Touchdown! Game-Day Snacks Without the Guilt

Be guilt-free this Super Bowl Sunday with these lightened-up versions of your favorite game-day party snacks. They include healthy swaps like a protein-packed cheesy cashew nacho sauce replacing the calorie-busting jarred classic in stuffed mushrooms.

Good fats like unflavored coconut oil and olive oil replace less healthy options. No doubt these made-over finger foods will give your Super Bowl crowd something to cheer about.

Sesame Chicken Wings

Serves 8


24 chicken wingettes, separated at the joint and tips discarded

1 tablespoon olive oil

Salt and pepper

3 tablespoons tamari

3 tablespoons honey

2 tablespoons rice wine vinegar

2 teaspoons roasted sesame oil

2 cloves garlic, finely chopped

1 scallion, finely chopped

One 1-inch piece ginger, finely chopped

Sesame seeds, toasted, for sprinkling


Preheat the oven to 450 degrees F. Line a baking sheet with foil. In a large bowl, toss together the chicken, olive oil, 1 teaspoon salt and 1/2 teaspoon pepper. Place the chicken on the prepared baking sheet and roast for 15 minutes.

In another large bowl, stir together the tamari, honey, vinegar, sesame oil, garlic, scallion and ginger. Transfer the partially cooked chicken wings to the sauce and stir to coat. Discard the foil and line the same baking sheet with parchment paper.

Place the wings on the baking sheet and roast for 8 minutes. Sprinkle with the sesame seeds and roast until nicely browned, about 5 minutes more.

Nacho-Stuffed Mushrooms

Makes 24


1 cup raw cashews, soaked for at least 4 hours or overnight, rinsed and drained

1/4 cup chopped seeded red bell pepper

1 clove garlic, finely chopped

1/4 cup unflavored coconut oil

2 tablespoons water, plus more as needed

1 1/2 teaspoons lemon juice

1 tablespoon nutritional yeast

1 teaspoon chili powder

1/2 teaspoon chipotle powder

Salt and pepper

24 baby portobello mushroom caps (about 24 ounces)

Olive oil, for brushing

1 cup salsa

Sliced olives, for topping


Blend together the cashews, bell pepper, garlic, oil, water, lemon juice, nutritional yeast, chili powder, chipotle powder and 1 teaspoon salt in a high-speed blender or food processor, scraping down the sides, until smooth. Add more water, if necessary, 1 tablespoon at a time, until creamy.

Preheat the oven to 400 degrees F. Brush the mushrooms with oil and fill with salsa. Place on a baking sheet, season with salt and pepper, and bake until tender, about 15 minutes. Drain on paper towels and serve warm, topped with the cheese sauce and olives.

Garlic Bread Popcorn

Serves 12


4 tablespoons unflavored coconut oil

2 tablespoons olive oil

1 tablespoon finely chopped garlic

2 tablespoons finely chopped flat-leaf parsley

1/4 teaspoon salt

2 tablespoons grated Pecorino Romano (optional)

12 cups popcorn, store-bought or popped (1/4 cup popcorn kernels)

Heat the oils in a small saucepan over medium heat. Add the garlic, parsley and salt; cook, stirring occasionally, until butter is completely melted. Drizzle over the popcorn; scatter the cheese over it[NA1] , if using, and toss to coat.

Buffalo Sweet Potato Wedges

Serves: 8

2 tablespoons Buffalo wing sauce

2 tablespoons melted unflavored coconut oil

1 1/2 pounds sweet potatoes (about 3), cut into wedges

Scallions, chopped, for serving

Celery, cut into sticks, for serving

Non-fat plain Greek yogurt, for serving


Preheat the oven to 450 degrees F. Line a baking sheet with parchment paper. In a large bowl, combine the wing sauce and oil. Add the potatoes to the bowl and toss.

Place the potatoes on the prepared baking sheet and brush with more of the wing sauce mixture; roast, turning and brushing once, until tender, 15 to 20 minutes. Serve with the scallions, celery sticks and yogurt.

Sausage, Onion and Peppers Turkey Meatball Bites with Vodka Dipping Sauce

Serves 12


For the meatballs

1 pound ground turkey

1/2 pound Italian turkey sausage, casings removed

1 cup chopped red onion

1 cup chopped bell pepper

2 cloves garlic, finely chopped

1 large egg

1 cup finely crushed rice cereal crumbs or breadcrumbs

1 teaspoon salt

1/2 teaspoon pepper

1/4 cup milk

1/2 teaspoon dried oregano

1/2 teaspoon fennel seeds

1/2 teaspoon crushed red pepper flakes

2 tablespoons tomato paste

2 tablespoons olive oil

For the dipping sauce

2 tablespoons olive oil

2 cloves garlic, smashed

1/4 teaspoon crushed red pepper flakes

1/4 cup vodka

1/2 cup strained or crushed tomatoes

1/2 cup original coconut creamer

1/4 cup Parmesan (optional)

Salt and pepper


Make the meatballs: Preheat the oven to 400 degrees F. Line 2 baking sheets with parchment paper. In a large bowl, combine the ground turkey, sausage, onion, bell pepper, garlic, egg, cereal crumbs, salt, pepper, milk, oregano, fennel seeds and red pepper flakes. Form into 1 1/2-inch meatballs and place on the prepared baking sheets. In a small bowl, combine the tomato paste and oil. Brush on the meatballs and bake until cooked through, about 20 minutes.

Meanwhile, make the dipping sauce: In a medium saucepan, heat the oil over medium heat. Add the garlic and crushed red pepper and cook, stirring occasionally, until golden, about 4 minutes. Add the vodka and bring to a boil, then simmer over low heat for 2 minutes. Add the tomatoes and creamer, and bring to a boil, then simmer over low heat for 5 minutes; season with salt and pepper. Serve with the meatballs.

Get ready for the big game with big mains, beer cocktailsdecadent desserts and more:

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