3 Healthyish Super Bowl Snacks!

Even if you dislike football (no judgment), I feel like pretty much everyone can get on board with a good Super Bowl party.

Since some of you may be hosting the festivities this Sunday, I’ve put together three handy little Game Day recipes to help you out!

Because everyone can unite over some winning snacks this year.

Super Crispy Potato Wedges

2 pounds Russet potatoes (6 smallish or 4 medium), scrubbed clean (I didn’t peel mine)

3 tablespoons olive oil

2 teaspoons garlic powder

2 teaspoons onion powder

2 tsp smoked paprika

1 teaspoon fine sea salt

Freshly ground black pepper

2 tablespoons finely chopped fresh chives, optional

Preheat the oven to 400 degrees Fahrenheit and line a large, rimmed baking sheet with parchment paper for easy clean-up.

Cut each potato in half lengthways, then in half lengthways again to make quarters, and then cut each half in half lengthways on the diagonal to make two wedges (you’ll end up with 8 wedges per potato; make sure they are about the same thickness and size).

Place the sliced potatoes into a large bowl and cover them with hot water (I used hot water from the tap, but others have suggested that pipes can leach impurities into hot water, so it may be best to use cool tap water that has been heated on the stove). Let them soak for 10 minutes.

Drain the potatoes and lightly pat them dry with a lint-free tea towel. Place the potato wedges on the prepared pan and drizzle them with the olive oil. Sprinkle the garlic powder, onion powder,  smoked paprika, salt and a generous amount of pepper on top.

Toss until the potatoes are evenly coated in oil and spices, then arrange them in even columns across the pan so each wedge has a cut side against the pan. (If they don’t all fit in an even layer across your pan, you’ll need to use two pans for this recipe—divide them evenly across both pans, and rotate the pans when you flip the potatoes halfway through baking. They may be done baking earlier than specified below so keep an eye on them toward the end.)

Bake for 30 minutes, then flip the wedges over (use a spatula and you should be able to flip several at a time). Arrange them in an even layer and return the pan to the oven.

Bake until the wedges are deeply golden, crisp and easily pierced through by a fork, about 25 to 30 more minutes.

Sprinkle with fresh chives, your favorite dipping sauce if desired, and serve while hot.

Buffalo Ranch Chex Mix

2 cups rice chex cereal

2 cups pretzel twist 

2 cups mixed nuts of choice

1 cup cheerios

1/3 cup Franks hot sauce

3 Tbsp. butter 

3/4 tsp. dried dill weed

1 tsp. garlic powder

1 tsp. onion powder

1/2 tsp. dried parsley

1/8 tsp. black pepper

1/8 tsp. cayenne (optional – for more kick)

Preheat oven to 325 degrees. In a large bowl combine the rice chex, pretzels, nuts, and cheerios. Set aside.

In a sauce pan on medium heat, combine the hot sauce, butter, and seasonings. Whisk until butter is melted. Pour sauce over snack mix and stir gentle to combine. Make sure all of snack mix is coated. Bake in over for 35-40 minutes or until toasted, stirring every 15 minutes. Remove from oven and let cool on pan. Once cooled, store in an airtight container.

Creamy Mexican Bean Dip

2 medium garlic cloves

15-ounce can pinto beans

¾ cup whole milk plain Greek yogurt

1 teaspoon cumin

½ teaspoon onion powder

1 teaspoon oregano

1 teaspoon chili powder

15-ounce can white beans

1 cup shredded cheddar cheese

1 4 ounce can diced mild green chiles

1 teaspoon hot sauce (optional)

1/2 red pepper

2 green onions

¾ cup frozen corn

Tortilla chips, for serving

Preheat oven to 375F.

Peel the garlic cloves, then add them to the bowl of a food processor and pulse until chopped. Drain the pinto beans. Add the pinto beans, Greek yogurt, cumin, oregano, chili powder, onion powder, and ½ teaspoon kosher salt. Process until smooth, about 1 minute.

Brush 9 x 9″ baking dish with olive oil and pour bean mixture into the skillet. Drain the white beans. To the bean mixture, stir in the white beans, green chiles, hot sauce (optional), and ¾ teaspoon kosher salt.

Mince the red bell pepper and thinly slice the green onions. Top the white chili cheese dip with 1 to 1 ½ cups cheddar cheese (depending on your cheese preference!), red pepper, green onions, and frozen corn. Bake for 20 minutes until cheese is melted. Serve warm with tortilla chips.