The Super Bowl is only a few short weeks away! And whether you’ll be watching the game, or just the Half-Time Show, having something for you and your guests to munch on is a must. Check out these 7 awesome snacks that are perfect for the big game!

1. Loaded Nachos

From: Country Living

2 tsp. olive oil
3/4 lb. fresh chorizo, casings removed
1 small onion, chopped
2 cloves garlic, chopped
1 (15-ounce) can Black Beans, rinsed
8 oz. Tortilla chips
10 oz. sharp Cheddar or pepper Jack cheese, grated (about 2.5 cups)
1/2 small head iceberg lettuce, shredded
3/4 c. Fresh salsa
1 avocado, chopped
fresh cilantro
pickled jalapenos
sour cream



  1. Preheat oven to 400°F. Line a large rimmed baking sheet with parchment paper.
  2. Heat oil in a large skillet over medium heat. Add chorizo, onion, and garlic and cook, breaking chorizo into pieces with a wooden spoon, until browned, 6 to 8 minutes. Stir in beans and cook until warm, 2 to 4 minutes.
  3. Spread chips on prepared pan. Spoon chorizo mixture over chips and sprinkle with cheese. Bake until the cheese is melted and chips are toasted, 10 to 12 minutes.
  4. Serve topped with lettuce, salsa, avocado, cilantro, jalapeños, and sour cream.

2. Fried Mac and Cheese Balls

From: Foodie Crush

1 recipe baked macaroni and cheese or a 9 X 13 pan of your favorite recipe, chilled and refrigerated overnight
2 8.5 ounce Kettle Brand Potato Chips, any flavor
2-3 eggs
6 cups canola or peanut oil


  1. Make the macaroni and cheese and refrigerate overnight.
  2. Use a 1½-inch scoop or spoon out about 2 tablespoons macaroni and cheese and shape into 2-inch rounded balls, compressing lightly.
  3. Place about 2 cups of each flavor of potato chips into their own gallon freezer bags and seal. Gently roll a rolling pin over the chips to crush into small flakes. Add more chips to the freezer bag and crush as long as it’s manageable.
  4. Pour the crushed chips into a shallow bowl or plate. In another shallow bowl, whisk the two eggs until smooth. Dip the rounded balls into the whisked egg then roll in the potato chips, firmly pressing the chips into the macaroni balls to create a solid crust. Repeat until you have about 10-12 balls.
  5. Heat the oil in a deep 4-quart pot until the oil registers 350 degrees F on a candy or deep fry thermometer. Fry 6 cheese balls at a time for about 3 minutes 30 seconds or until golden. Drain on paper towels and serve immediately.

3. Baked Buffalo Chicken Dip

From: All Recipes

3 cups diced cooked rotisserie chicken
2 (8 ounce) packages cream cheese, softened
3/4 cup hot pepper sauce (such as Frank’s RedHot®)
1/2 cup shredded pepper Jack cheese
1/2 cup blue cheese dressing
1/2 cup crumbled blue cheese
1/2 teaspoon seafood seasoning (such as Old Bay®)
1 pinch cayenne pepper, or to taste
2 tablespoons shredded pepper Jack cheese
1 pinch cayenne pepper, for garnish


  1. Preheat oven to 400 degrees F (200 degrees C).
  2. Combine chicken, cream cheese, hot pepper sauce, 1/2 cup pepper Jack cheese, blue cheese dressing, crumbled blue cheese, seafood seasoning, and cayenne pepper in a large bowl.
  3. Transfer chicken mixture to a 9-inch round baking dish and sprinkle with 2 tablespoons pepper Jack cheese.
  4. Bake until lightly browned, 15 to 20 minutes. Remove from oven and garnish with cayenne pepper.

4. Chocolate Caramel Nut Popcorn

From: Hoosier Homemade

8 cups popped popcorn
1 cup Fisher pecans
1 cup Fisher walnuts, chopped roughly
1 cup milk chocolate chips, melted
1 teaspoon Sea Salt, optional

Caramel sauce:
1/2 cup heavy cream
1 cup brown sugar, packed
4 tablespoons butter
Pinch of salt
1 tablespoon vanilla


  1. Line a cookie sheet with foil
  2. Pop the popcorn and remove any kernels
  3. In a small saucepan, combine butter, brown sugar, salt and cream
  4. Bring to a boil and cook for 5-7 minutes or until thickened
  5. Remove from heat and stir in vanilla
  6. Let cool about 10 minutes
  7. Note: you may have caramel left over, store in fridge, it goes great on ice cream
  8. Transfer to plastic squeeze bottle, optional
  9. Pour popcorn onto cookie sheet
  10. Melt chocolate chips in the microwave about 1 minute or until smooth (see note for tip)
  11. Transfer chocolate to plastic squeeze bottle, optional
  12. Drizzle popcorn with chocolate
  13. Immediately add nuts
  14. Drizzle with caramel
  15. Sprinkle on Sea Salt, optional
  16. Heat oven to 300 degrees and Bake for 15 minutes
  17. Cool completely and break into pieces

5. Grainy Mustard Soft Pretzels

From: Country Living

3 c. all-purpose flour
3 tbsp. malted milk powder
1½ tsp. Kosher salt
1 c. water
1½ tsp. water
2¼ tsp. active dry yeast
3 tbsp. whole-grain mustard
1 tbsp. baking soda
1 large egg yolk


  1. In the large bowl of an electric mixer, whisk together the flour, malted milk powder, and kosher salt. Make a well in the center of the flour mixture.
  2. Warm 1 cup water in the microwave until it registers 105 degrees F to 110 degrees F on a thermometer, about 30 seconds. Pour the water in the well and sprinkle the yeast over the top, then gently stir it in. Let sit until frothy, about 5 minutes.
  3. Add the mustard to the bowl, and using the paddle attachment with the mixer on medium-low speed, combine wet and dry ingredients until a dough forms, 1 to 2 minutes. Turn the dough out onto a lightly floured surface and knead until smooth, about 3 minutes. (Different mustards can have varying levels of moisture; add a little more flour, 1 tablespoon at a time, if the dough is sticky.)
  4. Lightly coat a bowl with oil. Place the dough into the bowl, then turn the dough so it is oiled-side up. Cover the bowl with a clean towel and let rest in a warm place until it doubles in size, about 50 minutes.
  5. Heat oven to 375 degrees F. Line 2 baking sheets with parchment paper. Fill a large pot or saucepan two-thirds full with water and bring to a simmer (if the water comes to a boil, reduce the heat to low).
  6. Turn the dough out onto a lightly floured surface and punch it down. Cut the dough into 12 equal pieces.
  7. With lightly floured hands, roll each piece into a 1/2-inch-thick rope (about 18 inches long). Keep covered until ready to shape.
  8. Working with one rope at a time, make a U shape and, holding each end of the rope, cross them over and twist them around each other once.
  9. Press ends onto the bottom of the U (dot with water to help the ends stick). Place on the baking sheet, cover with a kitchen towel and repeat with the remaining dough.
  10. When the water is simmering, stir in the baking soda. Gently add 3 or 4 pretzels (depending on the size of the pan) into the water (top-side down first) and simmer for 1 minute; flip and simmer for 1 minute more. Using a large skimmer or spatula, remove the pretzels, letting them drain over the pan, then transfer to the prepared baking sheets (top-side up). Repeat with the remaining pretzels.
  11. In a small bowl, beat the egg yolk with the remaining 1 1/2 teaspoons water. Brush the pretzels with the yolk mixture and sprinkle with coarse salt, cheese, or other toppings.
  12. Bake, switching the positions of pans halfway through, until the pretzels are golden brown, 30 to 35 minutes. Serve with mustard, if desired.

6. Zucchini Fries

From: Damn Delicious

1 cup Panko*
1/2 cup freshly grated Parmesan cheese
1 teaspoon Italian seasoning
Kosher salt and freshly ground black pepper, to taste
4 zucchini, quartered lengthwise
1/2 cup all-purpose flour
2 large eggs, beaten
2 tablespoons chopped fresh parsley leaves



  1. Preheat oven to 425 degrees F. Coat a cooling rack with non-stick spray and place on a baking sheet; set aside.
  2. In a large bowl, combine Panko, Parmesan and Italian seasoning; season with salt and pepper, to taste. Set aside.
  3. Working in batches, dredge zucchini in flour, dip into eggs, then dredge in Panko mixture, pressing to coat.
  4. Place zucchini onto prepared baking sheet. Place into oven and bake for 20-22 minutes, or until golden brown and crisp.
  5. Serve immediately, garnished with parsley, if desired.

7. Slow Cooker Buffalo Chicken Meatballs

From: Damn Delicious


1 pound ground chicken
3/4 cup Panko*
1 large egg
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
2 green onions, thinly sliced
Kosher salt and freshly ground black pepper, to taste
3/4 cup buffalo sauce
1/4 cup blue cheese dressing


  1. Preheat oven to 400 degrees F. Line a baking sheet with parchment paper or a silicone baking mat; set aside.
  2. In a large bowl, combine ground chicken, Panko, egg, garlic and onion powder and green onions; season with salt and pepper, to taste. Using a wooden spoon or clean hands, stir until well combined. Roll the mixture into 1 1/4-to-1 1/2-inch meatballs, forming about 24 meatballs.
  3. Place meatballs onto prepared baking sheet and bake for 4-5 minutes, or until all sides are browned.
  4. Place meatballs into a slow cooker. Add buffalo sauce and gently toss to combine. Cover and cook on low heat for 2 hours.
  5. Serve immediately, drizzled with blue cheese dressing, if desired.

What are your favourite Super Bowl snacks? Comment below

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