed, then shake the bag well until all of the meat is evenly coated. In a large skillet over medium heat, add 2 tablespoons olive oil. Once the oil is hot, add the seasoned beef, cooking for 6-8 minutes, until no longer pink. Remove the beef from the pan and set aside off the heat.
While the beef is cooking, prepare the guacamole. In a medium-sized bowl, mash the avocado. Stir in the lime juice, red onion, and salt and pepper to taste.
Spray an extra large baking sheet with cooking spray, then spread the tortilla chips across the pan. Top the chips with the beef, jalapeño slices, tomatoes, refried beans, minced onion, and shredded cheese. Put the baking sheet into the oven and cook for 5-10 minutes, or until the cheese is melted.
Top the nachos with spoonfuls of the sour cream and freshly made guacamole.
Charcuterie boards are such a great way to not only feed a large group of people, but also to ensure that everyone gets their daily dose of fruits and veggies. Most people will find something they love, plus they add a beautiful pop of color to your table! While the options are endless, here are some of our favorite items to include:
- Imported meats
- Cheese — A few varieties, making sure there is a range of soft to hard cheeses (brie, bleu cheese, aged gruyere, etc.)
- Fresh fruits — Berries, grapes, and stone fruits hold up particularly well
- Fresh vegetables
- Pickles, pickled vegetables, and olives
- Fruit preserves
- Spreads and dips — Hummus, ranch, or pesto
- Dried fruit
Boneless Chicken Wings
Wings and football go hand in hand, and while it may be easier to pick up a bag of frozen wings from the grocery store, there’s something to be said for knowing exactly what is in your food. Whether you are team honey barbecue or team buffalo, we have a recipe that works for you!
Boneless Chicken Wings
Remove the chicken from the packaging and cut into bite-sized pieces.
Pour a few inches of the oil into a heavy-bottomed pot and place onto the stove over medium-high heat.
While the oil is heating, whisk together the flour, 4 teaspoons of salt, 1 teaspoon pepper, paprika, 1 teaspoon cayenne pepper, and garlic powder in a large bowl.
In a separate bowl, whisk together the milk and egg.
Dip the chicken into the milk and egg mixture, then dredge in the flour mixture to completely coat. Shake off the excess flour, then repeat the process of dipping into the milk and egg, then flour, so that each piece of chicken is double-coated.
Once all of the chicken is breaded and the oil is hot, drop a few pieces of chicken into the oil and fry until golden brown, about 5-6 minutes. Once the chicken is cooked, remove from the oil and drain on paper towels. Repeat with the remaining chicken until it is all fried.
Meanwhile, choose which sauce you'd like to use. For the honey barbecue sauce, add the ketchup, white vinegar, molasses, honey, liquid smoke (if desired), 1/2 teaspoon salt, 1/4 teaspoon pepper, chili powder, and onion powder into a small saucepan over low heat. Whisk the ingredients together, then simmer for 15-20 minutes, stirring occasionally. Add the sauce to a large bowl after heating.
For the buffalo sauce, melt 3 tablespoons of butter in a large bowl in the microwave. Once melted, stir in the hot sauce.
Add the fried chicken into the bowl of sauce and toss until all of the chicken is well coated. Serve immediately.
- Adding liquid smoke will give the wings a definitive smoky flavor. If you do not like your wings to be smoky, you can add less than 1 tsp, or omit all together. Liquid smoke can be found in the condiment aisle of most grocery stores!
- We love both sauces, so we often double the chicken recipe and make a batch of each flavor.
- The buffalo wings are great served with celery sticks and a side of ranch dressing for dipping.
Italian Pork Sandwiches
These Italian pork sandwiches cook up in the crock pot. Therefore, the prep is pretty hands-off until you’re about ready to eat. For a heartier option, serve these on full-size hoagie rolls. If you’d prefer to stretch the recipe and offer as a snack, opt for smaller dinner rolls!
Crockpot Italian Sandwiches
Cut the pork shoulder into 3-4 chunks and place in a crockpot, removing any overly large pieces of fat. Sprinkle the meat with the fennel, parsley, pepper, thyme, rosemary, salt, red pepper flakes, and minced garlic. Stir in beef broth, red wine, and crushed tomatoes. Add in the sliced onion and bay leaves on top, cover, and set the crockpot to low heat. Cook for 6-8 hours, until the meat is tender and shreds easily with a fork. Remove the bay leaves before serving.
About 20 minutes before the pork is finished cooking, preheat your oven’s broiler.
Add the spinach, 1 tablespoon of olive oil, and salt and pepper to taste to a sauté pan over medium heat. Cook for a few mins, until the spinach is wilted. Set aside.
Slice the hoagie rolls in half and top one side of each with two slices of provolone. Place the rolls on a baking sheet under the broiler for 3-4 minutes, until the cheese is melted and the other side of the roll is lightly toasted. Remove from the oven and top with the shredded pork, slices of the roasted red pepper, and the sautéed spinach.
- These can also be made on mini rolls to serve to a larger crowd!
We often reach for salty snacks while parked in front of the TV, but those don’t always have to be unhealthy! Ditch the chips and swap them out for these spice-roasted chickpeas. They are coated in an addicting blend of paprika, garlic powder, cayenne, and a bit of salt, then roasted to give them a nice crunch.
Spice Roasted Chickpeas
Preheat the oven to 375 degrees.
Line a baking sheet with paper towels and lay rinsed chickpeas on top. Layer with additional paper towels and gently rub to remove as much moisture as possible. Throw away the paper towels so that the chickpeas are sitting directly on the baking sheet. Drizzle with olive oil, then sprinkle with the seasonings. Gently shake the baking sheet so that the chickpeas become evenly coated with the spices.
Bake in the oven for 30 minutes, stirring once or twice during the cooking process so that they bake evenly.
Did you try some of these Super Bowl snack ideas? If so, leave us a comment and tell us what you can’t stop eating!
Heading to a potluck for the big game? Check out these No-Fail Potluck Recipes for ideas on what to bring!
Photo Credit: Christina Carter
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