Welcome guests with tasty snacks for Super Bowl 60

Sunday will be a busy day as we prepare the food we’ll enjoy while watching the Super Bowl. We could try to serve dishes associated with the two teams, maybe salmon burgers for Seattle and steamed clams for Boston, but those don’t seem the right way to celebrate. And, the data would agree. According to the food delivery service Instacart, tortilla chips are among the highest-volume purchases in the days before and during the game.

Orders for dips and nachos are quite popular, with some variations by location. For example, French onion dip is prevalent in California, and buffalo sauce is in carts in New York, New Jersey and Pennsylvania, where they’re likely making chicken wings (also on many shopping lists in both fresh and frozen form). In the West and upper Midwest, they’re buying queso dip, and processed cheese is favored in the South and Great Plains.

The key focus for the Super Bowl is supposed to be the game, but there are some viewers who don’t want to miss a single commercial and others who are only interested in the halftime show. Super Bowl party food needs to have three qualities: flavor (the spicier the better), substance (nothing fluffy or frilly) and convenience (finger foods). With one hand holding a beverage, your guests don’t need the challenge of balancing a plate or watching out for spills. 

If you scroll through menu ideas on the internet or in cooking magazines, you’ll find many suggestions for messy, drippy foods like the familiar 7-layer Mexican dip, chips with sloppy salsa, or nachos. I prefer to offer compact, self-contained, bite-sized treats that pack a flavor punch. My one exception to this self-imposed rule is chicken wings, which are a required Super Bowl snack.

I’ve given recipes here for some simple treats for your family and guests to nibble on as you watch the game. The potato chips in the photo should be made from russet or Yukon gold potatoes, as other varieties are too wet to crisp. They’re best when hot and crunchy right out of the oven, but keep a close watch as they bake to keep them from browning, or they will taste burned. These use Parmesan cheese for flavoring, but you could substitute (or add) paprika or garlic powder.

This version of chicken wings has a crunchy coating without deep-fat frying. Baking powder is the key to getting the texture right. Turn them every 20 minutes to form an even crust. They can be cooked in as little as 35 minutes, but chubbier, thicker wings can take almost double that time. You may want to offer a barbecue or Buffalo sauce along with the traditional ranch dressing.

The final recipe for pigs in a blanket is one of those familiar party foods that never seems to go out of style. You can serve these with more of the spicy mustard you used on the crescent dough, although they’re tasty enough just as they are. Now that you’re ready to snack through the game – here’s hoping your team wins!

Baked Potato Chips

Preheat the oven to 425 F.  Coat a baking sheet with nonstick cooking spray. Scrub the potatoes (peel if desired) and cut into 1/8-inch slices, using a mandolin or food processor. Combine olive oil, salt and Parmesan cheese in a large bowl. Toss in potato slices and stir to coat. Arrange potato slices in a single layer in prepared pan and bake until crunchy but not overly browned. Yield: 4 servings.

Baked Chicken Wings 

Preheat oven to 425 F. Line a baking sheet with aluminum foil and set a wire rack on top. Coat rack with nonstick cooking spray; set aside. Halve the wings at the joint and discard tips. Thoroughly pat dry on all sides with paper towels; set aside. Combine remaining ingredients in a mixing bowl. Using tongs, dredge the chicken pieces in the rub, turning to coat thoroughly. Arrange coated wings on prepared baking sheet skin-side up in a single layer. Bake until crispy and browned, turning every 20 minutes. Cooking time will vary based on the size of the wings, from 35 minutes to up to an hour. Serve with blue cheese dressing, ranch dressing or Buffalo sauce. Yield: 8 servings.

Blue Cheese Dressing

Pigs in Blankets

Combine beer and wieners in a small saucepan. Simmer over medium heat for 10 minutes. Drain wieners in a colander, shaking off excess moisture. Preheat oven to 350 F. Line a cookie sheet with aluminum foil and coat with nonstick cooking spray; set aside. Unroll crescent rolls and separate into triangles along perforations. Cut each triangle in half to make two smaller triangles; brush on mustard and sprinkle with cheese. Place wiener at the widest end of each triangle and roll up into the dough. Place on prepared baking sheet. Whisk together egg and milk, and brush over tops of rolls. Bake until golden, about 10 to 15 minutes. Serve with mustard, barbecue sauce or ketchup.