12 Crowd-Pleasing Snacks for Game Day
Game Days are big events for my youngest son, Bryce, who turns 20 in a few months. He’s been a sports fan for since he could walk, but these days he really looks forward to the next NCAA, MLB, and NHL game when he’s home. Game Day snacks can get pretty boring. Take a step back from buffalo wings and artichoke dip (no hate, they’ve served us well), and lean into new ideas and flavors. For me, it’s all about the snacks and watching Bryce pace and panic (haha); it’s entertaining. If you have guests coming over, I feel confident they’ll enjoy the flavor diversity, too.
korean bbq beef wontons
ELEMENTS:
1 PACKAGE WONTON WRAPPERS
1 CUP COOKED BULGOGI-STYLE BEEF (OR GROUND BEEF WITH SOY-SESAME SEASONING)
2 TABLESPOONS CHOPPED SCALLIONS
1 TEASPOON SESAME SEEDS
SOY-GINGER DIPPING SAUCE
DIRECTIONS:
Preheat oven to 375°F (190°C).
Fill each wonton wrapper with a spoonful of beef and scallions.
Fold, seal edges with water, and place on a lined baking sheet.
Bake 10–12 minutes until crisp; sprinkle with sesame seeds.
Tip: Freeze unbaked wontons on a tray, then transfer to a bag — bake straight from frozen on game day.
2. street corn flatbread
ELEMENTS:
2 NAAN OR FLATBREADS
1 (11-OZ) CAN SHOEPEG CORN, DRAINED
1/3 CUP SOUR CREAM OR CREMA
2 TABLESPOONS CREAM CHEESE, SOFTENED
1 TABLESPOON FRESH LIME JUICE
1/2 TEASPOON CHILI POWDER
1/4 TEASPOON SMOKED PAPRIKA
1/2 CUP COTIJA CHEESE, CRUMBLED
1 TABLESPOON VIRGIN OLIVE OIL
FRESH CILANTRO
DIRECTIONS:
Heat a skillet over medium-high heat with olive oil. Add shoepeg corn and sauté 4–5 minutes until lightly charred.
Stir corn with sour cream, cream cheese, lime juice, chili powder, and smoked paprika until coated.
Spread mixture over flatbreads.
Sprinkle with cotija cheese and fresh cilantro.
Bake at 400°F (200°C) for 8–10 minutes; slice into wedges.
Tip: Brush the crust with garlic butter before baking for an extra layer of flavor. Also, coat the corn in crema, lime, and spices before layering so every bite tastes like true street corn.
3. crispy parmesan chickpeas
ELEMENTS:
2 CANS CHICKPEAS, DRAINED AND PATTED DRY
2 TABLESPOONS VIRGIN OLIVE OIL
1/3 CUP PARMESAN CHEESE, FINELY GRATED
1 TEASPOON SMOKED PAPRIKA
1/2 TEASPOON SEA SALT
DIRECTIONS:
Preheat oven to 400°F (200°C).
Toss chickpeas with oil, Parmesan, paprika, and salt.
Spread on a parchment-lined baking sheet.
Roast 25–30 minutes, shaking pan halfway through, until crunchy.
Tip: For maximum crunch, dry chickpeas thoroughly with a towel before roasting.
4. gochunjang deviled eggs
ELEMENTS:
6 HARD-BOILED EGGS, HALVED
1/4 CUP MAYONNAISE OR VEGAN MAYONNAISE
1 TABLESPOON GOCHUJANG PASTE
1 TEASPOON RICE VINEGAR
1/2 TEASPOON SESAME OIL
SESAME SEEDS AND SCALLIONS FOR GARNISH
DIRECTIONS:
Remove yolks and mash with mayonnaise, gochujang, vinegar, and sesame oil.
Spoon or pipe mixture back into egg whites.
Garnish with sesame seeds and scallions.
Tip: Use a piping bag or zip-top bag with the corner cut off for a clean, pro-looking fill.
5. baked brie & fig jam phyllo cups
ELEMENTS:
1 PACKAGE MINI PHYLLO SHELLS
1 WHEEL BRIE CHEESE, CUT INTO SMALL CUBES
1/3 CUP FIG JAM
2 TABLESPOONS CHOPPED PISTACHIOS
DIRECTIONS:
Preheat oven to 350°F (175°C).
Place a cube of brie in each phyllo cup.
Top with a small spoonful of fig jam.
Bake 7–8 minutes until cheese is melted; sprinkle with pistachios.
Tip: Swap fig jam for raspberry preserves if you like a tart-sweet pop.
6. caramelized onion & gruyere pastry twists
ELEMENTS:
1 SHEET PUFF PASTRY, THAWED
1/2 CUP CARAMELIZED ONIONS
1/2 CUP GRUYÈRE CHEESE, SHREDDED
1 EGG, BEATEN
DIRECTIONS:
Preheat oven to 400°F (200°C).
Spread onions and Gruyère over puff pastry.
Fold in half, cut into strips, and twist.
Brush with egg wash; bake 12–15 minutes until golden.
Tip: Make and freeze twists ahead, then bake directly from frozen for easy entertaining.
7. roasted grape & whipped feta crostini
ELEMENTS:
1 BAGUETTE, SLICED AND TOASTED
2 CUPS RED GRAPES
1 TEASPOON VIRGIN OLIVE OIL
1/2 CUP FETA CHEESE
2 TABLESPOONS CREAM CHEESE
1 TABLESPOON HONEY
DIRECTIONS:
Roast grapes with oil at 400°F (200°C) for 15 minutes.
Blend feta, cream cheese, and honey until smooth.
Spread whipped feta on crostini and top with roasted grapes.
Tip: Roast grapes with a pinch of sea salt to bring out even more sweetness.
8. buffalo chicken lettuce cups
ELEMENTS:
1 POUND BONELESS SKINLESS CHICKEN BREASTS, COOKED AND SHREDDED
1/2 CUP BUFFALO SAUCE
12 BUTTER LETTUCE LEAVES
RANCH OR BLUE CHEESE DRESSING
DIRECTIONS:
Toss shredded chicken with buffalo sauce until coated.
Spoon into lettuce leaves.
Drizzle with ranch or blue cheese dressing.
Tip: Use rotisserie chicken for an easy shortcut — shred and toss in buffalo sauce.
9. tomato basil quesadillas
ELEMENTS:
4 FLOUR TORTILLAS
1-1/2 CUPS MOZZARELLA CHEESE, SHREDDED
1 CUP CHOPPED FRESH TOMATO
1/4 CUP FRESH BASIL, CHOPPED
1 TABLESPOON VIRGIN OLIVE OIL
DIRECTIONS:
Heat skillet over medium heat with oil.
Place tortilla in skillet; sprinkle with cheese, tomato, and basil.
Top with second tortilla; cook until golden, flip, and repeat.
Slice into wedges.
Tip: Cook in a cast iron skillet for the crispiest golden crust.
10. slow cooker chorizo queso
ELEMENTS:
1/2 POUND CHORIZO, BROWNED AND DRAINED
2 CUPS MONTEREY JACK CHEESE, SHREDDED
1 CUP WHITE AMERICAN CHEESE, CUBED
1 CUP MILD WHITE CHEDDAR, SHREDDED
1/2 CUP MILK OR HALF-AND-HALF
1 SMALL CAN DICED GREEN CHILES
DIRECTIONS:
Brown chorizo in a skillet; drain fat.
Add chorizo, cheeses, milk, and green chiles to slow cooker.
Cook on LOW for 1 hour, stirring occasionally, until smooth.
Keep warm for serving with tortilla chips.
Tip: Stir in a splash of heavy cream to keep the queso silky and smooth for hours in the slow cooker.
11. banana pudding cups
ELEMENTS:
1 (3.4-OZ) BOX INSTANT VANILLA PUDDING MIX
1-1/2 CUPS COLD MILK
1 (14-OZ) CAN SWEETENED CONDENSED MILK
1 CUP HEAVY CREAM
1 TEASPOON VANILLA EXTRACT
1-1/2 CUPS SLICED BANANAS (DIPPED LIGHTLY IN LEMON JUICE)
1-1/2 CUPS CRUSHED VANILLA WAFERS OR SHORTBREAD COOKIES
1/2 CUP SALTED CARAMEL SAUCE
1/2 CUP TOFFEE BITS OR CRUSHED SKOR BAR
DIRECTIONS:
In a mixing bowl, whisk pudding mix and milk until thickened; whisk in sweetened condensed milk. Chill 10 minutes.
In a separate bowl, whip cream with vanilla until soft peaks form; fold into pudding mixture to make a light mousse.
Layer cookies, pudding mousse, bananas, and a drizzle of caramel sauce into clear cups.
Repeat layers and top with whipped cream, more caramel, and a sprinkle of toffee bits.
Chill until ready to serve.
Tip: Dip banana slices in a little lemon juice before layering to keep them from browning.
12. caramel popcorn
ELEMENTS:
1/2 CUP POPCORN KERNELS
3 TABLESPOONS BUTTER (FOR POPPING)
1 CUP BROWN SUGAR
1/4 CUP LIGHT CORN SYRUP
1/2 CUP BUTTER (FOR CARAMEL)
1/2 TEASPOON BAKING SODA
1/2 TEASPOON SEA SALT
DIRECTIONS:
In a large pot over medium heat, melt 3 tablespoons butter. Add popcorn kernels, cover, and shake pot occasionally until popping slows. Transfer popcorn to a large mixing bowl.
Preheat oven to 250°F (120°C).
In a saucepan over medium heat, melt 1/2 cup butter with brown sugar and corn syrup; bring to a boil and cook for 4–5 minutes without stirring.
Remove from heat, stir in baking soda and salt.
Pour caramel over popcorn; toss to coat evenly.
Spread on a parchment-lined baking sheet and bake 45 minutes, stirring every 15 minutes.
Cool before breaking into clusters.
Tip: Toss warm caramel corn with peanuts or cashews for a Cracker Jack–style twist.