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Calorie Count Blog

Super Snacks for Super Bowl

By +Rachel Berman on Feb 02, 2013 10:00 AM in Recipes

Besides watching the game and enjoying the commercials, Super Bowl snacking is one of the main attractions of game day. In fact, Americans consume more calories during Super Bowl Sunday than nearly any other day during the year – second only to Thanksgiving! You all know the calorie-laden culprits; just 6-8 loaded nachos can add up to more than 550 calories while just 3 Buffalo chicken wings will cost you 440 calories! Not to mention the countless bottles of beer you’re washing it all down with.

A major fumble is that there’s not much redeeming nutrition in those calories. Lacking in lean protein, fiber, and heart healthy fats (guacamole does save you here), you mindlessly snack away at foods that either won’t satisfy you or will make you feel sick by the post-game report. Make the extra calories you eat on Super Bowl Sunday count with these more nutrient-dense and delicious snack ideas. (Also, browse healthy Super Bowl recipes submitted by our members!)


Proscuitto-Wrapped Figs

These are like fancy pigs in a blanket with less fat and more fiber and protein.  


  • 8 fresh figs, halved lengthwise
  • 2 3-ounce packs of paper-thin sliced Proscuitto di Parma
  • 1 tablespoon honey or Balsamic vinegar


  1. Wrap each half fig with a slice of Proscuitto
  2. Drizzle honey or vinegar on top


Nutrition Info (per wrapped fig): Calories 70, Fat 2.8 g, Saturated Fat 1g, Carbohydrate 7g, Fiber 1g, Protein 4g.


Sweet Potato Chips with Coleslaw

Instead of all the refined, empty carbohydrates with your game-day chip, try this spiced up, vitamin-rich version. Top with a lightened-up coleslaw and use Greek yogurt instead of mayo for a dose of lean protein.  


For the Sweet Potato Chips:


  • 3 large sweet potatoes, cut into ¼ inch-thick slices
  • ¼ teaspoon cayenne pepper
  • 2 tablespoons olive oil
  • Salt to taste, optional


  1. Preheat oven to 450 degrees F and line baking sheet with aluminum foil.
  2. Mix together olive oil and cayenne pepper and brush onto sweet potato slices. Place on baking sheet. Sprinkle with salt to taste if desired.
  3. Bake about 8-10 minutes on each side.


For the Coleslaw:


  • 3/4 cup nonfat Greek yogurt
  • 3 cups shredded cabbage or broccoli slaw
  • 1 tablespoon Dijon mustard
  • 1 tablespoon white vinegar


  1. Mix together all ingredients and chill in refrigerator.
  2. Serve with sweet potato chips.


Nutrition Info (per serving, serves ~ 6): Calories 159, Fat 5g, Saturated Fat 0.7g, Carbohydrate 25g, Fiber 4.5g, Protein 5.5g


Turkey Burger Sliders

The best thing about sliders? Instant portion control. Top with avocado instead of cheese for a heart healthy source of fat, also portion controlled (unlike guacamole).


  • 16 ounces lean ground turkey
  • 1 tablespoon Parmesan cheese, grated
  • ½ cup whole wheat bread crumbs
  • ¼ cup egg whites or substitute
  • 1/2 clove garlic, minced
  • 1/2 teaspoon oregano, dried
  • 1/2 teaspoon salt
  • freshly ground black pepper
  • 8 whole wheat dinner or slider rolls
  • 8 slices tomato
  • 8 small lettuce leaves
  • 1 small avocado, thinly sliced
  • Ketchup or mustard, optional



  1. Preheat oven to 375 degrees F and line a baking sheet with aluminum foil. Spray with non-stick cooking spray.
  2. Combine ingredients from turkey to fresh ground pepper. Mold into 8 patties and place on baking sheet.
  3. Bake for 10 minutes on each side or until cooked through.
  4. Serve each patty on a dinner roll and garnish with lettuce, tomato, avocado, ketchup or mustard.


Nutrition Info (per slider): Calories 210, Fat 8.5g, Saturated Fat 1.5g, Carbohydrate 20g, Fiber 3g, Protein 15.5g

Crudité Display: Fill a platter with interesting veggies like artichoke hearts, red pepper, radishes, mushrooms, snap peas, grilled asparagus, and my personal favorite, jicama. The celery sticks served with your wings won’t know what hit ‘em. In addition to salsa, you can offer a variety of dips like hummus or black bean dip for an extra dose of fiber.


How will you make your calories count on Super Bowl Sunday? 



I make Yam chips the same way I make oven-baked potato chips. I use a mandolin device to slice the yams/potatoes very thin. (If I use the wavy blade, set it to slice very very thin, and rotate the vegetable 90 degrees after each slice I can make waffle chips tool.)  I put them in a bag with about a tablespoon of peanut or olive oil and shake them with a seasoning made of granulated garlic, chipotle powder, etc. (maybe a leeetle bit of salt) then spread them on cookie sheets and bake at about 400F for 20 minutes or so.  I like to check on them frequently and shake them up and make sure they aren't sticking to the pan. I have a mental note to try lining the cookie sheet with parchment but I haven't tried that yet.

Wow, that sounds awesome!


Sweet potato oven-baked fries are awesome, just softer and sweeter than regular potatoes.  However,  one does NOT need as much oil as this recipe suggests.  Instead, try using half as much, or even less.  Even better yet, we found an oil mister at a garage sale for a dollar and it provides just a fine mist of oil that is perfect for salads, roasting veggies, etc.  The cap is used to pump up the pressure and any kind of oil can be used.  We've had ours for years and love it. 

Gladerunner--do you know what kind of mister you have? I had one from Pampered Chef years ago that always clogged up. I'd love to find another one that actually works well. Thanks!

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