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Do you want to throw the best healthy Super Bowl party ever? Then arm yourself with these delicious low-calorie snacks.
These Super Bowl low-calorie snacks are simple to make, taste great and can feed a large crowd.
Low-calorie cooking means simple dishes without too many condiments. Southern European cuisine and in particular Mediterranean cuisine can be a great solution to having tasty snacks, but at the same without too many calories.
Fresh tomatoes, for instance, are full of water and minerals and can be used in many different low-calorie snacks. Among our best ideas for super bowl Sunday, you'll find everything from the simple and humble tomato sauce to elegant and chic canapé with salmon, crabmeat and caviar and more.
There are plenty of ideas here to keep your guests happy during the game. So just cook them up, set them down and watch these Super Bowl low-calorie snacks fly off the table.
Crispy kale chips
For this recipe you’ll need:
Kale 1 bunch, fresh (approx 8 ounce)
Olive oil ½ tablespoon, good quality
Salt seasoned to taste
Preparation
Start preheating the oven to 356 °F. Line a large baking pan with parchment paper.
Wash the kale and spin dry in a salad spinner or blot dry using paper towels. Kale must be completely dry or it will not crisp up. Trim the stems and cut away the thick inner stem that runs up the centre of the kale leaf. Discard stems and roughly tear leaves into chip-size pieces. Place kale on a prepared baking sheet and drizzle with olive oil. Mix oil into the kale until all of the pieces are coated. Arrange kale in a single layer. Bake kale chips for 12 to 15 minutes, or until crisp. Watch closely and do not overcook, as kale will be bitter. Kale should be crackly but not browned.
Remove the crispy kale chips from the oven and sprinkle with seasoned salt.
Sweet potato chips
For this recipe you’ll need:
Potatoes 28 ounce, sweet, thinly sliced
Oil ½ tbsp
Rosemary 1 tbsp, chopped
Preparation
Fry the potatoes in the hot oil and pat dry with a kitchen towel.
Season with salt and rosemary.
Tomato sauce with basil
For this recipe you’ll need:
Tomatoes 12 each, quartered, seeds removed, chopped
Sun-Dried Tomatoes about 2 ounce
Onion 4 each, finely chopped
Pepper 1 each, chilli
Garlic 2 cloves
Olive oil 3 each
Lemon Juice 1 tbsp
Cayenne pepper 1 pinch
Basil 4 tbsp, chopped
Preparation
Mix the tomatoes, sun-dried tomatoes, scallions, chilli pepper and garlic with the olive oil.
Season with lemon juice, sea salt, cayenne pepper and stir in the basil.
Leave for 15 minutes, for the flavours to mingle.
Sprinkle over the scallions to garnish and serve with sliced olive bread.
Olive bread
Tomato sauce with sliced olive bread is the perfect combo. Now you can make homemade olive bread.
For this recipe you’ll need:
Fresh Yeast 1 1/2 ounce
White Flour 18 ounce
Milk ½ cup whole milk, room temp
Olive oil 5 1/16 tbsp
Black Olives 3 1/2 ounce, chopped, stoned
Salt 1 teaspoon
Preparation
Put the yeast, flour, sugar and a cup of lukewarm water into a baking bowl and knead well.
Then put the baking bowl into the oven, preheated to 104 °F, and leave to rise for 30 minutes.
Take out and knead in the warm milk, olive oil and finely chopped olives.
Dust with a bit of flour and leave to rise for a further 45-55 minutes.
Next, form two or three flat loaves and brush with hot water.
Leave to rise for a further 20 minutes.
Bake at 392-428 °F until brown and crusty.
The bread is done when it sounds hollow when tapped.
Panzanella
For this recipe you’ll need:
Bread 4 slices
Red onion 2
Tomatoes 2
Cherry Tomatoes 10
White Wine Vinegar 2 tbsp
Basil
Extra virgin olive oil
Salt
Black Pepper
Preparation
Panzanella is a typical Italian recipe whose original purpose is to use up stale bread and homegrown vegetables. Here’s how to prepare the original Panzanella.
Cut the bread into slices and then into smaller pieces. Place in a bowl and add half a glass of cold water. Slice the onion finely and place it in a bowl. Cover with cold water and vinegar. Cut the vine tomatoes into slices and the cherry tomatoes into halves. Squeeze the bread and tear it into pieces, making sure they are not too small. Place the bread in a serving dish, add the tomatoes and the strained onion rings. Dress with oil, salt and basil.
Bruschetta without mozzarella cheese
The traditional bruschetta recipe requires mozzarella cheese other than tomatoes and onions on toasted bread. Our simple and easy variation is made without this very caloric cheese.
For this recipe you’ll need:
Bread 1 roll, baguette
Tomatoes 6
Onion 1, red
Salt
Pepper
Vinegar balsamic
Olive oil
Basil
Preparation
Split the ciabatta bread and toast in the oven (or in a toaster).
Wash and halve the cherry tomatoes. Slice the onion. Brush each ciabatta half with a little olive oil and top with tomatoes and onion. Season with salt and pepper and drizzle with just a little olive oil and balsamic vinegar. Serve the Italian bruschetta garnished with basil.
Caprese salad on skewers
Try this Caprese salad on skewers recipe: easy to prepare with tomato and mozzarella. The low-calorie version requires less mozzarella and more tomatoes.
For this recipe you’ll need:
Garlic 1 clove, sliced
Salt 1 - 2 tsp, sea variety
Lemon Juice 4 tbsp
Mozzarella Cheese 8 ounce, mini, drained
Tomatoes 16 ounce, cherry, pierced with a fork
Basil 1 handful
Preparation
To prepare 12 Caprese salad skewers, mix the garlic with salt and lemon juice. Add the mozzarella and tomatoes. Cover and leave to marinate in the fridge for approx. 30 minutes.
Thread the tomatoes, mozzarella and basil leaves alternately on wooden skewers: the Caprese salad skewers are ready to be tasted.
Greek yogurt with honey and pistachios
For this recipe you’ll need:
Pistachios 10 ounce
Honey 1 cup
Greek Yogurt 4 cups
Preparation
Mix the pistachios with the honey.
Put the yogurt onto dishes and spoon over the pistachio and honey mixture.
Vegan sushi
For this recipe you’ll need:
Sushi
Nori 2 sheets
Red Rice 3 ounce, sticky
Star anise 1, whole
Rice Syrup 1/4 tbsp
Peanuts 2 ounce, toasted, salted, crushed very small
Coriander 1 handful fresh leaves, chopped
Cucumber ½ (width of a nori sheet) cut lengthwise into quarters
Dipping sauce
Lime juice 2/3 tbsp, fresh
Apple Juice 3 1/16 tbsp (or pear or pineapple juice)
Soy Sauce 2/3 tbsp
Ginger 2/3 tbsp, finely grated
Garlic 1 clove, chopped very finely
Preparation
Cook the rice with star anise and rice syrup.
Overcook the rice slightly to make it sticky.
Remove and discard the star anise.
Divide the fillings in half.
Make the sushi rolls and cut each roll into 4 to 6 pieces.
To make the dipping sauce, mix the lime and apple juice, soy sauce, ginger, and garlic.
Canapé with salmon, crabmeat and caviar
For this recipe you’ll need:
Bread 12 slices, white, good quality
Caviar 3 ½ oz.
Crab Meat 1 tin
Salmon 12 slices
Chives 1 bunch
Preparation
Put the bread slices in the oven at 212 °F for 10 minutes, or until it’s very lightly toasted. Open the tin of crabmeat and let it drain over a sieve.
Layer the bread with a slice of salmon. Cut the bread into rounds with a glass or a mould, giving the canapé the desired size.
Just before serving, place a dab of crabmeat, a half-teaspoon of caviar and a bit of the chives that you’ve cut with scissors.
