Superbowl is all about the snacks, am I right?
It really doesn’t matter to me who is playing (aside from the halftime show) all I care about is a day where I don’t eat a “meal” but still get extremely full on snacky snacks. It’s like girl dinner but all-day-snacking. Dare I say, it’s “man meal?” Truly, I shouldn’t be able to put my thoughts out in the world like this, please ignore my meanderings.
The BEST Superbowl Snacks
On to the snacks! I still haven’t decided on our snack agenda for this year‘s Super bowl but these snackies are always in heavy rotation around here:
Classic Superbowl Snacks
One Bite Nachos
These nachos are my most favorite thing ever. Each little crispy tortilla chip cup is filled with seasoned ground beef, melty cheese, and all the toppings. They’re one biters that are thoughtfully composed, no naked chips or sad chip bois here. Plus, you can make them in the microwave.
Perfect Microwave Nachos
Ingredients
- 30 tortilla scoops or chips of choice
- 1/2 cup ground beef cooked with taco seasoning, about 1/4lb
- 1/2 cup shredded cheddar or mozzarella
- jalapeño sliced, as desired
- green onions sliced, as desired
- 1/2 avocado cubed
- cilantro roughly chopped
- 1/4 cup salsa
- 1/4 cup sour cream
Instructions
- Arrange your chips in a single layer on a microwavable plate. Add a bit of ground beef to each chip then top with a generous amount of cheese. Add one slice of jalapeño and a pinch of sliced green onions to each chip.
- Microwave (1-2 minutes, depending on microwave) until cheese is melty, but not over cooked and crispy. You want the cheese to be still stringy. I start with 1 minute and then do 30 second intervals until it’s melted to my liking.
- Top each chip with a cube of avocado, a sprinkle of cilantro, and a dab each of sour cream and salsa. Enjoy!
Estimated Nutrition
Hot Elote Corn Dip
Is it even the Superbowl without a hot dip? I say no. This creamy, corny, cheesy dip is perfect for snacking on while the game is playing. Bonus points if you put the dip into individual cocottes for ease and unabashed double dipping.
Street Corn Dip
Ingredients
- 8 oz cream cheese room temp (1 brick)
- 1/4 cup sour cream
- 1 lime juice only
- 1 tbsp hot sauce of choice
- 2 cups shredded cheese of choice
- 4 oz cotija cheese crumbled
- 2 cups corn kernels
- 1 jalapeno diced, plus more for garnish
- 2 tbsp red onion diced, plus more for garnish
- 1/2 cup cilantro chopped, plus more for garnish
Instructions
- Preheat the oven to 350°F.
- In a large bowl, mix together the cream cheese, sour cream, lime juice, hot sauce, shredded cheese (reserve 1/4 cup to top with), and 1/2 of the Cotija cheese.
- Stir in the corn, jalapeño, red onion, and cilantro. Mix well.
- Scoop the mixture into an 8x8 inch baking dish and top with the reserved shredded cheese.
- Bake the oven until bubbly and hot, about 15-20 minutes. Remove and finish with extra cilantro, jalapeño slices, and crumbled Cotija. Serve with corn dippers, corn tortilla chips, or any other dippers you desire.
Estimated Nutrition
Best Retro Superbowl Snacks
Shrimp Cocktail
Shrimp cocktail, because we fancy. Also, because everyone is obsessed with getting enough protein and shrimp cocktail is the ultimate protein snack. Plus it’s cute and retro and super-easy to make ahead.
Ingredients
- 1 lb large shrimp shells on
- 1/4 tsp baking soda
- kosher salt as desired
- 1/2 onion
- 1 stalk celery cut in half
- 3 cloves garlic smashed
- 1 bay leaf
- 1/2 cup ketchup
- 2 tbsp chili sauce of choice
- 2 tbsp horseradish sauce
- 1 tsp sugar
- 1 lemon zested and juiced (see below)
- 1 tbsp lemon juice from lemon above
- freshly ground pepper as desired
Instructions
- Peel the shrimp and devein, reserving the shells. Toss the shelled, deveined shrimp in a bowl with 1 tsp kosher salt and the baking soda and let sit for 15 minutes while you prepare the poaching liquid.
- In a pot, add the shrimp shells, lemon halves, the onion, celery, garlic, and bay leaf. Cover with water and bring to a rapid simmer over medium-high heat, then turn the heat down to low. Simmer over low for 10-15 minutes, then strain out and discard the solids. Keep the poaching liquid at a simmer over low.
- Take the shrimp from the fridge and rinse. Turn the heat up to medium and add the shrimp and gently poach until firm, opaque, and cooked through. You don’t need to bring the poaching liquid up to a boil - it’s best if it’s barely simmering.
- When the shrimp are cooked through, use a slotted spoon to scoop out the shrimp in a single layer on to a plate or rimmed baking sheet. Chill in the fridge.
- While the shrimp is chilling, mix up the cocktail sauce. In a bowl, stir together the ketchup, chili sauce, horseradish, sugar, lemon juice, and lemon zest. Taste and adjust with salt and pepper. Spoon into a small bowl for serving.
- When the shrimp are completely chilled, serve on a plate with lemon wedges and the cocktail sauce. Enjoy!
Estimated Nutrition
Air Fryer Dry Ribs
I don’t know if you’ve ever had these, but they are a staple pub food and are so delicious. Ribs, but not saucy, so your sofa stays clean. They’re mini because they’re not full bone ribs, but riblets. Adorably half-sized and the best handheld rib snack. They get coated with a dry rib seasoning so super savory flavors and come out hot and crispy from the air fryer.
Air Fryer Dry Ribs
Ingredients
- 1 lb pork spare ribs cross-cut and cut into individual ribs
- 2 tbsp neutral oil divided
- 1 tbsp soy sauce or oyster sauce
- 1 tbsp Shaoxing wine optional
- 1/2 tsp garlic powder
- 1/2 tsp sugar
- 2 tbsp cornstarch
Instructions
- Cut the riblets into individual bite-size pieces.
- Add the ribs to a bowl, with 1 tbsp of oil, the soy sauce/oyster sauce, Shaoxing wine, garlic powder, and sugar.
- Remove any excess marinade from the bowl with the ribs and discard. Add the cornstarch to the ribs and toss to coat.
- Preheat the air fryer to 350°F. Carefully oil the basket of the air fryer and lay the ribs out in a single layer, being sure not to crowd. Drizzle the remaining oil over the ribs.
- Air fry for 10 minutes, then flip and air fry for an additional 10 minutes or until golden, crisp, and cooked through.
- Remove from the air fryer and enjoy!
Notes
Estimated Nutrition
Deviled Eggs
I’m leaning into the retro classics here because deviled eggs are one of those things that people don’t really have on their radar when making snacks, but they really are a powerhouse protein snack. Creamy, umami filled, and bite-sized, these guys are gonna go like hot cakes.
Deviled Eggs
Ingredients
- 6 eggs hard boiled
- 1/4 cup kewpie mayo sub regular mayo
- 1 tbsp greek yogurt or sour cream
- 2 tsp milk or cream
- 1/2 tsp dijon mustard
- 1/2 tbsp white miso optional
Instructions
- Slice the hard boiled eggs in half.
- Gently scoop out the yolks into a food processor. Add the kewpie mayo, yogurt, milk or cream, dijon, and white miso (if using) to the yolks and blend until smooth. Taste and season with salt if needed.
- Use two spoons or a small cookie scoop to scoop out the filling into the egg white halves. Enjoy!
Estimated Nutrition
Asian Inspired Superbowl Snacks
Smash Gyoza
Okay, sounds weird, but hear me out: smash gyoza are the perfect snacky superbowl food. You eat them open-faced, with your hands, and dip. I mean, it’s essentially a dumpling that you can eat with your hands. Juicy, crispy, and really easy to make and eat. Maybe it’ll be your next super bowl snack tradition?
Smash Gyoza
Ingredients
- 1.5 cup cabbage finely chopped
- 1 lb ground pork
- 1 tbsp cornstarch
- 1 tbsp ginger minced
- 1 tbsp garlic minced
- 1/2 cup green onions sliced
- 1 tbsp soy sauce
- 1.5 tsp toasted sesame oil
- 1/2 tsp salt
- 40 gyoza wrappers
Instructions
- Toss the chopped cabbage with a pinch of salt in a large bowl and mix well. Let rest for 10 to 15 minutes, the squeeze out and drain as much of the extra water as possible.
- Mix together 2 tbsp water with the cornstarch add to the ground pork. Add the ginger, garlic, green onions, soy sauce, sesame oil, salt, and prepped cabbage. Mix until incorporated.
- Heat up a bit of oil in a large, non-stick frying pan (one that has a lid) over medium-high heat. When the oil is hot, use a spoon (or cookie scoop) to add 1-2 tbsp balls of gyoza filling into the pan.
- Immediately add gyoza wrappers on top of the filling and smash, using a ramekin, glass, or flipper to press down on the gyoza wrapper to smash the filling flat onto the pan.
- Cook until the meat is slightly golden, about 1-2 minutes, then add 1-2 tablespoons of water to the pan, cover and steam for 1-2 minutes.
- Lift the lid off the pan and flip the gyoza over to crisp the other side of the dumpling wrapper. When golden and crisp, remove from the pan and enjoy folded with rice and kimchi!
Estimated Nutrition
Honey Garlic Tofu Bites
This one is for your veggie friendly friends. Crispy, golden tofu tossed in a sweet and savory honey garlic sauce. So tasty that even the meat eaters will eat it up. Just tell them it’s full of protein. Oh, and if you’re vegan, you can sub the honey for maple syrup.
Ingredients
- 1 lb pressed tofu 1 package, see notes
- 1 tbsp cornstarch
- 2 tbsp honey
- 1 tbsp soy sauce
- 3 cloves garlic minced
- black pepper freshly ground, to taste
- green onions sliced, to garnish
- toasted sesame seeds to garnish
Instructions
- Preheat the oven to 400°F. Dry off your tofu with a paper towel and cut into 1/2 inch cubes. Toss with the cornstarch and arrange the tofu on a parchment paper lined baking sheet.
- Bake for 30-45 minutes – midway through, flip the tofu cubes.
- When you have just 5 minutes left on the baking time (at that point your tofu should be a light golden brown) start the sauce. In a small frying pan, heat up honey, soy and garlic over medium heat until bubbly and thick. Taste and season with freshly ground pepper.
- Remove the tofu from the oven and toss in the sauce. Garnish with sliced green onions and toasted sesame seeds. Enjoy hot!
Notes
Estimated Nutrition
Crab Rangoon
Is there anything more perfect than crab rangoon? Crispy, creamy, dippable — it really is one of the best appetizers out there. Which makes it an absolute must for Superbowl Sunday. You can prep a whole bunch, freeze them, then air-fry them for ease. Put out a lil sauce buffet for dipping and go to town. They taste amazing when they’re crispy and gooey on the inside and somehow manage to taste almost as good at room temp. I’m definitely making a batch of these guys.
Crab Rangoon
Ingredients
- 4 oz cream cheese room temp
- 4 oz crab meat of choice, see post for details
- 1 green onion thinly sliced
- 1/2 tsp Worcestershire sauce
- 1/2 tsp garlic powder
- 20 wonton wrappers
Instructions
- In a bowl, mix together the cream cheese, crab meat, green onion, Worcestershire sauce, and garlic powder until smooth.
- On a cutting board, lay out a couple of wonton wrappers. Add 1-2 tsp of filling in the centre of each wrapper.
- Lightly moisten the edges of the wonton wrappers and fold the wrappers up and around the filling, being sure to push out any excess air. Repeat until all the crab rangoons are complete.
- Heat up 1-2 inches of neutral, high heat oil in a deep pot over medium heat until it reaches 325°F.Carefully deep fry the crab rangoons until golden brown and crispy, flipping as needed, 2-3 minutes. Remove from the oil with a slotted spoon and drain on a wire rack or paper towels.If you prefer not to deep fry, spray the outsides of the wonton wrappers with cooking spray or brush lightly with oil. Bake on a parchment paper lined baking sheet for 12-15 minutes in a preheated 425°F oven or air fry at 370°F for 8-10 minutes.
- Let cool slightly and enjoy!
Notes
Estimated Nutrition
That’s it for now! I hope you have a buffet of snacks for the Superbowl. I will be busy stuffing my face and not really paying attention to the game because I am a hockey girlie. Give me the Stanley Cup Playoffs over the Superbowl every time!
happy snacking!
xoxo steph
