3 Unusual But Delicious Super Bowl Snacks

If you think the Super Bowl is actually about football, then you’re missing the entire point. It’s all about the SNACKS! Super Bowl Sunday is the only day of the year where it’s socially acceptable to consume upwards of 20 different kinds of chips and dive face-first into a kiddie pool filled with 9,000 layer dip. So take advantage of it!

But hotdogs and guac only do so much before your *~sophisticated*~ palate demands more. So we've asked Fadia Kader of Instagram's "Cooking With Kader" to hook us up with some unconventional-yet-delicious sips and bites to spice up our tailgating party. We've got the recipes below, and even a video to show you how it's done. So there's really no excuse—try your hand at some of these quick and easy crowd pleasers!

[mtvn_player height="288" width="512" content_uri="mgid:arc:video:vh1.com:0527859d-07d0-433c-84c1-3b6654f89a73"]

MINT LIMEADE

Ingredients

20-30 limes

Sugar

Water

Ice

Fresh Mint

Mezcal (over 21, y'all)

Prep

-Juice the limes

-Mix sugar and water to create simple syrup

-Add the simple syrup to the lime juice

-Add water, ice, and sprigs of mint

-Garnish with slices of lime

PURPLE POTATO SKINS

Ingredients

6 small or medium Purple Potatoes (or Russet Baking Potatoes)

Olive Oil

3/4 cup Cheddar Cheese

1 batch Creme Fraiche

2 cloves minced garlic

2 Scallions, thinly sliced

Salt and Pepper, to taste

Prep

-Mix Crème Fraiche and minced garlic night before

-Preheat your oven to 400 degrees (Fahrenheit)

-Scrub the potatoes well to clean them

-Rub potatoes with olive oil and bake them for about an hour until soft to the touch

-Bake your bacon and crumble it while the potatoes are cooking

-Remove potatoes from the oven, and set aside to cool

-Once cool enough to handle, slice the potatoes in half horizontally and gently scoop out the insides

-Place the halved, scooped out potatoes on a wire rack set atop a baking sheet

-Turn up the oven temperature to 450 degrees

-Brush the skins all over with more olive oil

-Sprinkle with salt and pepper

-Bake on the wire-rack-topped baking sheet for a total of 20 minutes, flipping the skins over after the first 10

-Let the skins cool, and then fill each scooped-out potato skin with an equal amount of filling

-Top with cheddar

-Turn on your broiler, then let the skins cool until the cheese is melted, browning and bubbly

-Fill potato skins with the garlic Crème Fraice, top with cheese, bacon crumbles and scallions

STRIPS IN A BLANKET

Ingredients

For Honey Chipotle

3 tbsp of honey

4 tbsp of chili pepper

3 cups of ketchup

1 can of Chipotle pepper in Adobo sauce

1 tbsp of apple cider vinegar

2 tbsp of brown sugar

1 tsp of orange zest

2 tbsp of orange juice

Salt (to taste)

And also

4 Tyson chicken strips

Crescent rolls

Prep

-Mix all ingredients and reduce

-Let it simmer for 10 min

-Brush Tyson chicken strips with the chipotle mixture

-Roll individual tenders onto 2 crescent rolls to cover the entire strip

-Bake at 400 degrees